@article{PENG2025, 
author = {Dejun PENG and Ziyuan DING and Junyong LONG and Xiaoyuan CHEN and Xiaowei ZHENG and Qingguo ZHANG and Chengzhi XIAO and Peitong LIU and Lichuan DENG},
title = {Research progress on the source, removal methods of geosmin and control measures of earthy-muddy taste in Baijiu},
year = {2025},
journal = {China Brewing},
volume = {44},
number = {9},
pages = {22-26},
keywords = {geosmin, sources, avoidance methods, earthy-muddy odour, removal methods},
url = {https://www.sciopen.com/article/10.11882/j.issn.0254-5071.2025.09.004},
doi = {10.11882/j.issn.0254-5071.2025.09.004},
abstract = {Baijiu is a traditional Chinese fermented and distilled spirit, typically produced within a complex brewing system where its flavor and style are influenced by various factors. The formation of its flavor style is affected by many factors. Changes in brewing materials, environment or improper operation have a great impact on the quality of Baijiu. There are many common off-flavors in the base liquor of Chinese Baijiu, among which the earthy muddy flavor is widely existed and had the most serious impact on the aroma and taste of Baijiu. The main substance causing the earthy muddy flavor in Baijiu is geosmin. The research progress on the source avoid methods of geosmin in Baijiu, and methods for its removal were mainly reviewed, aiming to provide a basis for the stability and improvement of the Baijiu quality.}
}