Chinese Baijiu - Luzhou Laojiao 泸州老窖特曲

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Chinese Baijiu - Luzhou Laojiao 泸州老窖特曲

Chinese Baijiu - Luzhou Laojiao 泸州老窖特曲

RRP: £99
Price: £9.9
£9.9 FREE Shipping

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The brewing process for fragrant-flavored baijiu is the inheritance and development of traditional baijiu production technology in China and has important practical significance for promoting the progress of traditional baijiu technology in China. Shen Yifang, the master of Chinese Baijiu, once highly evaluated the craftsmanship of jiugui baijiu and rich-flavored baijiu: ‘Although there are many flavor types, in the final analysis, the main ones are strong, clear, and sauce-like. Jiugui baijiu combines these three, and the combination creates a rich fragrance, which is an innovation.’ The representative product of fuyu-flavored baijiu is Jiugui baijiu, which has the sensory characteristics of clear fragrance, strong fragrance, and beige baijiu. The main aromatic compound is ethyl caproate, which contains equal amounts of ethyl lactate and ethyl acetate. By high-throughput sequencing, 11 bacterial genera were isolated, including Bacillus, Lactobacillus, Leuconostoc, Weisseria, Lactococcus, and Acetobacter; 8 yeast genera were isolated, including Candida, Pichia, and Saccharomyces, with Lactobacillus, Welmanella, and Bacillus in the bacterial community and Rhizopus, Candida, and Pichia in the fungal community, with Aspergillus predominating ( Kang et al., 2021). Formation of Flavor Substances in Baijiu Zhu, S. et al. Characterization of flavor compounds in Chinese liquor Moutai by comprehensive two-dimensional gas chromatography/time-of-flight mass spectrometry. Anal. Chim. Acta 597, 340–348 (2007). Fan, W. & Qian, M. C. Headspace solid phase microextraction and gas chromatography-olfactometry dilution analysis of young and aged Chinese “Yanghe Daqu” liquors. J. Agric. Food Chem. 53, 7931–7938 (2005). Chen, S. Y., Hsiao, G., Hwang, H. R., Cheng, P. Y. & Lee, Y. M. Tetramethylpyrazine induces heme oxygenase-1 expression and attenuates myocardial ischemia/reperfusion injury in rats. J. Biomed. Sci. 13, 731–740 (2006).

Esterase is a general term for a lipolytic enzyme, and they are very important in the brewing process of baijiu and mainly plays a catalytic role. Esterase in baijiu production mainly refers to lipase, ester synthase, and phosphatase as an extracellular enzyme that can catalyze ester synthesis and ester decomposition, which is mainly produced by microo Li, D. & Li, G. Luzhou Laojiao liquor–typical representative of Luzhou-flavor liquors and national treasures (I). Liquor-Making Sci. Technol. 5, 118–122 (2005). Grau, T. et al. Phenylethyl butyrate enhances the potency of second-line drugs against clinical isolates of Mycobacterium tuberculosis. Antimicrob. Agents Chemother. 56, 1142–1145 (2012).

Funding

Devinsky, O. et al. Efficacy of felbamate monotherapy in patients undergoing presurgical evaluation of partial seizures. Epilepsy Res. 20, 241–246 (1995).

