ArticleACS omega2020
Influence of Electrochemical Oxidation on the Maturation Process of the Distilled Spirit.
Article in ACS omega, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. An erratum has been issued. Cited by 5 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed.
- Elucidating the Impact of Gamma Irradiation Treatment Prior to Aging on Light-Flavor Tartary Buckwheat Baijiu Flavor Profiles: A Multimodal Analysis Combining E-Nose, E-Tongue and HS-GC-IMS.Foods (Basel, Switzerland) · 2026Article
- Synergy of physicochemical reactions occurred during aging for harmonizing and improving flavor.Food chemistry: X · 2023Review
- Growth of Plasmonic Nanoparticles for Aging Cask-Matured Whisky.ACS applied nano materials · 2022Article
- Electrochemical esterification in distilled liquor via gold catalysis and its application for enhancing ester aroma of low-alcohol liquor.Current research in food science · 2022Article
- Mechanisms of the regulation of ester balance between oxidation and esterification in aged Baijiu.Scientific reports · 2020Article
Corrections and comments
- Erratum issued
Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Optimizing the aging process is urgently required in the distilled spirit industry because of the time-consuming and expensive procedure of natural aging. Herein, the componential changes of the liquor sample are confirmed by the component analysis (e.g., gas chromatograph), and the effect of electrochemical oxidization treatment on the overall properties of typical Chinese liquor (Baijiu) is investigated. The key finding is that high oxidative potential can be used to catalyze the oxidation of alcohols, and the reaction rate is dramatically faster than that in the process of natural aging. The present study reveals the influence of electrochemical oxidation on the contents of compounds (particularly, the alcohols) in Baijiu and offers a perspective into the utilization of electrochemical oxidization treatment as an alternative strategy for artificial maturation of Baijiu.
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Registered trials
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