The brewing process and microbial diversity of strong flavour Chinese spirits: a review

Xu, Youqiang; Sun, Baoguo; Fan, Guangsen; Chen, Teng; Xiong, Ke; Yu, Zhu; Li, Jinxin

doi:10.1002/jib.404

Cited by 132 publications

(87 citation statements)

References 28 publications

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“…Analysis showed that acidity significantly correlates with ethyl acetate and benzaldehyde. Acidity was one of the key factors that influences Maotai flavour liquor quality, owing to its impact on resticting microbial growth and metabolic activities in zaopei . Furthermore, correlation analysis indicated that the FAN had a close relationship with ethyl lactate.…”

Section: Resultsmentioning

confidence: 98%

Characterisation of volatile compounds in Maotai flavour liquor during fermentation and distillation

Cai

Shen²,

Zhong

et al. 2019

J. Inst. Brew.

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Volatile constituents in raw liquor and zaopei during fermentation and distillation were investigated by gas chromatography. Zaopei (steamed grains mixed with Daqu [FG1], stacking fermented grains [FG2], anaerobic fermented grains [FG3] and steamed grains [FG4]) presented changes in physicochemical properties. In all, 72 volatile compounds were identified in zaopei and raw liquor with similarity across 12 zaopei preparations. Principal component analysis and partial least squares discriminant analysis differentiated FG3 from other samples based on content of aroma compounds. FG3 had the highest level of aroma compounds, which increased from the fourth to sixth batches, and was characterised by the presence of 1, 2-propanediol, acetic acid and linoleic acid, while the others were portrayed by phenylpropionate, ethyl laurate and 4-ethyl guaiacol. The volatile compounds of raw liquor were dominated by ethyl acetate and ethyl lactate. Correlation analysis illustrated a lack of correlation of volatile compound content between the raw liquors and the zaopei distillation variants.

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Section: Resultsmentioning

confidence: 98%

Characterisation of volatile compounds in Maotai flavour liquor during fermentation and distillation

Cai

Shen²,

Zhong

et al. 2019

J. Inst. Brew.

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show abstract

“…Sorghum or a mixture of corn, rice, glutinous rice, and wheat are mostly used as raw materials for SFB production, and daqu is used as the saccharifying and fermentative agent. Fermentation is carried out in a mud pit (Xu et al, ; Zou, Zhao, & Luo, ). As a result, SFB is rich in volatile compounds, including esters, acids, alcohols, aldehydes, ketones, pyrazines, furans, phenols, aromatics, and sulfides (Liu & Sun, ; Wang, Fan, & Xu, ).…”

Section: Introductionmentioning

confidence: 99%

Effects of metals released in strong‐flavor baijiu on the evolution of aroma compounds during storage

Huang

Zeng

Liu³

et al. 2020

Food Science & Nutrition

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Storage is essential in improving the quality of strong-flavor baijiu (SFB). Here, we investigated the release behaviors of metals from containers into SFB and their effects on the evolution of aroma compounds during storage. Twenty-six metals were identified in SFB samples. The concentrations of Na, K, Ca, Mg, Al, and Fe obviously increased after storing in pottery jar, whereas those of Fe and Cu greatly increased after storing in stainless-steel vessel. The volatility of most esters, alcohols, ketone, furan, and aldehyde decreased, whereas that of most acids increased after adding the metal ions into fresh SFB. The fluorescence intensity of SFB decreased with increased aging time in pottery jar, whereas the fluorescence intensity of acids was quenched with adding Fe 3+ and Cu 2+ . All these results suggested that some metals released from containers had binding affinities with acids, thereby reducing SFB organoleptic stimulation by forming metal-aroma compound complexes during storage. K E Y W O R D S aroma compounds, metals, storage, strong-flavor baijiu | 1905 HUANG et Al.affect the taste and smell of baijiu. Xiong, Xiang, and Zhao (2013) reported that Ca, Fe, Mg, and Cu released from pottery jar into baijiu improved the soft mellow and harmonious mouthfeel. However, the relationship between metals and flavor compounds of SFB, which is closely related to SFB quality, remains unclear because the flavor compounds are too complex. Metals play an important role in modulating sensory attributes S U PP O RTI N G I N FO R M ATI O NAdditional supporting information may be found online in the Supporting Information section. Effects of metals released in strong-flavor baijiu on the evolution of aroma compounds during storage. Food Sci

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“…The types of traditional Chinese liquor and their flavour relationships . [Colour figure can be viewed at wileyonlinelibrary.com]…”

Section: Introductionmentioning

confidence: 99%

Yeasts and their importance to the flavour of traditional Chinese liquor: a review

Wang¹,

Chen²,

Yang³

et al. 2019

J. Inst. Brew.

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As one of the three major distilled spirits in the world, traditional Chinese liquor has a distinctive aroma and taste. The brewing process typically involves two stages: the Daqu-making process and the liquor-making process. Further, it commonly adopts solid state fermentation in an open environment, which involves diverse microorganisms such as bacteria and fungi. Yeasts, as an integral brewing microorganism, are not only a dominant force in the fermentation process but also play a key role in the quality and character of different flavour liquors. Studies on yeasts associated with Chinese liquor have rarely compared them with those associated with other alcoholic beverages (wine, sake, etc.), especially in the microbiomerelated flavour of the alcoholic beverage. Here, we review the Chinese liquor brewing process, the yeast community in the brewing process, the yeast derived flavour compounds, the interaction between yeasts and other microorganisms and gene level modifications.

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The brewing process and microbial diversity of strong flavour Chinese spirits: a review

Cited by 132 publications

References 28 publications

Characterisation of volatile compounds in Maotai flavour liquor during fermentation and distillation

Characterisation of volatile compounds in Maotai flavour liquor during fermentation and distillation

Effects of metals released in strong‐flavor baijiu on the evolution of aroma compounds during storage

Yeasts and their importance to the flavour of traditional Chinese liquor: a review

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