Pavey, James (16 January 2019). "Australian Open: What is 1573? Chinese distillery takes over Melbourne Park". Sporting News . Retrieved 20 January 2019.

Discrimination of geographical origin of camellia seed oils using electronic nose characteristics and chemometrics Chinese Baijiu is an alcoholic beverage with a long history and is one of the great inventions of ancient China, which is also one of the six most popular distilled spirits in the world, including brandy, whiskey, vodka, rum, and gin ( Xu et al., 2017b). Chinese Baijiu is usually brewed by solid-state fermentation with different grains as starter materials. Chinese Baijiu can be divided into different types according to different classification methods. Different types of baijiu contain many complex trace components. Jiuqu is a type of starter for baijiu fermentation, which is composed of raw materials, microflora, enzymes, and aromatic precursor substances. There are three types of microbial starter-jiuqu, including Daqu, Xiaoqu, and Fuqu. Their preparation and alcoholic fermentation are conducted under semi-controlled conditions. The flavor in Chinese Baijiu results from the presence of volatile and non-volatile substances, which are mainly produced by microbial metabolism during fermentation. Volatile substances include compounds such as esters, alcohols, acids, aldehydes, nitrogen-containing, and sulfur-containing compounds, and terpenes. These compounds exert important effects on the aromatic characteristics and quality of baijiu. Non-volatile substances are generally used as precursors of volatile substances, and their amount will affect the number of volatile substances in baijiu, thereby affecting its flavor and quality. Today, more than 2,400 chemicals have been identified in baijiu that contributes to flavor, some of which are beneficial to human health, such as short-chain fatty acids, peptides, and phenols ( Sun et al., 2015; Fang et al., 2019; Xu et al., 2020; Jiang et al., 2021). Flavoring substances in Chinese Baijiu are detected using conventional detection technology, chromatographic technology, spectral technology, and other analysis and detection technologies, among which chromatographic technology is the most commonly used and effective ( Jia et al., 2020a).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 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. Theodore, W. H. et al. Felbamate: a clinical trial for complex partial seizures. Epilepsia 32, 392–397 (1991).

This special-flavored baijiu is made of whole grain rice as the main raw material, medium- and high-temperature Daqu as the saccharification starter, and it is fermented, distilled, aged, and blended by the traditional solid-state method. Te-flavored baijiu has the characteristics of multi-type, multi-layered fragrance, full-bodied, harmonious, sweet, and mellow in the entrance, refreshing aftertaste, and no discordant or miscellaneous flavors. The most representative Te-flavored baijiu is Si’te baijiu from Jiangxi, China. Si’te baijiu contains a high concentration of ethyl acetate and ethyl caproate as the main aromatic compounds, which are balanced with heptanoate. This type of baijiu has a harmonious and rich flavor and light taste. The concentrations of ethyl propionate, ethyl valerate, ethyl heptanoate, and ethyl pelargonate in Si’te baijiu are higher than that in any other type of baijiu. The aromatic components of te-flavored baijiu have the following characteristics: rich in odd-carbon fatty acid ethyl ester, with the greatest quantity among all types of aromatic baijiu. The esters in special-flavored baijiu are mainly ethyl propionate, and also ethyl valerate, ethyl heptanoate, and ethyl pelargonate; volatile compounds are ethyl acetate and ethyl hexanoate, in equilibrium with heptyl ester ( Fu et al., 2021). Sesame-Flavored Baijiu 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).

