Intro
Preface
Contents
1 Chinese Liquor and Related Introduction
1.1 Overview of Chinese Liquor
1.1.1 Origin of Chinese Liquor
1.1.2 General Situation of the Chinese Liquor Industry
1.1.3 Chinese Liquor Aging Technology and Existing Problems
1.2 Status of Research on Aging Technology
1.2.1 High Temperature
1.2.2 Light
1.2.3 Microwave
1.2.4 Electric Field
1.2.5 Other Technologies
1.3 Ultra-High-Pressure Treatment
1.3.1 Overview of Ultra-High-Pressure Treatment
1.3.2 Research on UHP in the Field of Wine Aging

2 Introduction to Brown Rice and Related Substances
2.1 Introduction to Brown Rice
2.1.1 Nutritional Value of Brown Rice
2.1.2 Physicochemical Properties of Brown Rice
2.1.3 Problems with Brown Rice
2.1.4 Opportunities and Challenges in the Development of Brown Rice Industry
2.2 Application of UHP Technology in Agricultural Products
2.2.1 Introduction to UHP Technology
2.2.2 Application of UHP in Processed Food Crops
2.3 UHP Technology for Brown Rice Modification
2.3.1 Quality
2.3.2 Physicochemical Properties
2.4 Other Modification Techniques for Brown Rice

2.4.1 Milling
2.4.2 Germination and Pregelatinization
2.4.3 Freeze-Thaw Treatment
3 Fast-Growing Forest and Related Introduction
3.1 Fast-Growing Forest
3.1.1 Introduction to Fast-Growing Forest
3.1.2 The Main Challenges of Fast-Growing Forest Development
3.2 Research Progress in Wood Modification Technology
3.2.1 Transverse Densification Modification Technology
3.2.2 Impregnation Modification Technology
3.2.3 Heat Treatment Modification Technology
3.2.4 Composite Modification Technologies
3.3 UHP Modification of Wood
3.3.1 Densification Modification of Wood

3.3.2 Impregnation Modification of Wood
4 Effect of UHP Processing on the Main Volatile Components and Aging Characteristics of Chinese Liquor
4.1 Introduction
4.1.1 Chinese Liquor
4.1.2 Processing Technology
4.1.3 Liquor Age Prediction
4.2 Changes in the Main Volatile Compounds of Chinese Liquor
4.2.1 Chinese Liquor Samples and Chemicals
4.2.2 Identification and Quantification Analysis
4.2.3 Changes in Main Volatile Compounds During Natural Aging
4.2.4 Impact of Ultra-High-Pressure Treatments on Main Volatile Compounds

4.2.5 Impact of Storage on Main Volatile Compounds
4.2.6 Principal Component Analysis Based on Seven Groups
4.3 Effect of the Ultra-High-Pressure Treatment on the Aging Characteristics of Chinese Liquor
4.3.1 Wine Samples and UHP Treatments
4.3.2 Electronic Nose Analysis
4.3.3 Chemical Analysis
4.3.4 Gas Chromatography Analysis
4.3.5 Sensory Analysis
4.4 Quality Assessment of Chinese Liquor with Different Ages and Prediction Analysis
4.4.1 Liquor Samples and Chemicals
4.4.2 Volatile Compounds
4.4.3 Electronic Nose Analysis
4.4.4 Prediction of Liquor Age