Study on the Aging of Sauce-Flavored Baijiu Based on Light Irradiation
Jun Zou
Aging is a crucial process that enhances the quality of Chinese Baijiu production. This paper investigates the aging of sauce-flavored Baijiu through light irradiation. LED light sources with central wavelengths of 365, 395, and 455 nm are employed to age Baijiu samples. The total acid content is determined by titration, while the total ester content is obtained through saponification. Aged Baijiu samples are subjected to sensory evaluation, and their aroma profiles are analyzed using an electro