Chinese Baijiu - Luzhou Laojiao 泸州老窖特曲

Product Information

Xu, G., Ye, F., Kong, H., Lu, X. & Zhao, X. Technique and advance of comprehensive two-dimensional gas chromatography. Chin. J. Chromatogr. 19, 132–136 (2001).

Luzhou was incorporated into the Ba state early in the Shang and Zhou period, in the 11th century BC. In 316 BC, during the Warring States period, King Huiwen of Qin established Ba prefecture, which included most of Luzhou, after he conquered the states of Ba and Shu. The local economy and culture expanded as a result of the advanced production technique and culture introduced by immigrants from the rest of China.

Devinsky, O. et al. Efficacy of felbamate monotherapy in patients undergoing presurgical evaluation of partial seizures. Epilepsy Res. 20, 241–246 (1995). The production of Chinese Baijiu involves a complex fermentation system with multiple strains of microorganisms and many different types of raw grains, such as sorghum, rice, wheat, or millet, which are processed using unique fermentation technology. Chinese Baijiu is usually produced by natural solid-state fermentation that utilizes different microbial species (yeasts, bacteria, and molds), and saccharification and fermentation are conducted at the same time. Therefore, in such a production environment, a unique microbial community is used to create Chinese Baijiu, which results in its different flavor types and complex flavor characteristics ( Jin et al., 2017; Liu and Sun, 2018). Hundreds of different types of baijiu in China are produced through different processes in different regions of China, as regional varieties. Chinese Baijiu can be classified according to the manufacturing technology, starter type, and product flavor. According to production technology, Chinese Baijiu can be divided into solid baijiu and semi-solid baijiu; according to the type of jiuqu, it can be divided into Daqu baijiu and Xiaoqu baijiu; and according to the flavor of the product, it can be divided into Maotai-flavored, light-flavored, Luzhou-flavored, rice-flavored, miscellaneous-flavored, te-flavored, feng-flavored, sesame-flavored, medicinal-flavored, chi-flavored, laobaigan, or fuyu-flavored baijiu. In recent years, there has been intense interest in studying the characteristic flavors of Chinese Baijiu, to excavate their main flavor and key flavor substances. The aroma and flavor of Chinese Baijiu are important factors that determine its type and quality. The formation of baijiu style characteristics is mainly related to approximately 2% of trace components in the baijiu body. Owing to the different flavors of Chinese Baijiu, its brewing process is complicated. It is produced mainly by solid-state microbial fermentation and brewing, solid-state saccharification fermentation, and solid-state retort distillation and brewing. It is also a key link shared by all flavored baijiu, and its unique brewing process distinguishes Chinese Baijiu from the other five major distilled spirits in the world. Luzhou is a center of liquor production, particularly baijiu. Luzhou Laojiao ( Chinese: 泸州老窖; lit.'Luzhou Old Fermentation Pit') and Gulin Langjiu ( Chinese: 古蔺郎酒) are the two best known brands with national and international reputation. Over 200 liquor products are listed as national and provincial products with good market share in China and abroad. The jiuqu brewed in light-flavored baijiu is produced using traditional fermentation techniques. The ingredients in the jiuqu (barley, peas, millet, and so on) and their production environment (tools, soil, air, and machinery) contain naturally occurring microorganisms. The functions of the primary microbial groups participating in the process of brewing light-flavored baijiu have been widely reported, and it has been said that the main bacterial genera in light-flavored baijiu are Bacillus and Lactobacillus. The role of Lactobacillus is to produce a large number of organic acids, while Bacillus can promote the production of unique flavor components. Fan G. et al. (2019) detected 72 volatile compounds, mainly alcohols, esters, aldehydes, alkenes, and alkanes, from Daqu by solid-phase microextraction coupled with gas chromatography-mass spectrometry. In addition, through high-throughput sequencing, it was found that the bacteria mainly came from Pantoea, but decreased with the increase of age. The bacteria of Lactobacillus and Weissella increased, while Pichia remained unchanged. The fermentation time of light-flavored baijiu is closely related to the change in the microbial community, with its higher bacterial diversity and different non-yeast bacteria as compared to the microbiota involved in the fermentation of other styles of baijiu, resulting in the diversity of metabolites. It is concluded that the balance of interactions between microbial communities in jiuqu is of great significance to improve microbial quality, ensure its stability and ensure the quality of light-flavored baijiu. Rice-Flavored Baijiu

Luzhou is an important inland port serving as a transshipment point for goods heading to cities deeper into Sichuan such as Chengdu. Making it the largest river port in Sichuan on the upper Yangtze, with the capability to load and unload container ships. The Luzhou International Container Pier handled over 500,000 containers in 2016. [8] Luzhou Airport [ edit ] The Sci-tech Park of Luzhou Laojiao is a national industry tourism demonstration spot and Luzhou Zhangba Longan Orchard is a national agricultural tourism spot. Other scenic areas nearby include Leshan, Yibin, Zigong and Chongqing, such as the Bamboo Forest, Mt. Simianshan in Chongqing and Sidong Channel in Guizhou Province. A total of twenty-seven of the compounds common to all the Luzhoulaojiao liquors tested are alcohols ( Supplementary Table S1), most of which are saturated straight-chain alcohols ranging from 1-butanol to 1-nonanol. Unsaturated, aromatic and saturated branched alcohols were also found, as were monohydric and polyhydric alcohols. Masao, K. & Akira, E. Inhibition of in vitro cholesterol synthesis by fatty acids. Biochim. Biophys. Acta 486, 70–81 (1977).

