Method for improving nut flavor of baijiu in aging process

Abstract

The invention discloses a method for improving nut flavor of baijiu in an aging process, and belongs to the technical field of baijiu aging. The preparation method comprises the following steps: uniformly mixing argil and a catalyst, and adding slurry to prepare a mud cake; forming the mud cake to obtain a pottery jar green body; drying the pottery jar green body; and then performing high-temperature firing to obtain the pottery jar for improving the nut flavor of the baijiu. Wherein the catalyst is selected from more than two of CuO coated SiO2-Al2O3, CuO, SiO2 and Al2O3, and the catalyst is selected from more than two of CuO coated SiO2-Al2O3. By adopting the pottery jar storage liquor for improving the nut flavor of the liquor, the nut flavor of the liquor can be greatly improved, the storage time is short, and the efficiency is high.

Description

Technical Field

[0001] The present invention relates to a method for enhancing the nutty flavor of Baijiu during the aging process, belonging to the technical field of Baijiu aging. Background Art

[0002] Baijiu, as a traditional Chinese distilled liquor, has a complex and diverse flavor. The nutty flavor, as an important flavor type, has a significant impact on enhancing the overall quality and market competitiveness of Baijiu. During the production process of Baijiu, aging is a key step in improving the quality and flavor of the liquor.

[0003] Traditionally, the aging of Baijiu mainly relies on the natural aging process, which is slow and inefficient. In recent years, with the development of technology, artificial aging techniques have been widely studied and applied, including physical aging methods, chemical aging methods, and biological aging methods, etc. Physical aging methods accelerate the balance of various trace components in the liquor body by means of heating, light, waves, magnetism, etc. It mainly includes high-temperature aging, microwave aging, ultrasonic aging, electric field aging, electron beam irradiation aging, and high-pressure method, etc.; however, these methods may cause the loss of some volatile flavor components, and the energy obtained by the substance molecules in the liquor during the aging process is relatively low, and the phenomenon of "regression" is likely to occur; in addition, the aging effects of the same aging method on different liquors vary, which to a certain extent limits the popularization and application of these methods. Chemical aging methods mainly focus on accelerating the chemical changes among various components in Baijiu. The mechanism of the aging effect is the same as that of the biological method, mainly by providing certain oxidation-reduction agents to make the oxidation-reduction reaction quickly tend to dynamic equilibrium, reducing the activation energy required for various reactions and accelerating the progress of the reaction; however, these methods cannot be preserved and are not easy to control. Biological aging methods can accelerate the relative balance of esters, acids, and alcohols in the liquor body through appropriate enzyme catalysis. For example, using biological aging methods such as lipase and plant extracts to complete the aging of new liquor in a shorter time; however, it is still in the research stage.

[0004] Although the development of artificial aging techniques has made it possible for the rapid aging of Baijiu, there are still limitations in the prior art in terms of enhancing specific flavors, especially the nutty flavor: unclear flavor formation mechanism, unstable aging effect, long aging cycle, etc.

[0005] Therefore, how to effectively increase the nutty flavor of Baijiu during the aging process, how to control the aging conditions to stabilize the formation of the nutty flavor, and how to shorten the aging cycle and improve the production efficiency of Baijiu are the problems that need to be solved urgently at present. Summary of the Invention

[0006] To solve the above problems, the present invention provides a method for enhancing the nutty flavor of Baijiu during the aging process. The present invention mixes clay and a catalyst evenly, adds slurry to prepare a mud cake; forms the mud cake to obtain a pottery jar blank; dries the pottery jar blank; and then performs high-temperature firing to obtain a pottery jar for enhancing the nutty flavor of Baijiu; wherein the catalyst is two or more of CuO@SiO2-Al2O3, CuO, SiO2, and Al2O3. Storing Baijiu in the pottery jar for enhancing the nutty flavor of Baijiu prepared by the present invention can greatly enhance its nutty flavor, and the storage time is short and the efficiency is high.

[0007] The first object of the present invention is to provide a method for preparing a pottery jar for enhancing the nutty flavor of Baijiu, comprising the following steps:

[0008] Mix clay and a catalyst evenly, add slurry to prepare a mud cake; form the mud cake to obtain a pottery jar blank; dry the pottery jar blank; and then perform high-temperature firing to obtain a pottery jar for enhancing the nutty flavor of Baijiu;

[0009] Wherein the catalyst is two or more of CuO@SiO2-Al2O3, CuO, SiO2, and Al2O3.

