Sake S H O C H U & Baijiu

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IRISH BOBA 42. 42. whiskey,espresso, milk, sugar syrup bubble tea,whipped cream BOMBAY SAPPHIRE 73. 63. 63. 47. BLUE ILLUSION vodka infuse pea flower, cacao white liqueur 73. 58. 47. milk, sugar syrup, bubble tea, whipped cream 63. vodka, lemongrass, ginger syrup, lychee, bitters THE RAINFOREST gin, elderflower liqueur, cucumber, mint leaf, 68. sugar syrup, bubble tea, lime juice,soda 63. 68. 42. 63. MATUSALEM GRAN RESERVA 15 YO. 52. 47. SAKE 52. 52. 125. 240. 151. 718. NAMARA CHOKARA JUNMAI 125. 505. 188. 692. 156. 692. 37. 37. 210. 754. 281. 1371. 37. 47. 1196. 5850. 214. 37. 42. S H O C H U & BAIJIU 73. 58. 47. 879. 58. 63. 1259. 114. 65. 315. 188. SHAO XING HUA DIAO RICE WINE SHAO XING RICE WINE 60. 285. 208. HANJIANG 214. 2829. 83. 47. All prices are in UAE Dirham and are inclusive of all applicable service charges, local fees and taxes. All prices are in UAE Dirham and are inclusive of all applicable service charges, local fees and taxes. We shall be delighted to assist you with detailed allergen information regarding all dishes and drinks on our menu. We shall be delighted to assist you with detailed allergen information regarding all dishes and drinks on our menu. Kindly note that our dishes are not produced in an entirely allergen free environment. Kindly note that our dishes are not produced in an entirely allergen free environment. 26. 37. 52. 567. 37. 50. 148. 743. 624. 32. 32. 58. 286. 32. 32. 32. 63. 312. 63. 312. 32. 52. 260. 37. 63. 312. 26. JOURNEY'S END HAYSTACK, CHARDONNAY - South Africa 63. 312. 26. 94. 468. 37. FRESH JUICES 89. 442. orange,pineapple,carrot 37. WEINGUT TESCH “UNPLUGGED”, RIESLING - Germany 68. 338. COCONUT BOBA 32. PASSION BOBA 58. 286. 32. 52. 260. STRAWBERRY BOBA 32. ROSÉ D’ANJOU ‘DOMAINE DES NOUELLES’, GROLLEAU – France 52. 260. FRUIT BOBA DOLOMIA STILL 32. 330ml 32. / 750ml 43. 63. 312. DOLOMIA SPARKLING 68. 338. 330ml / 750ml CHINESE SOFT DRINKS 32. 43. 68. 338. all the items 26. 52. 260. COCONUT JUICE CôTE BOURGUIGNONS, PINOT NOIR – France 89. 442. 330ml 32. JASMINE HONEY TEA PASSORI ROSSO, MERLOT & CORVINA, VENETO - Italy 63. 312. POMELO GREEN TEA TRAPICHE MALBEC – Argentina 58. 286. 330ml 32. ICE GREEN TEA LEMON BLACK TEA 89. 442. PEACH WU LONG TEA 500 ml 15./ 1500 ml 26. SOUR PLUM JUICE CHINESE WANG ZAI MILK All prices are in UAE Dirham and are inclusive of all applicable service charges, local fees and taxes. All prices are in UAE Dirham and are inclusive of all applicable service charges, local fees and taxes. We shall be delighted to assist you with detailed allergen information regarding all dishes and drinks on our menu. We shall be delighted to assist you with detailed allergen information regarding all dishes and drinks on our menu. Kindly note that our dishes are not produced in an entirely allergen free environment. Kindly note that our dishes are not produced in an entirely allergen free environment..

