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Updated: Jan 11, 2026

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method
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Progress on the formation, quantification, and elimination of off-flavor compounds in non-distilled alcoholic

Shuya Zhang1,2,3,4,5, Xiaoping Hou1, Yuxiang Zhao1

  • 1State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao, China.

Journal of the Science of Food and Agriculture
|November 12, 2025
PubMed

Keywords:
beverage qualitybeverage tastecontrol strategydetection methodformation mechanismnon‐distilled alcoholic beveragesoff‐flavor compounds

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