Introduction

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 Australian Open is the biggest sports and entertainment event in the world in January, and the world’s best players and stunning tennis action attract the eyes of the world both in Melbourne and through our global broadcast.” Luzhou is served by a freight-only branch. A passenger service briefly operated but was cancelled in 1995. [7] A new railway station served by multiple high-speed lines has opened on June 28, 2021, with links to Chengdu and various other cities. [ citation needed] Luzhou Port [ edit ] Luzhou Lantian Airport was built in 1945 and initially provided an air route between China and India for the US Air Force during World War II. Services were suspended in the 1960s, but later it was used for training purposes by the Chinese Air Force. Major renovations and expansions were completed in January 2001, and now the airport serves direct flights to Beijing, Shanghai, Guangzhou, Kunming, Guiyang, Shenzhen, Xiamen, Hangzhou, Haikou, Changsha, Nanning, Xi'an, Daochengyading, Lanzhou, Lijiang, Nanjing, Wuhan and Zhengzhou. [9]

Rice-flavored baijiu is made of Xiaoqu, which acts as a microbial starter. Various functional microorganisms provide hydrolytic enzymes, volatile substances, and other components for baijiu brewing, which thus form the unique flavor of the baijiu ( Wu et al., 2019; Sakandar et al., 2020). In the process of brewing rice-flavored baijiu, bacteria and fungi are involved. The primary microorganisms originate from the environment and the raw rice materials, which mainly included yeast and Rhizopus ( Hu Y.L. et al., 2021). Compared with Maotai-flavored and Luzhou-flavored baijiu, relatively few types of microorganisms participate in the brewing process for rice-flavored baijiu, but a few microbial species dominate this brewing process, and they contribute flavor substances to rice-flavored baijiu. Miscellaneous-Flavored Baijiu Marti, M. P., Mestres, M., Sala, C., Busto, O. & Guasch, J. Solid-phase microextraction and gas chromatography olfactometry analysis of successively diluted samples. A new approach of the aroma extract dilution analysis applied to the characterization of wine aroma. J. Agric. Food Chem. 51, 7861–7865 (2003).Situated in Xuyong county, the Spring and Autumn Temple was built in 1906, during the Qing Dynasty. Originally, it was a temple for Guany (the Lord of Guan) and then rebuilt as a Shaanxi salt merchants' assembly hall. It has a typical local architecture style, and has been listed as a protected historic and cultural relic of Luzhou.

Baijius fall into one of five flavour categories - ‘sauce’ (with savoury almost soy sauce notes), strong, light, rice (with earthy sake flavours) and mixed (a combination of the other flavours). The spirit’s flavour is categorised on the most prominent aroma, which is created by adding extra ingredients to the central grain, as well the length and type of fermentation. Adahchour, M., Beens, J. & Brinkman, U. Recent developments in the application of comprehensive two-dimensional gas chromatography. J. Chromatogr. A 1186, 67–108 (2008). To the best of our knowledge, Luzhoulaojiao liquors have not been submitted to date to a comprehensive chemical compound screening. This was performed here using TOF-MS spectral databases including MAINLIB and REPLIB. The signal to noise criterion was adjusted to “≥50” to include most of the peaks and the identification acceptance criterion was set as “similarity > 600”. This led to the identification of more than 1,300 compounds in each type of Luzhoulaojiao liquor. Luzhoulaojiao liquor L17 was found to be the richest by this measure, with about 2,400 compounds detected. Common compounds in 18 types of Luzhoulaojiao liquorEstablished in 2017, Florasis soon became one of the top new Chinese beauty brands, largely due to its collaboration with top livestreamer Li Jiaqi to promote its products. Data shows that from January to February 2020, 80 percent of Florasis' revenue came from online sales – half of which came directly from Li's livestream sessions. Ebeler, S. E., Terrien, M. B. & Butzke, C. E. Analysis of brandy aroma by solid-phase microextraction and liquid-liquid extraction. J. Sci. Food Agric. 80, 625–630 (2000). Shellie, R., Marriott, P. & Morrison, P. Concepts and preliminary observations on the triple-dimensional analysis of complex volatile samples by using GC × GC-TOFMS. Anal. Chem. 73, 1336–1344 (2001).