ArticleCurrent research in food science2025
Vintage authentication technology for aged Baijiu: Acid-ester equilibrium.
Article in Current research in food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Investigating the flavor contributions of sulfur compounds in soy sauce flavor Baijiu using flavoromics and machine learning.NPJ science of food · 2026Article
- Multiscale mechanistic insights into sonochemical energy coupling and flavor evolution in Pu‑erh tea.Ultrasonics sonochemistry · 2026Article
- Research on High-Efficiency and No-Additive Physical Aging Equipment and Process of Baijiu Production Based on High-Speed Jet Catalysis.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
7 authors.
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Abstract
This paper investigates a Baijiu vintage authentication technology based on the acid-ester equilibrium principle, providing a comprehensive analysis of its technical foundation, application outcomes, advantages. Research confirms that the aging process of Baijiu constitutes a dynamic acid-ester equilibrium system. As aging progresses, the liquor gradually approaches a state of thermodynamic equilibrium, with the equilibrium constant (K) stabilizing. By measuring the reaction quotient (Q) of ester compounds in the liquor and comparing it with the equilibrium constant (K), the aging status of Baijiu can be objectively and accurately evaluated, thereby enabling vintage authentication. Findings demonstrate the technology's strong universality across various aroma types and alcohol concentrations of Baijiu. Regardless of whether it is strong-aroma (
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