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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

作者： Ren, Qingfan 1 ; Jiang, Feng 1 ; Zhang, Qiaoling 1 ; Wang, Li 1 ; Zhou, Zhengfu 3 ; Zhao, Zhenyu 4 ; Li, Lei 1 ; Yang, Fan 1 ;

作者机构： 1.Kweichow Moutai Co Ltd, Zunyi, Peoples R China

2.Observat & Res Stn Guizhou Prov, Watershed Ecosyst, Zunyi, Peoples R China

3.Henan Acad Agr Sci, Henan Inst Crop Mol Breeding, Zhengzhou, Peoples R China

4.Hongyingzi Agr Sci & Technol Dev Co LTD, Kweichow Moutai Distillery Grp, Zunyi, Peoples R China

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.

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