[0010] Optionally, the mass ratio of clay, catalyst, and slurry is 100:5-30:90-110.

[0011] Optionally, the mass ratio of CuO@SiO2-Al2O3, CuO, SiO2, and Al2O3 in the catalyst is 1-3:0.1-2:0.1-2:0.1-2, and further preferably 2:2:1:1.

[0012] Optionally, the mass ratio of CuO@SiO2-Al2O3, CuO, and SiO2 in the catalyst is 1-3:0.1-2:0.1-2, and further preferably 2:2:1.

[0013] Optionally, the mass ratio of CuO@SiO2-Al2O3, SiO2, and Al2O3 in the catalyst is 1-3:0.1-2:0.1-2, and further preferably 2:1:1.

[0014] Optionally, the mass ratio of CuO@SiO2-Al2O3, CuO, and Al2O3 in the catalyst is 1-3:0.1-2:0.1-2, and further preferably 2:2:1.

[0015] Optionally, the mass ratio of CuO@SiO2-Al2O3 and CuO in the catalyst is 1-3:1-3, and further preferably 1:1.

[0016] Optionally, the mass ratio of CuO@SiO2-Al2O3 to SiO2 in the catalyst is 1-3:1-3, and more preferably 2:1.

[0017] Optionally, the mass ratio of CuO@SiO2-Al2O3 to Al2O3 in the catalyst is 1-3:1-3, and more preferably 2:1.

[0018] Optionally, the slurry is an aqueous solution of methyl clay, the particle size of the methyl clay is 50-60 mesh, and the water content is 15-25% (mass percentage); the methyl clay is weathered methyl clay.

[0019] Optionally, the particle sizes of the kaolin and the catalyst are 0.01-0.5 mm.

[0020] Optionally, the forming is carried out by an integral roll forming device to form a pottery jar blank.

[0021] Optionally, the drying is to make the water content of the blank less than 2% (mass percentage).

[0022] Optionally, the high-temperature firing is carried out at 800-1200 °C to fire into a pottery jar.

[0023] Optionally, the preparation method of CuO@SiO2-Al2O3 is as follows:

[0024] (1) Mix 1-methyl-2-pyrrolidone, polyethersulfone and polyvinylpyrrolidone according to the mass ratio of 1:1.5:1.5, and stir at 60 rpm for 2.5 h in a sealed 75 °C constant temperature water bath to obtain a light yellow viscous liquid;

[0025] (2) Add 1500 mg of SiO2, 3500 mg of aluminum hydroxide monohydrate, and 2000 mg of CuO to 15 mL of the light yellow viscous liquid, and stir at 25 °C and 180 rpm for 24 h to obtain a dispersion;

[0026] (3) Extrude the dispersion into spherical particles of equal size, and then soak them in water at room temperature (25 °C) for 3 days, changing the water continuously during this period to cause phase inversion to form solid small particles;

[0027] (4) Sinter the solid small particles, specifically as follows:

[0028] The first stage (removing free water): Heat up to 100 °C at a heating rate of 1.5 °C / min and hold for 2.5 h;

[0029] The second stage (removing bound water and some organic matters): Heat up from 100 °C to 200 °C at a heating rate of 1.5 °C / min and hold for 2.5 h;

[0030] The third stage (removing organic matters): Heat from 200 °C to 400 °C at a heating rate of 1.5 °C / min and hold for 2.5 h;

[0031] The fourth stage (converting aluminum hydroxide monohydrate to activated alumina): Finally, heat from 400 °C to 600 °C at a heating rate of 1.5 °C / min and hold for 2.5 h;

[0032] Obtain CuO@SiO2-Al2O3;

[0033] Among them, all raw materials used need to be dried overnight in an oven at 65 °C.

[0034] The second object of the present invention is a pottery jar for enhancing the nutty flavor of Baijiu prepared by the method of the present invention.

[0035] The third object of the present invention is the application of the pottery jar for enhancing the nutty flavor of Baijiu of the present invention in the field of Baijiu processing.

[0036] The fourth object of the present invention is to provide a method for enhancing the nutty flavor of Baijiu during the aging process, which uses the pottery jar for enhancing the nutty flavor of Baijiu of the present invention.

[0037] Optionally, the method for enhancing the nutty flavor of Baijiu during the aging process includes the following steps:

[0038] Fill the newly distilled Baijiu into the pottery jar for enhancing the nutty flavor of Baijiu, store and age at room temperature to obtain Baijiu with nutty flavor.