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Spirits Catalog
SPIRITS CATALOG WWW.CNSIMPORTSCA.COM [email protected] PH: 626 579 9018 | FAX: 626 579 0584 TABLE OF CONTENTS Whiskey 1 Liqueurs 10 Vodka 5 Asian Beers 13 Gin 6 Baijiu 14 Tequilla 7 Terms & Conditions 16 Mezcal 8 Return Policy 17 Rum 9 WHISKEY AMERICAN DRIFTLESS GLEN DRIFTLESS GLEN STRAIGHT RYE WHISKEY STRAIGHT BOURBON WHISKEY SINGLE BARREL SINGLE BARREL (Barrel Program Available) (Barrel Program Available) Origin: Baraboo, WI Origin: Baraboo, WI Mash: 80% Rye, 10% Malted Barley, 10% Corn Mash: 60% Corn, 20% Malted Barley, 20% Rye Nose: Cinnamon, Hints of Oak Nose: Vanilla, Honey, Light Spices Tongue: Spicy Rye, Honey Tongue: Buttered Popcorn, Raw Corn Husk, Rye Spice Finish Accolades: Silver - WSWA 2017 ABV 48% Size: 750ML ABV 48% Size: 750ML DRIFTLESS GLEN DRIFTLESS GLEN RYE WHISKEY BOURBON WHISKEY Origin: Baraboo, WI Origin: Baraboo, WI Mash: 80% Rye, 10% Malted Barley, 10% Corn Mash: 60% Corn, 20% Rye, 20% Malted Barley Nose: White pepper, Burnt Oak Nose: Vanilla, Caramel Corn Tongue: Spicy Vanilla, Honey Tongue: Light Molasses, Brown Sugar Toffee ABV 48% Size: 750ML ABV 48% Size: 750ML INDIAN RAMPUR INDIAN SINGLE VINN WHISKEY MALT WHISKY DOUBLE CASK Origin: Wilsonville, OR Origin: Rampur, India Mash: 100% Long Grain Rice Mash: 100% Indian Malted Barley Nose: Toffee, Fruit Gummies Nose: Tropical Fruit, Deep Malt, Oak Tongue: Sweet, Tapioca, Spicy Cocoa Tongue: Sherry, Rich Fruit ABV 43% Size: 375ML/750ML ABV 45% Size: 750ML 1 Spirits Catalog 2019 WHISKEY JAPANESE RAMPUR INDIAN SINGLE KUJIRA MALT WHISKY RYUKYU WHISKY 20 YEAR Origin:
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Asd Menu Web-6-8 01.Pdf
WELCOME TO ~ AH SING DEN ~ Named after the world’s most famous opium den from Victorian times in East London where Charles Dickens, Arthur Conan Doyle and other creative people derived inspiration. We hope by bringing you the most delicious tipples and morsels your imagination will flourish as well! SPECIALS SIGNATURE COCKTAILS A LOVE LETTER FOR MICKIE ~ 16 Lalo Tequila, St. George Green Chile, Prickly Pear, Guava, Jalapeno, Citrus, Sambal, Honey, Ancho Chiles Verde DETOXICATED ~ 16 Woodinville Bourbon, Pimm’s No.1, All your Fruits & Vegetables, Tullia Rose #DICKPICK ~ 14 Hendrick’s Gin, Togarashi Pickle Syrup, Cucumber, Basil, Grapefruit, Velvet Falernum Thyme Foam YOU WANNA PEACH OF ME ~ 13 Still Austin Gin, Tarragon, Grapefruit, Lemon, Honey, Amaro Nonino, Giffard Peche, Egg White UME AND YOU ~ 16 Iwai-Mars Japanese Whisky, Umeshu, House Umami Bitters NOTHING MORE TOULOUSE ~ 15 Lucid Absinthe, Du Peyrat Cognac, Dolin Dry Vermouth, Creme de Peche, Burlesque