Investigation on fresh bamboo replacing rice husks for brewing light‐aroma Baijiu

Abstract

Husks are the main source of bran and furfural flavor in traditional Chinese light-aroma Baijiu, but they negatively affect its smell and taste. Here, bran husks were replaced with fresh bamboo to brew light-aroma Baijiu. Flavor components in Jiupei and Baijiu were detected through headspace solid-phase microextraction with gas chromatography-mass spectrometry, and physicochemical properties were assessed; flavor results were obtained from correlation, principal component, and cluster analyses. Starch and reducing sugar content in Jiupei negatively correlated with moisture, alcohol content, and acidity. Fresh bamboo reduced furfural from bran husks in Jiupei by 88.5% and increased alcohol distillation by 51%; it also improved starch efficiency (5%). Surprisingly, isovanillin was found to be present in Baijiu. Total Baijiu yield (57% ± 2.01%) was attained when crushed bamboo size was 1.5 cm × 0.3 cm × 0.3 cm. This study supports the use of fresh bamboo (an eco-friendly alternative for husks) in brewing light-aroma Baijiu. K E Y W O R D Sfermentation, fresh bamboo, husks, isovanillin, light-aroma Baijiu Practical Application: The use of fresh bamboo as a replacement for rice husks in brewing light-aroma Baijiu was investigated. It attenuated the chaff taste in light-aroma Baijiu and increased the liquor yield. Surprisingly, isovanillin was also present in the base Baijiu, and it added to the fragrance. This study not only supports the use of bamboo as an auxiliary material for brewing light-aroma Baijiu but also provides a reference for brewing light-aroma Baijiu with alternative auxiliary materials.

Multi-Omics Analysis of the Co-Regulation of Wood Alcohol Accumulation in Baijiu Fermentation

“…As the major component of fermented grains, the chemical components in of sorghum have an impact on the flavor and quality of Baijiu [37,38], and chaff as an adjunct has an impact on the formation of the furfural flavor of Baijiu [39]. In this study, we noticed that there was a correlation between pectin degradation and methanol production in sorghum and chaff.…”