Dynamic evolution of ethanol clusters and solubility modulation of flavor esters during the aging of Soy sauce flavor Baijiu.

This study elucidates the microstructural evolution of ethanol clusters and their regulatory role in flavor ester solubility during the aging of Soy sauce flavor Baijiu. Using integrated fluorescence and Raman spectroscopy, we show that Liquid-Liquid…

Preview only. Read the full abstract at the source