Unraveling the Water Source and Formation Process of <em>Huangshui</em> in Solid-State Fermentation

Опубликована: Май 9, 2024

Strong-aroma Baijiu is a traditional Chinese spirit distilled from grains that undergo solid-state fermentation. At the end of each fermentation cycle, significant quantity Huangshui accumulates at bottom pit, constituting one primary by-products in brewing process strong-flavor liquor. In this report, chemical component analysis obtained liquor factory revealed diverse array organic acids, alcohols, esters, starch, reducing sugars, amino and other compounds present Huangshui. Additionally, two specialized models were developed to investigate formation Our findings demonstrate positive correlation between yield initial moisture content fermented grains. It concluded percolate produced during liquor, with its water originating

Язык: Английский

Effect of Enhanced Fermentation of <em>Wickerhamomyces fuqu</em> on the Flavor Substances of Xiaoqu Baijiu

Опубликована: Авг. 8, 2024

In order to explore the effect of Wickerhamomyces on production flavor compounds in Xiaoqu Baijiu, this study examined correlation between fungal communities and ester compounds. It was hypothesized that contributes aroma Xiaoqu. Enhanced fermentation methods were used validate role Baijiu brewing. Compared traditional Xiaoqu, enhanced significantly increased acidity fermented grains starch utilization rate (P&lt;0.05). The analyzed by high-throughput sequencing technology. dominant fungi both control test groups Saccharomyces, Cyberlindnera, Rhizopus, Meyerozyma, with replacing Saccharomymycopsis group. Flavor experiments analyzed, revealing ethyl acetate content 949.94 mg/L group, while isoamyl alcohol decreased 23.62 isobutanol 34.81 mg/L. Functional prediction analysis using PICRUSt2 confirmed a higher relative abundance enzymes involved metabolism lower These findings demonstrate enhances reduces alcohols during brewing, offering theoretical foundation for enhancing quality Baijiu.

Язык: Английский