[0039] Optionally, the Baijiu is one or more of Maotai-flavor Baijiu, light-flavor Baijiu, and strong-flavor Baijiu.

[0040] Optionally, the storage and aging is carried out at 10 - 40 °C for more than 1 month.

[0041] Optionally, one or more of dissolved oxygen, irradiation, ultrasound, and electromagnetic can be assisted; among them, the dissolved oxygen is aerated 1 - 5 times per month; the irradiation is carried out by one or more of electron beam, ray, and ultraviolet light; the intensity of electron beam irradiation is 0.5 - 2.5 kGy and the time is 10 - 60 days; the intensity of Co-γ ray is 0.5 - 4 kGy and the time is 10 - 60 days; the wavelength of the ultraviolet light for ultraviolet light irradiation is 340 - 400 nm, the duration is 5 - 300 h, and the power is 0.6 - 5 KW.

[0042] Optionally, the characteristic substances of the nutty aroma are one or more of phenylacetaldehyde, 2-ethylpyrazine, 2,5-dimethylpyrazine, 2-methylpyrazine, γ-butyrolactone, 2-acetyl-5-methylfuran, 2,3-dimethylpyrazine, 5-methylfurfural, 2,6-dimethylpyrazine, 2-acetylfuran, 2,3,5-trimethylpyrazine, 2,3-dimethyl-5-ethylpyrazine, 2,3,5,6-tetramethylpyrazine, furfural, acetal, and benzaldehyde.

[0043] The fifth object of the present invention is a Chinese liquor with a nutty aroma prepared by the method described in the present invention.

[0044] The sixth object of the present invention is to provide a finished Chinese liquor, which is obtained by blending with the Chinese liquor with a nutty aroma described in the present invention.

[0045] The technical effects of the present invention are as follows:

[0046] (1) The method of the present invention is simple to operate and can enhance the nutty aroma of Chinese liquor in a short time.

[0047] (2) The pottery jar for enhancing the nutty aroma of Chinese liquor prepared by the present invention is beneficial to improving the flavor components of Chinese liquor, and greatly improves the characteristic substances of the nutty aroma type; in particular, the contents of 2,3-dimethylpyrazine, 5-methylfurfural, 2,6-dimethylpyrazine, 2-acetylfuran, 2,3,5-trimethylpyrazine, 2,3-dimethyl-5-ethylpyrazine, 2,3,5,6-tetramethylpyrazine, and furfural have been greatly improved. Description of the Drawings

[0048] Figure 1 It is the comprehensive two-dimensional chromatogram of the Chinese liquor obtained in Example 1. Detailed Embodiments

[0049] The following are the preferred embodiments of the present invention. It should be understood that the embodiments are for better explaining the present invention and are not used to limit the present invention.

[0050] Testing Method:

[0051] 1. Determination Method of Aroma:

[0052] ① Pretreatment of Chinese Liquor Sample:

[0053] Dilute the Chinese liquor sample with ultrapure water to an alcohol content of 10% vol, then take 5 mL and add it to a 20 mL headspace vial, and then add 1.5 g of NaCl and 2-methylpyrazine-d6, guaiacol-d3, and diisopropyl disulfide as internal standards;

[0054] After mixing the sample evenly, HS-SPME was carried out using a MPS2 (Gerstel, Germany) multi-functional autosampler. The conditions were set as follows: The sample was equilibrated at 40 °C for 5 min, stirred and extracted at 250 rpm for 40 min. The extraction head model was DVB / CAR / PDMS, (2 cm, 50 / 30 μm, Supelco, America). After the extraction, desorption was carried out at 250 °C for 5 min.

[0055] ② Determine the content of compounds in liquor samples by comprehensive two-dimensional gas chromatography:

[0056] Chromatographic conditions:

[0057] The gas chromatography was Agilent 7890B (Agilent, America). The first-dimensional chromatographic column was a DB-FFAP capillary column (60 m × 0.25 mm × 0.25 μm, Agilent, America), and the second-dimensional chromatographic column was an Rx-17 Si capillary column (0.8 m × 0.25 mm × 0.36 μm, Restek, America); The first-dimensional chromatographic column and the second-dimensional chromatographic column were connected in series through a four-jet double-stage thermal modulator, and the transfer temperature was 240 °C; He (>99.999%) was used as the carrier gas with a flow rate of 1 mL / min, and the injection port temperature was 250 °C;

