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). 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

Li, J. et al. Development of a colorimetric sensor array for the discrimination of Chinese liquors based on selected volatile markers determined by GC-MS. J. Agric. Food Chem. 62, 10422–10430 (2014). Tennis Australia established offices in Shanghai and Hong Kong in recent years, whereby a team of local specialists develop and operate multiple Australian Open-related events throughout the year, tailor content designed for fans in their local markets, and promote the Australian Open to tourists wanting to experience the event in person.

Author Contributions

Quality assessment of Chinese liquor with different ages and prediction analysis based on gas chromatography and electronic nose Nineteen organic acids ( Supplementary Table S2) common to all 18 types of Luzhoulaojiao liquor were detected. Most of these are saturated straight-chain fatty acids ranging from acetic acid to undecanoic acid, while unsaturated, aromatic and saturated branched organic acids were also among the common compounds. Luzhou has a mild climate with extreme temperatures of -1 to +40°C (30 to 105°F), and annual precipitation of 750 to 1615mm (30 to 65in). This climate is ideal for local soft cereal quality and microbial groups. The Yangtze River water, after treatment by the water plant, is rich in calcium, magnesium and other trace elements. Water quality is weakly acidic, with a suitable hardness. High end bottling made in fermentation cellars which have been in continuous use since 1573 and aged a minimum of five years.

Wang, Natalie (20 June 2017). "China's liquor-loving state leaders: Deng Xiaoping". The Drinks Business . Retrieved 20 January 2019.

REVIEW article

Luzhou Laojiao Co. Ltd.( Chinese: 泸州老窖股份有限公司), or simply Luzhou Laojiao ( Chinese: 泸州老窖; lit.'Luzhou Old Cellar') is a company headquartered in Luzhou, Sichuan, China that specializes in the production, sale, and distribution of baijiu. [3] The distillery produces baijiu that is characteristic of the Nongxiang ( Chinese: 濃香; lit.'strong aroma') style of baijiu; so much so that the category had originally been named "luxiang" ( Chinese: 泸香; lit.'lu aroma') for the Luzhou Laojiao distillery itself where it was believed the style had been developed. Weber, W. et al. A synthetic mammalian gene circuit reveals antituberculosis compounds. Proc. Natl. Acad. Sci. U. S. A. 105, 9994–9998 (2008). Previous studies on winter baijiu mainly focused on the production process, microorganisms, organic acids, and the separation and identification of a small number of terpenes. In previous studies, it was shown that the characteristic aromatic components of medicinal-flavored baijiu can be summarized as having high amounts of total acid, alcohol, and ethyl butyrate, and a low amount of ethyl lactate. In addition, the total amount of acid and alcohol in this type of baijiu is higher than that of ester baijiu, which contains different aromatic components as compared to other types of baijiu. However, thus far, the characteristic aromatic components contained in medicinal-flavored dongjiu baijiu are not clear. Te-Flavored Baijiu The origin of Luzhou Laojiao can be dated to the Qin and Han Dynasties (221 BC - 220 AD). It had gradually developed and flourished later. Up to Song Dynasty (960 - 1279 AD), people in Luzhou made the steamed liquor and stored it for half a year before selling. The alcohol is very close to Luzhou Laojiao Liquor in aspects of raw material selection, making process, fermentation method and liquor’s quality. It can be taken as the predecessor of today’s Luzhou Laojiao Daqu.