Driven by health consciousness and shifting consumer preferences, the baijiu market is undergoing a significant trend toward alcohol reduction. However, producing high-quality low-alcohol baijiu (typically <40% vol) presents considerable technical challenges. Key among these are the inevitable turbidity caused by the precipitation of higher fatty acid esters upon dilution, and the fundamental flavor instability characterized by an "increase in acids and decrease in esters" due to ester hydrolysis. This review systematically summarizes the core technical bottlenecks and emerging strategies in this field. It provides a comprehensive analysis of clarification technologies—comparing freeze filtration, adsorption, and membrane separation—and discusses stabilization approaches, including process control, skillful blending, and novel non-conventional techniques. By offering a holistic perspective on balancing visual clarity with flavor integrity and ensuring long-term stability, this review aims to inform and guide the future development of the low-alcohol baijiu industry. • Reviews trade-off between visual clarity and flavor integrity in low-alcohol baijiu. • Compares freeze filtration, adsorption, and membrane separation for clarification efficiency. • Proposes integrated strategies: process control, precision blending, and emerging technologies. • Highlights membrane separation's advantage in selectively retaining key flavor compounds. • Outlines future R&D: tech integration, intelligent brewing, and source-dynamic design.
Xu et al. (Sun,) studied this question.