[0058] The temperature programming of the first-dimensional chromatographic column mainly had 4 stages:

[0059] The initial temperature of the first stage was set at 45 °C and maintained for 3 min;

[0060] In the second stage, the temperature was raised to 150 °C at a heating rate of 4 °C / min and then maintained for 2 min;

[0061] In the third stage, the temperature was raised to 200 °C at a heating rate of 6 °C / min;

[0062] In the last stage, the temperature was raised to 230 °C at a heating rate of 10 °C / min and then maintained for 10 min;

[0063] The total time of the whole analysis process was 53 min, and the temperature of the second-dimensional column oven was 5 °C higher than that of the first-dimensional column oven throughout the process; The compensation temperature of the modulator was set at 20 °C, and the modulation period of the modulator was 4 s, with a thermal pulse time of 0.8 s.

[0064] Mass spectrometry conditions:

[0065] The ion source voltage was 70 eV, the temperature was 230 °C, the transfer line temperature was 240 °C, the ion scanning range was 35 - 400 amu, and the scanning frequency was 100 spestra / s.

[0066] ③ Standard curve drawing:

[0067] Prepare a simulated Baijiu matrix solution (pH = 3.5, alcohol content 53% vol) with chromatographic grade ethanol and ultrapure water for standby.

[0068] Accurately weigh a certain mass of the compound standard and dissolve it in the simulated Baijiu solution to prepare a series of standard solutions with different concentration gradients.

[0069] After treating the standard solutions according to the above sample pretreatment method, perform instrumental analysis. Use the peak area ratio and concentration ratio of the target substance to the internal standard substance as the abscissa and ordinate respectively to prepare a standard curve.

[0070] ④ Detection:

[0071] Test the Baijiu to be measured according to steps ① and ② to obtain the peak area, and then substitute it into the standard curve in step ③ to obtain the concentration of the analyte.

[0072] 2. Sensory test:

[0073] Prepare a standard product (such as pyrazine, furfural, etc.) with a nutty aroma characteristic to a certain concentration, dilute it to a certain concentration range, establish an intensity scale, and after discussion by the tasting panel, obtain a unified scale and conduct a scale test after two weeks of training.

[0074] The assessors score the intensity of the nutty aroma characteristic according to a scoring standard from 0 (none) to 100 (very strong).

[0075] The evaluation panel consists of 40 people (22 females and 8 males, aged 25 to 40) with rich sensory evaluation experience. All assessors have previously received training on odor attribute description for more than one year.

[0076] The assessors score the sensory characteristics of the Baijiu samples in terms of color, aroma, and taste according to a scoring standard of 0 - 100.

[0077] The scores are calculated by removing the highest value and the lowest value, and then taking the average as the final sensory score.

[0078] Raw materials used in the examples:

[0079] 1. Preparation of CuO@SiO2 - Al2O3:

[0080] (1) Mix 1 - methyl - 2 - pyrrolidone, polyethersulfone, and polyvinylpyrrolidone in a mass ratio of 1:1.5:1.5, and stir at 60 rpm for 2.5 h in a sealed 75°C constant temperature water bath to obtain a light yellow viscous liquid.

[0081] (2) Add 1500 mg of SiO2, 3500 mg of aluminum oxide monohydrate, and 2000 mg of CuO to 15 mL of a pale yellow viscous liquid, and stir at 25 °C and 180 rpm for 24 h to obtain a dispersion;

[0082] (3) Extrude the dispersion into spherical particles of equal size, and then soak them in water at 25 °C for 3 days, changing the water continuously during this period to cause phase transformation to form solid small particles;

[0083] (4) Sinter the solid small particles as follows:

[0084] The first stage (removing free water): Heat up to 100 °C at a heating rate of 1.5 °C / min and hold for 2.5 h;

[0085] The second stage (removing bound water and some organic substances): Heat from 100 °C to 200 °C at a heating rate of 1.5 °C / min and hold for 2.5 h;

[0086] The third stage (removing organic substances): Heat from 200 °C to 400 °C at a heating rate of 1.5 °C / min and hold for 2.5 h;

[0087] The fourth stage (converting aluminum oxide monohydrate to activated alumina): Finally, heat from 400 °C to 600 °C at a heating rate of 1.5 °C / min and hold for 2.5 h;

[0088] Obtain CuO@SiO2-Al2O3;

[0089] All raw materials used need to be dried overnight in an oven at 65 °C.