Bitters LET’S HAVE A KIKI ~ 13 Kikori Japanese Whisky, Green Grape & Plum Soju, Averna, Lemon, Cardamon Bitters COAL MINER’S DAUGHTER ~ 15 Del Maguey Vida Mezcal, Fresno Chile Syrup, Nola Coffe Liqueur, Activated Charcoal, Lime WET YOUR WILLIE......NELSON ~ 16 Mizu Green Tea Shochu, Dank Terpene, Jasmine Tea, Matcha, Lavender Honey Bitters, Lemon, Egg White THE MOTHER OF PEARL ~ 28 Kinmen Kaoliang Baijiu, Rihei Ginger, Yuzuri, Lemongrass, Zephyr Gin, Saline, Baby Pearls ROTATING FROZEN ~ MP SAKE KIKU-MASAMUNE DRY SAKE CUP, FUTSUSHU 8 18OML Casual table sake, dry & sharp HOT JUNMAI SAKE (Small/Large) 6/12 70% filtered, full flavor SUIGEI TOKUBETSU JUNMAI “DRUNKEN WHALE”, 27 30OML SO-SHU Clean crisp texture, bright flavor dry finish NAGARAGAWA JG TENKAWA “MILKY WAY”, 54 72OML KUN-SHU “Music enhanced”, delicate balance between sweetness & acidity, vanilla and green apple KIKU-MASAMUNE JUNMAI TARU, JUN-SHU 42 72OML Samurai Favorite.
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Visiting Beijing? Be Sure to Get a Taste of China's True Spirit!
For Immediate Release Contact: Simon Dang Company: Capital Spirits Bar and Distillery 首都酒坊 Phone: +86 186 11509831 Email: [email protected] Twitter: @capitalspirits Address: 3 DaJuHutong Beijing 大菊胡同 3 号北京 Website www.capitalspiritsbj.com Photos & Media: https://www.flickr.com/photos/capitalspirits Visiting Beijing? Be sure to get a taste of China’s true spirit! Beijing, June 2015 – Tourists seeking famous cultural experiences in Beijing will no doubt have Tiananmen Square, the Forbidden City, the Great Wall, and/or the Summer Palace at the top of their lists. And while no trip would be complete without a plate of Peking Duck 烤鸭 and Beijing dumplings 饺子 now for the first time, tourists can also taste and learn all about Baijiu, China’s national liquor, in a recently opened specialist baijiu bar in Beijing aptly named Capital Spirits. Touted as the world’s first bar dedicated to Baijiu, Capital Spirits Bar & Distillery is quickly becoming a de-facto cultural institution for enjoying China’s most popular homegrown liquor. What is Baijiu? Roughly translated as “white spirit”, many scholars believe Baijiu (白酒) origins date back to the Xia Dynasty between 2100 BC and 1600 BC. Today Baijiu is the most commonly consumed spirit in the world according to recent reports from the International Wine & Spirit Research and among the over 11,000 distilleries nationwide its taste can vary greatly in flavor and alcohol content depending on choice of grain and production methods. As the national spirit of China, Baijiu has become more popular to foreigners as a cultural icon to sample while visiting China.
