Effects of storage time on flavor characteristics of bran-free fermented Baijiu by using electronic sensory, descriptive sensory analysis, GC × GC-MS, and ICP-MS.

During the process of cellaring, there was a decreasing trend observed in the concentration of acids ( Fig. 2 A and B).

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The cumulative concentration of metals exhibits an increasing trend over the storage period.

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These findings can provide a theoretical foundation for enhancing the quality of BFB and are highly significant for promoting its development.

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