Difference and discrimination of infrared spectral properties of sauce-flavor Baijiu with different processes

Difference and discrimination of infrared spectral properties of sauce-flavor Baijiu with different processes

In order to prevent the chaos of shoddy sauce-flavor (Jiangxiangxing) Baijiu market, realize the rapid identification of Baijiu technology, the infrared spectra of dry matter of Baijiu with 4 kinds of processes including Kunsha, Suisha, Fansha and Chuansha were collected, and the characteristics of...

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Bibliographic Details
Main Author: WU Deguang, ZHANG Wenjuan, LU Jun, WANG Fan, FENG Haiyan, XIA Ya, TANG Ping, LI Changwen
Format: Article
Language:English
Published: Editorial Department of China Brewing 2025-02-01
Series:Zhongguo niangzao
Subjects:
sauce-flavor baijiu|reusing distiller's grain baijiu|infrared spectroscopy|partial least squares|two-dimensional correlation
Online Access:https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-2-41.pdf
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https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-2-41.pdf

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