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Baijiu (￧ﾙﾽ￩ﾅﾒ), Chinese Liquor: History, Classification and Manufacture
J Ethn Foods 3 (2016) 19e25 Contents lists available at ScienceDirect Journal of Ethnic Foods journal homepage: http://journalofethnicfoods.net Review article Baijiu (白酒), Chinese liquor: History, classification and manufacture * Xiao-Wei Zheng a, Bei-Zhong Han b, a Biotechnology Center, Nutrition & Health Research Institute, COFCO Corporation, Beijing, China b College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China article info abstract Article history: Baijiu (白酒) is a traditional fermented alcoholic drink originating in China, which is typically obtained by Received 13 January 2016 natural fermentation. It has a high reputation and constitutes an important part of Chinese dietary Received in revised form profile. The production of baijiu involves five major steps, materials preparation, daqu (大曲) making, 20 February 2016 alcoholic fermentation, distillation, and aging. There is a range of baijiu with different flavors and cor- Accepted 22 February 2016 responding names. Baijiu can be categorized according to the production techniques (solid state and Available online 15 March 2016 semi-solid state), types of starter [daqu, xiaoqu (小曲), and fuqu (麸曲)] and product flavor (strong, light, sauce, etc.). different types of baijiu have their home microbiota and flavor because of their distinct Keywords: alcoholic production techniques. In this review, we discuss the critical steps and the microorganisms involved in baijiu(白酒) the production of different types of baijiu. Although baijiu contains alcohol, it has been proven that it flavor plays a significant role in the heath and quality of peoples' lives. history Copyright © 2016, Korea Food Research Institute, Published by Elsevier. This is an open access article microorganisms under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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High Quality Development Path of Chinese Sauce-Flavor Baijiu Industry—Analysis Based on Consumption Data
E3S Web of Conferences 251, 01099 (2021) https://doi.org/10.1051/e3sconf/202125101099 TEES 2021 High quality development path of Chinese sauce-flavor Baijiu industry—Analysis based on consumption data Cong Peng1,*, and Xu Guo1 1 School of Economics and Finance, Guizhou University of Commerce, Guiyang, Guizhou, China, 550014 Abstract：As an important part of Baijiu industry in China, Chinese sauce-flavor Baijiu is sought after by the consumer market for its unique taste. However, in recent years, there are still many challenges in the process of industrial development. Based on the analysis of three characteristics of Chinese sauce- flavor Baijiu market and the internal and external environments of industrial development, the internal and external factors of high quality and sustainable development of Chinese sauce-flavor Baijiu industry were discussed from three aspects - concentrated development, green development and diversified development. profits and taxes, the sauce-flavor Baijiu industry has made steady development[1]. In 2019, with the 1 Introduction production of 400,000 kilo-litre (about 5.1% of total Baijiu brewing in China has a long time history dated China’s production), the such type of enterprises back to ancient times. In the course of evolution, kinds accomplished the production value of 134.1 billion yuan, of brewing technology have been created and a unique 2% of the total China’s Baijiu industry value, among liquor culture was formed. The custom of raising a cup which the sauce-flavor Baijiu enterprises of Guizhou of liquor has rooted in Chinese culture for hundreds of province produced 80% of the total China’s amount, years.
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Fluorescence Fingerprint Measurement of Alcoholic Beverages
Technical Report FL No. 190003 Fluorescence Spectrophotometer Fluorescence fingerprint measurement of alcoholic beverages using the F-7100 Fluorescence Spectrophotometer Baijiu is a Chinese distilled spirit with a high alcohol content of 50 to 65%. The T/CBJ2101-2019 Standard for Aged Baijiu was established in China, and 3-D fluorescence spectral measurement results have been reported. Here, we present examples of measurement of the 3-D fluorescence spectrum (fluorescence fingerprint) of alcoholic beverages including baijiu. 1) T/CBJ2101-2019 Standard for Aged Baijiu F-7100 Fluorescence Spectrophotometer Fluorescence fingerprint measurement and multivariate analysis of alcoholic beverages ■ Measurement data ■ Measurement conditions and analysis software Baijiu Alcohol A AlcoholBaijiu B Whiskey Excitation side slit: 5 nm (new) (aged) Fluorescence side slit: 5 nm Scan speed: 60,000 nm/min Response: Automatic Photomultiplier voltage: 400 V Spectrum correction: ON Analysis software: 3D SpectAlyze (Dynacom Co., Ltd.) Awamori Shochu The fluorescence fingerprint of alcoholic beverages was measured. The red plots indicate the characteristic wavelengths for each alcoholic beverage. For ease of differentiation, these are placed in the same locations in each plot. 3D peak separation The fluorescence fingerprints obtained ■ PARAFAC analysis (PARAFAC) were separated into three components by Component 1 Component 2 Component 3 PARAFAC analysis. Tyrosine Tryptophan Ferulic acid Based on previously reported examples of origin origin origin the excitation and fluorescence wavelengths for each of the components, component 1 was inferred to originate from tyrosine, component 2 from tryptophan, and component 3 from ferulic acid. ■ Principal component analysis The results of a principal component analysis using the characteristic Ferulic acid origin wavelengths for each of the alcoholic beverages are presented as a biplot.
