Changes in Polyphenols and Antioxidant Activity in Fermentation Substrate during Maotai-Flavored Liquor Processing

[ 24 ] reported that during the fermentation of Luzhou-flavored liquor, the content of ferulic acid in the samples of fermented grains showed a trend of first decreasing and then increasing with the extension of fermentation time, which was consistent with the results of the present study.

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Among them, the content of taxifolin showed a decreasing trend (from 44.840 to 28.685 mg/100 g), and the content of celery also showed a decreasing trend in the three stages (from 4.135 to 0.044 mg/100 g).

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