Zhang, C., Wang, S., Zuo, P., Cui, X. & Cai, J. Effect of tetramethylpyrazine on learning, memory and cholinergic system in d-galactose-lesioned mice. Acta Acad. Med. Sin. 25, 553 (2003). To the best of our knowledge, Luzhoulaojiao liquors have not been submitted to date to a comprehensive chemical compound screening. This was performed here using TOF-MS spectral databases including MAINLIB and REPLIB. The signal to noise criterion was adjusted to “≥50” to include most of the peaks and the identification acceptance criterion was set as “similarity > 600”. This led to the identification of more than 1,300 compounds in each type of Luzhoulaojiao liquor. Luzhoulaojiao liquor L17 was found to be the richest by this measure, with about 2,400 compounds detected. Common compounds in 18 types of Luzhoulaojiao liquor Determination of Luzhou-flavor liquor ages by three-dimensional fluorescence spectroscopy combined with NMF Luzhou Lantian Airport was built in 1945 and initially provided an air route between China and India for the US Air Force during World War II. Services were suspended in the 1960s, but later it was used for training purposes by the Chinese Air Force. Major renovations and expansions were completed in January 2001, and now the airport serves direct flights to Beijing, Shanghai, Guangzhou, Kunming, Guiyang, Shenzhen, Xiamen, Hangzhou, Haikou, Changsha, Nanning, Xi'an, Daochengyading, Lanzhou, Lijiang, Nanjing, Wuhan and Zhengzhou. [9]Owing to its position in the southern peripheral area of Sichuan Basin and the connective region with Yunnan and Guizhou plateau, Luzhou is characterised by the river valleys, hills, and level lands in the north and highland, mountains, sheer valleys and rushing rivers in the south. Fishing and agriculture are the primary industries in the northern area and forest and mineral resources to the southern region respectively. The lowest part is 203 metres (666ft), at the surface of Yangtze river in Jiucengyan, Hejiang county while the highest point is located at the peak of Liangzi mountain, Xuyong County, reaching 1,902 metres (6,240ft). Luzhou is also a region covered by rivers. The Yangtze river flows through the whole area from west to east, covering a total course of 133 kilometres (83mi), and the maximum flood level was 18.68 metres (61.3ft) during the past 30 years. Other rivers converging here, such as Tuo River, Yongling River, Chishui River, and Laixi Rivers. The differences in the nature and number of compounds detected in the different types of Luzhoulaojiao liquor are noteworthy. As is well known, Chinese liquors go through a complicated preparation process, which determines their composition. One may logically speculate that variations may arise from the microbial density of the fermentation pits, the raw materials and the production process. Changes in fermentation conditions are indeed known to lead to changes in composition, phenolic compounds for example being the direct result of the degradation of raw materials. Furthermore, the aging, distillation, blending and storage processes can also alter the composition of Luzhoulaojiao liquor. The number one selling spirit in the world, baijiu is a uniquely-flavoured, clear alcohol and plays a key role in Chinese culture – it is traditionally drunk in a series of toasts before a celebration meal. Baijuu varies hugely depending on where it is made, and the unique brewing techniques of each producer. Quality assessment of Chinese liquor with different ages and prediction analysis based on gas chromatography and electronic nose Some studies have continuously tested fermented baiyunbian baijiu, and the results show that the bacterial community is dominated by Bacillus, and Lactobacillus; the most common fungi are Paecilomyces spp., yeast, and Zygomycetes cerevisiae. A large number of fungi were from the genera Thermomyces, Aspergillus, Monascus, and the subgenus Isachenki, as well as some prokaryotes belonging to the genera Acetobacter, Lactobacillus, and Thermoactinomycetes. Analysis by GC-MS showed that the distiller’s grains contained high concentrations of ethyl lactate, 2,3-butanediol, and ethyl caproate, which were mainly produced by the co-fermentation of Lactobacillus and yeast ( Liu and Miao, 2020). Dong et al. (2022) found that the dominant bacteria ( Weissella and Leuconostoc) were replaced by Acetobacter and Gluconobacter, and the dominant fungus ( Rhizopus) was partially replaced by Thermomyces in the saccharification stage of Baijiu brewing. While, in the fermentation stage, the dominant bacteria were replaced by lactic acid bacteria, and the dominant fungus was completely replaced by Thermoascus and other three yeasts, including Saccharomyces, Kazachstania, and Apiotrichum. The formation of flavor substances (acetic acid, lactic acid, hexanoic acid, ethyl lactate, and ethyl lactate) was found to be closely related to Kazachstania and Apiotrichum. Feng-Flavored Baijiu



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