Quality assessment of Chinese liquor with different ages and prediction analysis based on gas chromatography and electronic nose

Xu, Min; Zhu, Saichang; Yu, Yong

doi:10.1038/s41598-017-06958-7

Cited by 17 publications

(12 citation statements)

References 27 publications

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“…Flavour, as an important quality characteristic of Baijiu , has been widely investigated 18 , 19 . To illustrate the contribution of microorganisms to flavour, bacterial and fungal diversities in Daqu and light-flavour Baijiu fermentation processes were primarily detected both by culture-dependent and culture-independent methods 20 , 21 .…”

Section: Discussionmentioning

confidence: 99%

Effect of the environment microbiota on the flavour of light-flavour Baijiu during spontaneous fermentation

Pang

Han

Huang

et al. 2018

Sci Rep

122

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Light-flavour Baijiu is a type of Chinese liquor with a pure and mild flavour produced by traditional spontaneous solid-state fermentation. The flavour of this liquor has been found to vary in the different periods of annual production. To explore the factors affecting flavour, the microbiota of the surrounding environment, starter and fermentation process in different periods were investigated. Results showed that the ester content and acidity of light-flavour Baijiu were significantly lower when annual production was resumed after a summer break. HCA plot of volatile flavour profile and bacterial PCoA results indicated that the differences occurred at later stages, mainly due to different structures of Lactobacillus. Correlation analysis by O2PLS indicated that Lactobacillus positively correlated with esters. Species-level analysis showed that the lack of L. acetotolerans on the surface of the jar might cause a lag in fermentation and lower ester content. Thereafter, L. acetotolerans was revived during fermentation and enriched on the surface of the jar, which promoted ester formation. As important sources of L. acetotolerans, the air and fermentation jars played a critical role during fermentation. Therefore, this systematic study on environmental microbial ecology is valuable for quality control and to explore environmental microbiota functions during spontaneous fermentation.

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Section: Discussionmentioning

confidence: 99%

Effect of the environment microbiota on the flavour of light-flavour Baijiu during spontaneous fermentation

Pang

Han

Huang

et al. 2018

Sci Rep

122

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“…This is reasonable because the spontaneous chemical oxidation of alcohols to aldehydes or carboxylic acids by dissolved O 2 is a very slow process. 25 , 26 Kilmartin et al have reported that the polyphenols in wine are the redox-active compounds that are easily oxidized at metal or carbon electrodes. 27 However, in the case of Baijiu, it has been reported that the alcohols in Baijiu can be oxidized by the oxygen.…”

Section: Results and Discussionmentioning

confidence: 99%

“…27 However, in the case of Baijiu, it has been reported that the alcohols in Baijiu can be oxidized by the oxygen. 25 , 26 Thus, we next consider the influence of electrochemical oxidation on the alcohols in Baijiu.…”

Section: Results and Discussionmentioning

confidence: 99%

Influence of Electrochemical Oxidation on the Maturation Process of the Distilled Spirit

Xiong

Zhao

et al. 2020

ACS Omega

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Optimizing the aging process is urgently required in the distilled spirit industry because of the time-consuming and expensive procedure of natural aging. Herein, the componential changes of the liquor sample are confirmed by the component analysis (e.g., gas chromatograph), and the effect of electrochemical oxidization treatment on the overall properties of typical Chinese liquor (Baijiu) is investigated. The key finding is that high oxidative potential can be used to catalyze the oxidation of alcohols, and the reaction rate is dramatically faster than that in the process of natural aging. The present study reveals the influence of electrochemical oxidation on the contents of compounds (particularly, the alcohols) in Baijiu and offers a perspective into the utilization of electrochemical oxidization treatment as an alternative strategy for artificial maturation of Baijiu.

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“…Rhizopus oryzae has high amylase production capacity, which can degrade starch in sorghum, and is widely used in koji and Baijiu brewing [34]. It affects Baijiu avour by produce glycerol, lactic acid, enzymes and volatile compounds, such as ethanol, 2-methyl-1-butanol, and 3-methyl-1-butanol [35]. Aspergillus produce a wide spectrum of proteolytic and other lytic enzymes, playing an important role in sacchari cation of starch and protein hydrolysis in sorghum [36].…”

Section: Discussionmentioning

confidence: 99%

Analysis of Microbial Diversity and Variation Law During Xiaoqu Baijiu Fermentation using High-throughput Sequencing Technology

Wang¹,

Xiang²,

Wu³

et al. 2021

Preprint

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In this study, high-throughput sequencing (HTS) was used to compare and analyze the microbial diversity and variation law during the brewing process of xiaoqu Baijiu. The results showed that 34 phyla, 378 genera of bacteria and 4 phyla, 32 genera of fungi were detected. At the phylum level, Firmicutes, Proteobacteria, Bacteroidetes, Ascomycota and Bacteroidetes were the dominant groups. During the brewing process of xiaoqu Baijiu, the dominant bacteria were Weissella and unidentified Rickettsiales 2 days before brewing and Lactobacillus 3 days after brewing until the end of brewing. The dominant fungi were Rhizopus, Saccharomyces and Issatchenkia. The relative abundance of Rhizopus decreased with the extension of brewing time, while the relative abundance of Saccharomyces increased and became the dominant bacteria after the second day of brewing. This study revealed the diversity and variation of microbial community in the brewing process of xiaoqu Baijiu, and provide theoretical support and lay the foundation for future study on the contribution of microbial metabolism during brewing of xiaoqu Baijiu, thereby promote the development of xiaoqu baijiu industry.

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Quality assessment of Chinese liquor with different ages and prediction analysis based on gas chromatography and electronic nose

Cited by 17 publications

References 27 publications

Effect of the environment microbiota on the flavour of light-flavour Baijiu during spontaneous fermentation

Effect of the environment microbiota on the flavour of light-flavour Baijiu during spontaneous fermentation

Influence of Electrochemical Oxidation on the Maturation Process of the Distilled Spirit

Analysis of Microbial Diversity and Variation Law During Xiaoqu Baijiu Fermentation using High-throughput Sequencing Technology

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