Pain Point 1: Strong alcohol taste and obvious off-flavors
Baijiu is spicy and vodka is pungent. Low-alcohol beverages often have a disinfectant-like aftertaste. Bitter and astringent flavors affect the drinking experience, especially deterring young consumers.
Remove impurities and enhance the alcohol flavor. Use components like cinnamaldehyde to neutralize the pungency and mask bitter and off-flavors, highlighting the inherent grain and fruit aromas of the base alcohol, making the taste smoother.
Pain Point 2: Rapid flavor loss during processing and storage
Baijiu loses 15%-20% of its flavor after dilution, pre-mixed cocktails easily change flavor during high-temperature storage, and volatile aromas are lost during distillation, resulting in a taste as bland as water.
Flavor retention during processing. Compatible with distillation, dilution, and other processes. After 121°C sterilization, the aroma retention is ≥90%, and the flavor remains stable without loss for 6 months at room temperature.
Pain Point 3: Monotonous flavors or poor integration, lacking novelty
Traditional Baijiu only has basic alcohol aroma, and pre-mixed cocktails often have a separation of alcohol and fruit flavors, failing to meet the diverse taste demands.
Composite flavor modules. No need for additional raw materials. Directly achieve natural integration of alcohol and fruit, or alcohol and herbs, creating a more complex flavor profile.
Solve the problems of strong alcohol taste, flavor loss during processing, and monotonous flavors, suitable for Baijiu, Beer, Ready-to-Drink Cocktails, and Foreign Spirits.