Work

Overview of the development of light-flavor Baijiu

Year: 2024

Type: article

Abstract: In recent years, with the improvement of consumers' living standards, more and more people's preference for Baijiu style has changed from 'spicy' to 'elegant'. As one of the 12 major flavor-style Baijiu, the style characteristics of light-flavor (Qingxiangxing) Baijiu are just in line with the pursuit of consumers, thus promoting the development of light-flavor Baijiu. In this paper, the development of light-flavor Baijiu since the founding of the People's Republic of China was summarized from the aspects of development history, industry overview, style characteristics, production process and research progress, and the future development of light-flavor Baijiu was prospected, in order to provide references for light-flavor Baijiu enterprises and related workers.

Source: DOAJ (DOAJ: Directory of Open Access Journals)

DOI: 10.11882/j.issn.0254-5071.2024.09.001

Author: ZHANG Ying, YAN Dingbo, HU Jinghui, ZHANG Jiaojiao, CHEN Bin, ZHAO Jinsong, HAN Xinglin

Institution: China National Research Institute of Food and Fermentation

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: green

OpenAlex ID: W6960166437

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