Pomegranate Peel as a Sustainable Additive for Baijiu Fermentation: Physicochemical and Flavor Analysis with Process Optimization DOI Creative Commons

Longwen Wang,

Guo-Lei Zhu, Na Li

et al.

Molecules, Journal Year: 2025, Volume and Issue: 30(8), P. 1800 - 1800

Published: April 17, 2025

Rice hulls, a traditional ingredient in Chinese light-flavor Baijiu, contribute to bran and furfural flavors but may adversely affect the aroma taste. This study explores fresh pomegranate peel as sustainable alternative rice hulls Baijiu fermentation. The flavor profiles jiupei were interpreted by employing head-space solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS), while their physicochemical characteristics systematically assessed. Statistical evaluations, such correlation analysis cluster analysis, conducted interpret data. results showed that compared hull, reduced content 90%, increased alcohol distillation rate (alcohol rate: this refers weight percentage of 50% volume (ABV) produced from unit amount raw material under standard atmospheric pressure at 20 °C (also known yield)) 30%, enhanced antioxidant capacity 24.38%, improved starch efficiency 3%. Notably, complied premium standards specified National Standard for Baijiu. Additionally, experimental conditions study, optimal yield (optimal yield: maximum achievable production defined constraints (e.g., energy input, time, cost)) (48% ± 3.41%) correlated particle size. research highlights viability using environmentally friendly adjunct fermentation offering valuable perspectives exploring brewing ingredients.

Language: Английский

Pomegranate Peel as a Sustainable Additive for Baijiu Fermentation: Physicochemical and Flavor Analysis with Process Optimization DOI Creative Commons

Longwen Wang,

Guo-Lei Zhu, Na Li

et al.

Molecules, Journal Year: 2025, Volume and Issue: 30(8), P. 1800 - 1800

Published: April 17, 2025

Rice hulls, a traditional ingredient in Chinese light-flavor Baijiu, contribute to bran and furfural flavors but may adversely affect the aroma taste. This study explores fresh pomegranate peel as sustainable alternative rice hulls Baijiu fermentation. The flavor profiles jiupei were interpreted by employing head-space solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS), while their physicochemical characteristics systematically assessed. Statistical evaluations, such correlation analysis cluster analysis, conducted interpret data. results showed that compared hull, reduced content 90%, increased alcohol distillation rate (alcohol rate: this refers weight percentage of 50% volume (ABV) produced from unit amount raw material under standard atmospheric pressure at 20 °C (also known yield)) 30%, enhanced antioxidant capacity 24.38%, improved starch efficiency 3%. Notably, complied premium standards specified National Standard for Baijiu. Additionally, experimental conditions study, optimal yield (optimal yield: maximum achievable production defined constraints (e.g., energy input, time, cost)) (48% ± 3.41%) correlated particle size. research highlights viability using environmentally friendly adjunct fermentation offering valuable perspectives exploring brewing ingredients.

Language: Английский

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