Influence of Electrochemical Oxidation on the Maturation Process of the Distilled Spirit

Abstract

Optimizing the aging process is urgently required in the distilled spirit industry because of the time-consuming and expensive procedure of natural aging. Herein, the componential changes of the liquor sample are confirmed by the component analysis (e.g., gas chromatograph), and the effect of electrochemical oxidization treatment on the overall properties of typical Chinese liquor (Baijiu) is investigated. The key finding is that high oxidative potential can be used to catalyze the oxidation of alcohols, and the reaction rate is dramatically faster than that in the process of natural aging. The present study reveals the influence of electrochemical oxidation on the contents of compounds (particularly, the alcohols) in Baijiu and offers a perspective into the utilization of electrochemical oxidization treatment as an alternative strategy for artificial maturation of Baijiu.

Electrochemical esterification in distilled liquor via gold catalysis and its application for enhancing ester aroma of low-alcohol liquor

“…In our previous study, the impact of electrochemistry on the overall properties of liquor was confirmed ( Xiong et al, 2020 ; Zheng et al, 2021 ). Therefore, we further examined the influence of the electrochemical treatment on the interconversion relationship between those components and the overall aroma of liquor.…”

Synergy of physicochemical reactions occurred during aging for harmonizing and improving flavor

“…The oxidation-based process holds a crucial position on the flavor formation of aged Baijiu. Natural aging includes a diversity of compound transformation, but the oxygen-based process is performed similar to electrochemical oxidation ( Xiong et al, 2020 ). Three-electrode electrochemical system combined with ultrahigh performance liquid chromatography quadrupole-orbitrap high resolution mass spectrometry was used to investigate the oxidation-based flavor formation mechanism.…”

“…Electrochemical methods have been a powerful tool to discriminate aged Baijiu with the advantage of no other sample preparation technique ( Xiong et al, 2020 ). Moreover, electrochemical technologies could be more compatible to the analysis of Baijiu that without the addition of any redox-active agents.…”

Growth of Plasmonic Nanoparticles for Aging Cask-Matured Whisky

“…The most prized whiskies are aged for decades in casks, increasing their flavor profile and expense dramatically. Many less-expensive, younger whiskies are often blended with a small portion of aged spirit to add depth of flavor, and researchers are exploring ways to chemically recreate this “aged” flavor profile. , Thus, simply knowing the age of a single cask is not enough to judge how the contents have chemically aged, and how it might fit into a final product. Constant sampling of casks by highly experienced master blenders is required to monitor the progress of whisky aging, across hundreds or thousands of casks.…”