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Related Experiment Video

Updated: Sep 11, 2025

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method
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Thermodynamic equilibrium-driven blending technology for Baijiu standardization.

Xiaofang Li1, Wei Dai1, Jilei Wang1

  • 1School of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China.

Food Chemistry
|August 15, 2025
PubMed
Summary

This study introduces a novel blending strategy for Baijiu (Chinese liquor) to improve flavor stability by managing acid-ester balance. The new method enhances ester-acid stability by 65%, resolving a long-standing industry challenge.

Keywords:
AgingBaijiuBlendingEquilibrium constantEthyl hexanoate

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Area of Science:

  • Food Chemistry
  • Chemical Thermodynamics
  • Industrial Biotechnology

Background:

  • Acid accumulation and ester reduction negatively impact Baijiu flavor stability.
  • Traditional Baijiu blending lacks a theoretical framework for optimizing flavor consistency.

Purpose of the Study:

  • To develop a novel blending strategy for Baijiu based on chemical thermodynamics.
  • To establish a dynamic acid-ester equilibrium model for improved flavor stability.
  • To provide a theoretical foundation for Baijiu aging and standardization.

Main Methods:

  • Determined equilibrium constants for four key esters.
  • Developed a regulatory model for acid-ester equilibrium.
  • Implemented a dynamic multi-batch base Baijiu blending strategy using simultaneous equations.

Main Results:

  • Achieved a 65% improvement in ester-acid stability.
  • Compressed reaction quotient deviations significantly, enhancing flavor consistency.
  • Established the first acid-ester dynamic equilibrium model, resolving the empirical blending paradox.

Conclusions:

  • The novel thermodynamic approach provides a theoretical basis for Baijiu aging.
  • The dynamic blending strategy offers innovative solutions for consistent Baijiu flavor.
  • This research contributes to sustainable development in the Baijiu industry through enhanced standardization.