DOAJ Open Access 2024

Overview of the development of light-flavor Baijiu

ZHANG Ying, YAN Dingbo, HU Jinghui, ZHANG Jiaojiao, CHEN Bin, ZHAO Jinsong, HAN Xinglin

Lihat Sumber DOI

Abstrak

In recent years, with the improvement of consumers' living standards, more and more people's preference for Baijiu style has changed from 'spicy' to 'elegant'. As one of the 12 major flavor-style Baijiu, the style characteristics of light-flavor (Qingxiangxing) Baijiu are just in line with the pursuit of consumers, thus promoting the development of light-flavor Baijiu. In this paper, the development of light-flavor Baijiu since the founding of the People's Republic of China was summarized from the aspects of development history, industry overview, style characteristics, production process and research progress, and the future development of light-flavor Baijiu was prospected, in order to provide references for light-flavor Baijiu enterprises and related workers.

Topik & Kata Kunci

Biotechnology Food processing and manufacture

Penulis (1)

ZHANG Ying, YAN Dingbo, HU Jinghui, ZHANG Jiaojiao, CHEN Bin, ZHAO Jinsong, HAN Xinglin

Format Sitasi

APA MLA BibTeX

Xinglin, Z.Y.Y.D.H.J.Z.J.C.B.Z.J.H. (2024). Overview of the development of light-flavor Baijiu. https://doi.org/10.11882/j.issn.0254-5071.2024.09.001

Akses Cepat

Lihat di Sumber doi.org/10.11882/j.issn.0254-5071.2024.09.001

Informasi Jurnal

Tahun Terbit: 2024
Sumber Database: DOAJ
DOI: 10.11882/j.issn.0254-5071.2024.09.001
Akses: Open Access ✓