Using Microbial Technology to Improve Baijiu Flavor

The chemical industry, particularly natural gas production, is also important to Luzhou's economy natural gas industry. At present, Luzhou has developed a national chemical industry system covering production, education, scientific research, design, machine and architecture. A group of national large scale enterprises have been established and achieved a globally advanced level. Lutianhua enterprise is the most extensive carbamide and oil chemical production base in China, producing fatty acid, fatty amine, synthetic ammonia, and carbamide. [6] Its annual output of carbamide is 1.24 million tons and 0.9 million tons of synthetic ammonia. It is one of the 500 largest national enterprises. Tianhua Co, Ltd is a key enterprise which brings in 0.3 million tons of synthetic ammonia and 0.6 million tons of carbamide, processing two sets of chemical fertilizer devices with world technical levels. Luzhou Chemical Factory participates in military and civil chemical production. State-owned Torch Chemical Factory is the only producer of "801" . It gained the national quality golden award, surpassing the America Standard. Roughly ten years have elapsed since comprehensive GC × GC/TOF-MS was first applied for the chemical analysis of alcoholic drinks 16, specifically for amino acid and methoxypyrazines analysis in wines and beers 6, 16. In 2007, a similar approach was used to study samples of a Chinese liquor (Moutai) extracted by LLE leading to the identification of 528 compounds 5 and demonstrating the power of this technique (viz. GC × GC/TOF-MS coupled to LLE) for chemical analysis. In this study, SPME and LLE were combined for enhanced extraction and a more complete characterization of the compounds in Chinese liquors. 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 The new Luzhou Yunlong Airport opened in September 2018, and all services were transferred from Lantian to the new location, 11km north of the city.

Known as ‘Chinese Fire Water’, these complex spirits are relatively unknown in the west. With their intense layered aromas, this is the drink your cabinet is missing! Nappez, C., Battu, S. & Beneytout, J. trans, trans-2, 4-Decadienal: cytotoxicity and effect on glutathione level in human erythroleukemia (HEL) cells. Cancer Lett. 99, 115–119 (1996). A total of 320 compounds were found to be common to all the Luzhoulaojiao liquors investigated here. Twenty-four of these are known to be bioactive 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37. Thirteen of the compounds in the extracts of Luzhoulaojiao liquor L9 were quantified, as listed in Table 2. The most abundant are ethyl hexanoate, ethyl lactate and ethyl acetate, at 2,221 mg/L, 316 mg/L and 693 mg/L, respectively. These concentrations are consistent with those measured previously 1, highlighting the reliability of the developed method. After careful comparison with previously reported data, several compounds were identified here including butyl caprylate, furfuryl hexanoate and phenylethyl butyrate that possess similar chemical properties as flavor compounds identified elsewhere in Chinese liquors. These may therefore serve as distinct markers for Luzhoulaojiao liquor. The alcoholic fermentation of light-flavored baijiu, also known as light-flavored baijiu, is conducted in clay tanks, unlike Maotai-flavored baijiu and Luzhou-flavored baijiu, which are carried out in mud cellars. Light- flavored baijiu utilizes sorghum and wheat as the raw material and is brewed by steaming twice with slag cleaning technology. The production process of light-flavored baijiu involves a solid, open, natural fermentation, and therefore, the fermentation microorganisms of the light-flavored baijiu not only are derived from jiuqu but also derived from the surrounding environment. The most representative product of light-flavored baijiu is Fenjiu, and there is also Erguotou baijiu, with its mellow sweetness and fresh aftertaste. In many studies, it was determined that most flavor substances in light-flavored baijiu were synthesized at the late fermentation stage, and its metabolites were esters, alcohols, alkenes, sulfides, and ketones, furans, aldehydes, nitrogen compounds, alkanes and so on. The aromatic compound ethyl acetate is one of the main characteristic aromatic substances, which is balanced with a considerable amount of ethyl lactate. The proportion of n-propanol and isobutanol in alcohols was higher, which had a great influence on the flavor characteristics of baijiu ( Liu and Miao, 2020). In addition, acetic acid and lactic acid are the main acids, with concentrations of 1 and 0.28 g/L, respectively, accounting for about 98% of the total acid content ( Fan et al., 2018; Wei et al., 2020). Moreover, the ester acid ratio of light-flavored baijiu was higher than that of Luzhou-flavored baijiu ( Yu et al., 2014).Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering and Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, China 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). Marti, M. P., Mestres, M., Sala, C., Busto, O. & Guasch, J. Solid-phase microextraction and gas chromatography olfactometry analysis of successively diluted samples. A new approach of the aroma extract dilution analysis applied to the characterization of wine aroma. J. Agric. Food Chem. 51, 7861–7865 (2003). Zavala-Sánchez, M. A., Pérez-Gutiérrez, S., Pérez-González, C., Sánchez-Saldivar, D. & Arias-García, L. Antidiarrhoeal activity of nonanal, an aldehyde isolated from Artemisia ludoviciana. Pharm. Biol. 40, 263–268 (2002).