Chinese Baijiu - Luzhou Laojiao 泸州老窖特曲

Product Information

Lady Cooper. "Review: Luzhou Laojiao Liquor". Liquor Log. Archived from the original on 13 July 2007. Situated in Xuyong county, the Spring and Autumn Temple was built in 1906, during the Qing Dynasty. Originally, it was a temple for Guany (the Lord of Guan) and then rebuilt as a Shaanxi salt merchants' assembly hall. It has a typical local architecture style, and has been listed as a protected historic and cultural relic of Luzhou. Shen, Y. Manual of Chinese Liquor Manufactures Technology (Light Industry Publishing House of China, Beijing, 1996). 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). Strobel, G. A., Dirkse, E., Sears, J. & Markworth, C. Volatile antimicrobials from Muscodor albus, a novel endophytic fungus. Microbiology 147, 2943–2950 (2001).

Rice-flavored baijiu is a rare and one of the four basic flavor types of baijiu in China. The most representative is Guilin sanhua baijiu. Rice-flavored baijiu is a Xiaoqu baijiu made from rice. Its production consists of raw material pretreatment, inoculation, saccharification, fermentation, distillation, aging, and other processes. It tastes like honey, light and soft. The aromatic composition of this baijiu is mainly composed of phenyl ethanol, balanced with ethyl acetate and ethyl lactate. Among the four basic flavor types, rice-flavored baijiu contains the highest content of phenylethanol. The total alcohol content of rice-flavored baijiu was higher than that of ester compounds, and the ratio of total acid, total ester, and total alcohol was 1:1.2:1.5. In addition, lactic and acetic acids account for more than 90% of the total acids. Among the ester compounds, ethyl lactate has the highest content, followed by ethyl acetate ( Yin et al., 2020b).The Sci-tech Park of Luzhou Laojiao is a national industry tourism demonstration spot and Luzhou Zhangba Longan Orchard is a national agricultural tourism spot. Other scenic areas nearby include Leshan, Yibin, Zigong and Chongqing, such as the Bamboo Forest, Mt. Simianshan in Chongqing and Sidong Channel in Guizhou Province. 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.

Today Luzhou Laojiao is ranked as the fourth most valuable spirits brand internationally. [4] History [ edit ] Walsh, Courtney (10 October 2018). "Australian Open's record Chinese sponsorship deal". The Australian . Retrieved 2019-01-16. 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. Iglesias, J. & Medina, I. Solid-phase microextraction method for the determination of volatile compounds associated to oxidation of fish muscle. J. Chromatogr. A 1192, 9–16 (2008).

Quality assessment of Chinese liquor with different ages and prediction analysis based on gas chromatography and electronic nose 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). Discrimination of geographical origin of camellia seed oils using electronic nose characteristics and chemometrics Luzhou is a center of liquor production, particularly baijiu. Luzhou Laojiao ( Chinese: 泸州老窖; lit.'Luzhou Old Fermentation Pit') and Gulin Langjiu ( Chinese: 古蔺郎酒) are the two best known brands with national and international reputation. Over 200 liquor products are listed as national and provincial products with good market share in China and abroad.