[0090] 2. CuO, SiO2, Al2O3: Commercially available, with a particle size of 0.15 mm.

[0091] 3. The particle size of CuO@SiO2-Al2O3 is 0.15 mm.

[0092] 4. Kaolin: Kaolin for conventional preparation of pottery jars, without modification or treatment, with a particle size of 0.15 mm.

[0093] 5. Pottery powder: From pottery jars, it is the powder obtained by grinding pottery jars, with a particle size of 0.15 mm.

[0094] 6. Maotai-flavor liquor, light-flavor liquor, and strong-flavor liquor are newly produced wines that have not been stored, purchased from Sichuan.

[0095] 7. Mud: An aqueous solution of armor clay, the particle size of armor clay is 60 mesh, and the moisture content is 15% (mass percentage); the armor clay is weathered armor clay.

[0096] Example 1

[0097] A preparation method of a pottery jar for enhancing the nutty flavor of Baijiu, comprising the following steps:

[0098] (1) Mix CuO@SiO2-Al2O3, CuO, SiO2, and Al2O3 evenly according to a mass ratio of 2:2:1:1 to obtain a catalyst;

[0099] (2) Mix the clay and the catalyst evenly, add slurry to prepare a mud cake; form the mud cake through an integral roll forming device to obtain a pottery jar blank; dry the pottery jar blank so that the moisture content of the blank is less than 2%; then conduct high-temperature firing at 1000°C for 72 hours to obtain a pottery jar for regulating the aged aroma and flavor of Baijiu;

[0100] Among them, the mass ratio of the clay, the catalyst, and the slurry is 100:25:110.

[0101] Example 2

[0102] Adjust the catalyst in step (1) of Example 1 to a mixture of CuO@SiO2-Al2O3, CuO, and SiO2 with a mass ratio of 2:2:1, and keep the others the same as in Example 1 to obtain a pottery jar.

[0103] Example 3

[0104] Adjust the catalyst in step (1) of Example 1 to a mixture of CuO@SiO2-Al2O3, SiO2, and Al2O3 with a mass ratio of 2:1:1, and keep the others the same as in Example 1 to obtain a pottery jar.

[0105] Example 4

[0106] Adjust the catalyst in step (1) of Example 1 to a mixture of CuO@SiO2-Al2O3, CuO, and Al2O3 with a mass ratio of 2:2:1, and keep the others the same as in Example 1 to obtain a pottery jar.

[0107] Example 5

[0108] Adjust the catalyst in step (1) of Example 1 to a mixture of CuO@SiO2-Al2O3 and CuO with a mass ratio of 1:1, and keep the others the same as in Example 1 to obtain a pottery jar.

[0109] Example 6

[0110] Adjust the catalyst in step (1) of Example 1 to a mixture of CuO@SiO2-Al2O3 and SiO2 with a mass ratio of 2:1, and keep the others the same as in Example 1 to obtain a pottery jar.

[0111] Example 7

[0112] Adjust the catalyst in step (1) of Example 1 to a mixture of CuO@SiO2-Al2O3 and Al2O3 with a mass ratio of 2:1, and keep the others the same as in Example 1 to obtain a pottery jar.

[0113] Comparative Example 1

[0114] Adjust the catalyst in step (1) of Example 1 to CuO@SiO2-Al2O3, and keep the others the same as in Example 1 to obtain a pottery jar.

[0115] Comparative Example 2

[0116] Adjust the catalyst in step (1) of Example 1 to a mixture of CuO, SiO2, and Al2O3 with a mass ratio of 2:1:1, and keep the others the same as in Example 1 to obtain a pottery jar.

[0117] Comparative Example 3

[0118] Adjust the catalyst in step (1) of Example 1 to pottery powder, and keep the others the same as in Example 1 to obtain a pottery jar.

[0119] Comparative Example 4

[0120] Omit the catalyst in step (1) of Example 1, and keep the others the same as in Example 1 to obtain a pottery jar.

[0121] Comparative Example 5

[0122] Adjust CuO@SiO2-Al2O3 in step (1) of Example 1 to a mixture of CuO, SiO2, and Al2O3 nanomaterials (0.15 mm) with a mass ratio of 1:10:10, and keep the others the same as in Example 1 to obtain a pottery jar.

[0123] Example 8

[0124] A method for enhancing the nutty flavor of Baijiu during the aging process, comprising the following steps:

[0125] Fill the newly distilled Maotai-flavor Baijiu into the pottery jars of the examples and comparative examples, store and age at room temperature (35 °C) for 1 month to obtain Baijiu.

