Detection of strong sauce and flavor Baijiu/food (liquor)

Concurrent flavor Baijiu, as its name implies, is "Baijiu with two or more flavor types". Generally speaking, we often refer to Baijiu with thick sauce and flavor. In the national standard GB/T15109-2021, Baijiu with thick sauce and flavor is defined as a Baijiu with strong flavor and soy sauce flavor, which is made by solid fermentation (or type specific solid fermentation), solid distillation, aging, blending, and does not directly or indirectly add edible liquor essence and color, flavor and flavor substances produced by non self fermentation, using one or more koji as saccharifying starter. Concurrent flavor Baijiu is mainly produced in Hubei, Anhui and Heilongjiang provinces. It combines Maotai technology, Luzhou liquor technology, and some regional characteristics, making it have both Maotai flavor and Sichuan liquor's luzhou flavor. Concurrent flavor Baijiu can also be divided into two main types, Baijiu with sauce greater than strong (represented by Baiyunbian) and Baijiu with sauce greater than strong (represented by Yuquan). "The characteristics of the part-time flavor Baijiu (sauce is more than strong) Baiyunbian liquor is a full-bodied genre of the part-time flavor Baijiu, which mainly consists of sauce

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