Study on the Influence of Sorghum Waxy Characteristics on the Fermentation and Flavor of Sauce-Aroma Baijiu

文献类型： 外文期刊

第一作者： Ren, Qingfan

作者： Ren, Qingfan;Jiang, Feng;Zhang, Qiaoling;Wang, Li;Li, Lei;Yang, Fan;Ren, Qingfan;Jiang, Feng;Zhang, Qiaoling;Wang, Li;Li, Lei;Yang, Fan;Zhou, Zhengfu;Zhao, Zhenyu

作者机构：

关键词： Microbial communities; raw materials; starch crops

期刊名称：JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS （ 影响因子：1.8； 五年影响因子：2.1 ）

ISSN： 0361-0470

年卷期： 2025 年

页码：

收录情况： SCI

摘要： The fermentation of Sauce-Aroma Baijiu is a solid-state fermentation process with sorghum as the main raw material. The differences in physicochemical properties and microbial dynamics between waxy and non-waxy sorghums during the fermentation, as well as their effects on flavor compounds in Sauce-Aroma Baijiu, remain unknown. To investigate the impact of waxy characteristics of sorghum on the fermentation and flavor of Sauce-Aroma Baijiu, this study analyzed the starch structure and properties of pure waxy and non-waxy sorghums, and conducted liquor production experiments. High-throughput sequencing, flavor component analysis and sensory evaluation were comprehensively employed to study the differences in starch characteristics between pure waxy sorghums W1, W2 and pure non-waxy sorghums N1, N2, as well as their differences in physicochemical properties, microbial community evolution during fermentation. Compared with non-waxy sorghums, waxy sorghums showed higher amylopectin, water absorption, crystallinity and gelatinization enthalpy, which enabled slower starch release for multi-round fermentation. In terms of fermentation performance, the microbial community of waxy sorghums differ significantly from that of non-waxy sorghums, and the flavor profile was more closely resembles conventional base liquor, with flavor similarity exceeded 80%, while the base liquor yield was approximately 20% higher than non-waxy sorghums. This study provides a theoretical basis for selecting sorghum varieties for Sauce-Aroma Baijiu production, contributing to improve the quality of Chinese liquor.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序