[0126] Perform performance tests on the obtained Baijiu, and the test results are as follows:

[0127] Table 1 Test results of flavor characteristic substances

[0128]

[0129] Table 2 Test of characteristic substances of nutty flavor

[0130]

[0131] Table 3 Sensory test results

[0132]

[0133] Table 4 Test of characteristic substances of nut aroma

[0134]

[0135] Table 5 Sensory test results

[0136]

[0137] Example 9

[0138] A method for enhancing the nut aroma flavor of Baijiu during the aging process, comprising the following steps:

[0139] Put the newly distilled Maotai-flavor Baijiu, Qingxiang-flavor Baijiu, and Nongxiang-flavor Baijiu into the pottery jars prepared in Example 1, store and age at room temperature (35°C) for 1 month to obtain Baijiu.

[0140] Perform performance tests on the obtained Baijiu, and the test results are as follows:

[0141] Table 6 Test of characteristic substances of nut flavor

[0142]

[0143] Note: "-" represents not detected.

[0144] Table 7 Sensory test results

[0145]

[0146] Although the present invention has been disclosed above with preferred embodiments, it is not intended to limit the present invention. Anyone familiar with this technology can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, the protection scope of the present invention should be defined by the claims.

Claims

1. A preparation method of a pottery jar for enhancing the nutty flavor of Baijiu, characterized in that, It includes the following steps: Mix clay and catalyst evenly, add slurry to prepare a mud cake; shape the mud cake to obtain a pottery jar blank; dry the pottery jar blank; then carry out high-temperature firing to obtain a pottery jar that enhances the nutty flavor of Baijiu. Among them, the catalyst is two or more of CuO@SiO2-Al2O3, CuO, SiO2, and Al2O3.

2. The method according to claim 1, wherein The mass ratio of CuO@SiO2-Al2O3, CuO, SiO2, and Al2O3 in the catalyst is 1-3: 0.1-2: 0.1-2: 0.1-2; Or The mass ratio of CuO@SiO2-Al2O3, CuO, and SiO2 in the catalyst is 1-3: 0.1-2: 0.1-2; Or The mass ratio of CuO@SiO2-Al2O3, SiO2, and Al2O3 in the catalyst is 1-3: 0.1-2: 0.1-2; Or The mass ratio of CuO@SiO2-Al2O3, CuO, and Al2O3 in the catalyst is 1-3: 0.1-2: 0.1-2; Or The mass ratio of CuO@SiO2-Al2O3 and CuO is 1-3: 1-3; Or The mass ratio of CuO@SiO2-Al2O3 and SiO2 is 1-3: 1-3; Or The mass ratio of CuO@SiO2-Al2O3 and Al2O3 is 1-3: 1-3.

3. A pottery jar that enhances the nutty flavor of Baijiu prepared by the method according to claim 1 or 2.

4. Application of the pottery jar that enhances the nutty flavor of Baijiu according to claim 3 in the field of Baijiu processing.

5. A method for enhancing the nutty flavor of Chinese liquor during the aging process, characterized in that, It uses the pottery jar that enhances the nutty flavor of Baijiu according to claim 3.

6. The method according to claim 5, wherein The method for enhancing the nutty flavor of Baijiu during the aging process includes the following steps: Fill the newly distilled Baijiu into a pottery jar that enhances the nutty flavor of Baijiu, store it at room temperature until it matures, and obtain Baijiu with a nutty flavor.

7. The method according to claim 5, characterized in that The characteristic substances of the nutty flavor are one or several of phenylacetaldehyde, 2-ethylpyrazine, 2,5-dimethylpyrazine, 2-methylpyrazine, γ-butyrolactone, 2-acetyl-5-methylfuran, 2,3-dimethylpyrazine, 5-methylfurfural, 2,6-dimethylpyrazine, 2-acetylfuran, 2,3,5-trimethylpyrazine, 2,3-dimethyl-5-ethylpyrazine, 2,3,5,6-tetramethylpyrazine, furfural, acetal, and benzaldehyde.

8. The method according to claim 6, characterized in that, The storage and maturation is carried out at 10-40 °C for more than 1 month.

9. Baijiu with a nutty flavor prepared by the method according to any one of claims 5-8.

10. A finished baijiu, characterized in that, It is obtained by blending with the Baijiu with a nutty flavor according to claim 9.

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