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Excessive amount of higher alcohols in alcoholic beverages causes unwell and side-effect for consumers although adequate consumption offers joy and pleasure. Therefore, reducing higher alcohols in alcoholic beverages is necessary. We used nitrogen compensation to reduce higher alcohols with Chinese rice wine as an experimental model. Higher alcohols including isobutyl alcohols, isoamyl alcohols, and β-phenethyl alcohols were significantly decreased by 19.27, 23.03 and 19.43%, respectively, when 200 mg/L (NH4)2HPO4, 5% (w/v) yeast, and 11
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