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Presentation Outcome
State Of The Industry Monday, July 15th, 2019 déjà vu! Future World Monday, July 11th, 2016 Nashville, TN Presentation Outcome 1. To be current on the “state of the industry” 2. Armed and ready to do battle 3. Deliver a “wake up” call to this group 4. Eliminate any sense of complacency 5. Tackle your dwindling influence at the state level 6. Time for action and leadership by you Timing • 50 minutes for the presentation • 10 minutes for Q&A Major Topics 1. Global Overview 2. Alcohol & Health 3. Regulatory Developments 4. Legal Developments 5. Counterfeiting & Secondary Market 6. Taxation 7. Consumer Trends 8. ON Premise 9. Consolidation 10. Technology Global Overview Positive Negative Global Spirits Care To Guess How Many Sold Annually Around The World? 750ml Bottle Size Annual Global Market 36 Billion Bottles 3 Billion Cases Annual Global Market 900,000,000,000 900 Billion Drinks 122 Drinks Per Head It Is A BIG Market! You Might Logically Ask “Where”? Industry Overview - Global - You Might Logically Ask “What”? Industry Overview - Global - Industry Overview - Global - Whiskey Positive Negative Global Alcohol - Positive Headlines - • Prohibition worked better than you think • World's alcohol consumption expected to rise 17% in next decade • Alcohol use soaring worldwide: The average adult now consumes about 1.7 gallons of pure alcohol per year • Asia-Pacific spirits sector to grow by over USD $100bn by 2022 • Baijiu tops most valuable spirits list • IWSR Forecast: Global alcohol consumption to hit 28bn cases and $1.07tn by 2022 • ASIA DOMINATES WORLD'S BEST-SELLING SPIRITS BRANDS • Global alcohol consumption reverses decline in 2017 • Spirits overtake beer as 'most valuable' alcohol category: Nielsen • Cocktails Rise and Shine While Beer and Wine Sales Slip Global Alcohol - Negative Headlines - • A Ten-Year Plan To Reduce Global Alcohol Consumption Is Showing Results • People are sick of drinking.
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Ming-River-Baijiu-2021-Media-Kit.Pdf
MEDIA CONTACTS GLOBAL Derek Sandhaus, Director of Communications [email protected] +1-917-254-8134 Social Media Instagram: @mingriverbaijiu Facebook: @mingriverbaijiu Official Images and Logos Photos: https://www.dropbox.com/sh/p951fl3qg8w0nw1/AAB-mtemSx-edfVLQuixEeHRa?dl=0 Logos: https://www.dropbox.com/sh/dsgzzrynt2679uy/AACUR5NkKr_k2AR3V5pYlp7-a?dl=0 About Ming River Ming River is a Sichuan-style, strong-aroma baijiu crafted at China’s oldest distillery, Luzhou Laojiao. Launched in June 2018, Ming River brings over 700 years of traditional baijiu techniques to non-traditional markets. Translating “white spirits” in Mandarin, baijiu is the world’s most widely consumed alcohol category by volume and encompasses all traditional Chinese grain spirits. Its four major recognized styles—rice aroma, light aroma, strong aroma, and sauce aroma—are as distinct as rum is to tequila. Baijiu is typically made by hand using centuries-old methods. Unlike most Western spirits, baijiu is fermented and distilled using a solid rather than liquid mash. The essence of baijiu is its qu (pronounced chew), a fermentation starter culture of naturally harvested microorganisms unique to each distillery. Baijiu producers steam-distill the solid mash in a Chinese pot still, creating an aromatic clear spirit. The spirit matures for several months or years in terra cotta jars before craftspeople blend it to balance its flavor and strength. Popular throughout China, strong-aroma baijiu originated in the province of Sichuan. Distilled from sorghum, sometimes in combination with other grains, strong-aroma baijiu uses wheat qu and continuous fermentation in earthen pits. It is notable for its robust body and notes of tropical fruit, anise, and pepper.
