Variations in Physicochemical Properties of Chinese Fenjiu During Storage and High-Gravity Technology of Liquor Aging

Abstract

Gas chromatography, gas chromatography/mass spectrometry, headspace/gas chromatography/mass spectrometry, and Dean's switch technology were used to identify the structure and investigate the transformation of aroma components of Chinese Fenjiu under different ages (from 0 to 30 years). Results showed that the variation in physicochemical properties of Fenjiu was due to the synergistic effects of volatilization of low boiling point matters, oxidation of dissolved oxygen, balance between esterification and hydrolysis, weak interaction among molecules, and involvement of metal elements extracted from storage vessels. By simulating the natural storage environment and utilizing high-gravity rotating packed bed technique, a multistage-spraying rotating packed bed was developed locally and successfully applied to liquor aging. The liquor treated by this method had qualities equivalent to the liquors aged naturally for more than two years. The present study reveals the traditional aging process of Chinese liquor and offers a perspective into the utilitization of high-gravity rotating packed bed technique as an alternative tool for liquor aging.