Fabrication and application of three-dimensional nanocomposites modified electrodes for evaluating the aging process of Huangjiu (Chinese rice wine)

A quality comparison for Xiecun Huangjiu with different aging stages based on chemical profile, aroma composition and microbial succession

“…The complex reactions could occur during the aging process of Huangjiu, such as the Maillard reaction between carbohydrates and nitrogenous compounds, as well as esterification reactions between organic acids and alcohols, which contribute to the development of desirable organoleptic properties ( Wei, Zhang, Shao, & Wang, 2022 ). Consequently, the physicochemical properties might fluctuate dynamically throughout the aging process.…”

Metabolomic fingerprinting based on network analysis of volatile aroma compounds during the forced aging of Huangjiu: Effects of dissolved oxygen and temperature

“…It is reported that compared with storage in stainless steel, pottery jars have a better oxygen permeability, and their higher thermal mass is less susceptible to changes in ambient temperature so as to keep a stable and suitable temperature of 5-20 • C (1, 2), but the model system studies, including oxygen permeability, are still lacking. Moreover, although changes in volatile aroma compounds, amino acids, sensory characteristics, and developments in analytical methods associated with the aging of Huangjiu have been reported (1)(2)(3)(4)(7)(8)(9)(10)(11)(12)(13)(14)(15)(16)(17), the overall mechanism has not been studied in detail.…”