Ingredients:: Ethanol (C2H5OH) is the most important component in liquor, usually accounting for 35% to 60% of the total volume, which determines the alcohol content of liquor.
Role and impact: Ethanol is the foundation of baijiu, providing the basic flavor and texture of baijiu. Moderate amounts of ethanol can be a pleasant drinker, but excessive intake can have negative health effects.
Ingredients:: Esters are important aroma components in liquor, including ethyl acetate, ethyl lactate, ethyl caproate, etc.
Role and impact: Ester compounds usually have pleasant odors such as fruity and floral aromas, and contribute significantly to the aroma of liquor. They are produced by the reaction of acids and alcohols during fermentation and aging.
Ingredients:: Acids in liquor include acetic acid, lactic acid, malic acid, citric acid and other organic acids.
Role and impact: Acids can regulate the taste of baijiu, making it softer and more harmonious. At the same time, the right amount of acidity also helps to maintain the stability of the liquor and prevent it from spoiling.
Ingredients:: In addition to ethanol, liquor also contains other alcohols, such as n-propanol, isobutanol, isoamyl alcohol, etc.
Role and impact: These alcohols contribute to the aroma and taste of baijiu, but too high a content may bring undesirable flavors, such as bitterness or miscellaneous taste.
Ingredients:: The aldehydes in liquor mainly include acetaldehyde, propionaldehyde, etc.
Role and impact: Aldehydes are usually low in liquor, but have an important impact on the flavor of liquor. The right amount of aldehydes can add complexity and depth to the liquor, but too much can produce a pungent odor.
In addition, baijiu also contains trace amounts of ketones, phenols, furans, and a variety of amino acids, minerals and trace elements, although the content of these components is very low, but also has a certain impact on the overall flavor and nutritional value of baijiu.
Baijiu is a complex alcoholic beverage with a variety of ingredients, each of which plays an important role in the overall flavor and taste of baijiu. A comprehensive compositional analysis of baijiu not only helps to gain insight into its chemical properties, but also provides a scientific basis for the production, quality control and tasting of baijiu.