Synergy of physicochemical reactions occurred during aging for harmonizing and improving flavor

Numerous counterfeit vintage Baijiu are widely distributed in the market driven by economic interest which disturb the market economic rules and damage the reputation of particular Baijiu brand. Found on the situation, the Baijiu system variation during aging period, aging mechanisms and discrimination strategies for vintage Baijiu are systematically illuminated. The aging mechanisms of Baijiu cover volatilization, oxidation, association, esterification, hydrolysis, formation of colloid molecules and catalysis by metal elements or other raw materials dissolved from storage vessels. The discrimination of aged Baijiu has been performed by electrochemical method, colorimetric sensor array or component characterization coupled with multivariate analysis. Nevertheless, the characterization of non-volatile compounds in aged Baijiu is deficient. Further research on the aging principles, more easy-operation and low-cost discrimination strategies for aged Baijiu are imperative. The above information is favorable to better understand the aging process and mechanisms of Baijiu, and promote the development of artificial aging techniques.

Automated summary

A large number of counterfeit vintage Baijiu, driven by economic interest, disrupt the market economic rules and damage the reputation of specific brands. This article systematically explains the variation, mechanisms, and discrimination strategies of aged Baijiu. The aging mechanisms include volatilization, oxidation, association, esterification, hydrolysis, colloid formation, and catalysis by metal elements. While discrimination methods have been developed, further research is needed to characterize the non-volatile compounds and develop more cost-effective strategies for aged Baijiu discrimination.