Correction to "Influence of Electrochemical Oxidation on the Maturation Process of the Distilled Spirit".

[This corrects the article DOI: 10.1021/acsomega.0c02090.

Mechanisms of the regulation of ester balance between oxidation and esterification in aged Baijiu.

The influence of oxidation and esterification on the ester balance of aged Baijiu and methodology for the rational design of liquor flavors to optimize the practice of Baijiu production are not completely understood. We investigated the influence of ester balance on the flavor compounds of aged Baijiu by conducting constituent analysis of Baijiu from different aging times (0, 1, 2, 3, 4, 5, and 10 years). The changes of the main flavor compounds in the aging process were determined, and the correlations among different chemical reactions, such as oxidation, hydrolysis, and esterification, were systematically expounded.

Influence of Electrochemical Oxidation on the Maturation Process of the Distilled Spirit.

Optimizing the aging process is urgently required in the distilled spirit industry because of the time-consuming and expensive procedure of natural aging. Herein, the componential changes of the liquor sample are confirmed by the component analysis (e.g.