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Original Paper Characterization of Flavor Compounds in Rice-Flavor Baijiu, a Traditional Chinese Distilled Liquor, Compared With
_ Food Science and Technology Research, 26 (3), 411 422, 2020 Copyright © 2020, Japanese Society for Food Science and Technology http://www.jsfst.or.jp doi: 10.3136/fstr.26.411 Original paper Characterization of Flavor Compounds in Rice-flavor baijiu, a Traditional Chinese Distilled Liquor, Compared with Japanese Distilled Liquors, awamori and kome-shochu 1 1,2* 2 3 2 4 Xuan YIN , Yumiko YOSHIZAKI , Shugo KURAZONO , Mina SUGIMACHI , Haruka TAKEUCHI , Xing-Lin HAN , 2 1,2 1,2 1,2 Kayu OKUTSU , Taiki FUTAGAMI , Hisanori TAMAKI and Kazunori TAKAMINE 1The United Graduate School of Agricultural Sciences, Kagoshima University, 1-21-24 Korimoto, Kagoshima City, 890-0065, Japan 2Education and Research Center of Fermentation Studies, Faculty of Agriculture, Kagoshima University, 1-21-24 Korimoto, Kagoshima City, 890-0065, Japan 3Graduate school of Agriculture, Kagoshima University, 1-21-24, Korimoto, Kagoshima City, 890-0065, Japan 4China National Research Institute of Food and Fermentation Industries, 24-6 Jiuxianqiao Road, Chaoyang District, Beijing 100096, China Received November 14, 2019 ; Accepted January 16, 2020 This study aimed to reveal the chemical and flavor profiles of rice-flavor baijiu by comparison with awamori and kome-shochu, traditional Japanese liquors. Rice-flavor baijiu is similar to awamori and kome- shochu with regard to ingredients and the fermentation starter. Of the 15 rice-flavor baijiu samples in this study, 3 had a light yellow to dark-brown color. Dark-brown samples had high glucose and low amino acid contents. Lactic acid was detected in all rice-flavor baijiu samples. Compared to awamori and kome-shochu, rice-flavor baijiu contained more acetic acid.
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Shochu & Awamori
本格焼酎・泡盛 | Honkaku Shochu & Awamori 本格焼酎泡盛 What is Fermentation Method The most distinctive features of the shochu production process are fermentation with koji, Honkaku Shochu ? and the use of pot distillation. Koji-kin is a type of mold indigenous to Japan. & Awamori? Distillation Method There are two types of pot distillation: atmospheric and reduced pressure distillation. Honkaku shochu and awamori are classified as pot distillation in which the spirit retains the rich aroma of the ingredients. On the other hand, continuous distillation, as the name suggests, involves continuously repeated distillation. This is used to eiciently produce high concentrations of alcohol, without the flavor and aroma of the ingredients. Shochu made from natural ingredients, in old-fashioned ways, and batch distilled (oicially called "otsu-type shochu") is called honkaku shochu. Within that category, shochu made in Okinawa Prefecture is called "awamori". Honkaku shochu and awamori are distilled liquors, as are whisky, brandy, and vodka, but the dierence lies in how the raw material starch is converted into sugar. Western distilled liquors use large amounts of barley or other raw materials of abundant sugar content. Korean soju, Chinese baijiu, and other Eastern distilled liquors use koji. Diverse Raw Materials Stainless Steel Pot Still Wooden Pot Still Sweet Potato Barley Rice Brown Sugar Buckwheat Maturation Method Compared to foreign distilled liquors, the raw materials (for shochu) are truly diverse, Aer distillation, they are placed in jars, barrels, or tanks to including sweet potato, barley, rice, brown sugar, and buckwheat. mature. This maturation further deepens taste and fragrance. Each region grows grains and other crops suited to the local soil, and these become the As awamori is matured, it develops a progressively deeper ingredients for the honkaku shochu they produce.
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Discover Japan's Original Craft Spirit, SHOCHU!
Discover Japan’s Original Craft Spirit, SHOCHU! 42nd Society of Wine Educators Conference August 17th, 2018 「Docendo Discimus : Teach to learn」 From Ancient Roman Philosopher Seneca Materials provided by Sake Service Institute & Japan Sake & Shochu Makers Association. Copyright © 2015 by Sake School of America. All rights reserved. World Map & Climate Far Far East… © Sake School of America. Japan on the World Map Latitude of Japan: N 33 ~ 43° N 50° N 30° Equator S 30° S 50° © Sake School of America. Japan & its Region Latitude: 33~ 43°N Ave. Temp: Jan 43 F: Sep 74F Land:145,883sq mi Rains: 57.7 inch /yr Shochu Breweries: Tokyo 475 (Total in Japan) Kyushu: 271 Okinawa: 46 Chubu: 37 Kanto: 35 Chugoku: 34 © Sake School of America. Four Seasons – North to South Winter, Niigata Spring, Shizuoka Fall, Nagano Summer, Japan is divided into 6 main climatic zones: Okinawa Hokkaido: Cool summers, long and cold winters. Sea of Japan: Relatively cool summers, cold winters with heavy snowfalls. Central Highland: Large temperature variance between summers and winters, and between days and nights. Seto Inland Sea: Mild climate throughout the year. Pacific Ocean: Hot and humid summers, cold winters with little snowfall. Southwest Islands: Subtropical climate with hot summers, warm winters with high precipitation. © Sake School of America. Sake vs Shochu Sake is a fermented rice wine made Shochu is a distilled Sake made from rice, Koji , yeast and water. from a variety of raw materials using Koji power . SAKE SHOCHU VS BEER WHISKEY WINE BRANDY BREWED ALCOHOL DISTILLED ALCOHOL Koji mold (head) © Sake School of America.
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Research Progress of Bioactive Components in Baijiu: a Minireview
Mini Review Nutri Food Sci Int J Volume 10 Issue 3 - October 2020 Copyright © All rights are reserved by Dr. Feike Hao DOI: 10.19080/NFSIJ.2020.10.555790 Research Progress of Bioactive Components in Baijiu: A Minireview Anjun Li1, Hongjiao Li2, Cuifang Wu1, Jiejie Qin1, Xinglin Han2, Deliang Wang2 and Feike Hao2* 1China National Research Institute of Food and Fermentation Industries, China 2Anhui Gujing Gongjiu Co. Ltd., Bozhou 236820, China Submission: August 27, 2020; Published: October 19, 2020 *Corresponding author: Dr. Feike Hao, China National Research Institute of Food and Fermentation Industries, No. 24, Jiuxianqiao Middle Road, Chaoyang District, Beijing, China Abstract Baijiu, also known as a traditional liquor in China, has more than thousand years of production history. Baijiu is a fermented alcoholic bev- erage which contains phenols, organic acids, terpenes, esters and other components. Recent studies have suggested that some polyphenols or peptides in Baijiu play a positive role in anti-inflammatory or antioxidant. In this context, we summarize the reported bioactive components in BaijiuKeywords and their: Baijiu; potential Traditional benefits chinese to health. liquor; Furthermore, Bioactive components the direction of future research is discussed. Introduction compounds in wine, have been described many health-promoting Baijiu, a traditional Chinese liquor, has been drunk as a properties, such as antioxidative effect, cardiovascular diseases, national alcohol beverage over thousands of years [1]. It is one and prolong the lifespan of various organisms. Similar with wine, of the six major distilled spirits in the world. Different from other phenolic compounds are an important component in Baijiu, famous distilled spirits in the world, raw materials of Baijiu which play a role in the aroma, taste and stability of liquor.
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