Applications and prospects of the automation of compound flavor baijiu production by solid-state fermentation

Abstract

Baijiu, the national liquor of China, is produced using traditional solid-state fermentation (SSF). SSF automation during compound flavor baijiu (CFB) production can considerably reduce labor intensity and required manpower, improve the working environment, decrease costs, and increase efficiency. The approaches for SSF automation in CFB production can provide a reference for the automation of SSF in other industries. Therefore, this review compares the traditional and automated processes for jiuqu starter production, SSF, and solid-state distillation during baijiu brewing. Furthermore, specific applications of automation technology and equipment are summarized for each process. The problems and challenges associated with the automation of the process are then detailed and future development directions are proposed. Thus, this review provides an overall introduction to and insight into the developments and challenges in the automation of the CFB brewing process, helping to promote automation in the brewing of other baijiu flavor classes and SSF products.

Comparison of the Correlations of Microbial Community and Volatile Compounds between Pit-Mud and Fermented Grains of Compound-Flavor Baijiu

“…Conversely, Bacillus generates metabolites such as pyrazines, acids, and methyl esters, constituting integral flavor components [28]. Therefore, the quality of baijiu distilled from CB was better than that of baijiu distilled from CA and CM [5]. As a major phylum, Ascomycota plays an important role in brewing different aroma styles of baijiu, such as Luzhou-flavored and soy sauce-flavored baijiu [28].…”

“…This study introduces CFB fermentation techniques that harmoniously amalgamate the craftsmanship of sauce-flavored baijiu, strong-flavored baijiu, and sesame-flavored baijiu. The amalgamated process undergoes solid-state fermentation over a span of approximately 60-80 days, and the fermentation vessel under scrutiny, its construction features a pit wall hewn from slate, with the bottom fashioned from pit mud (PM) [5]. The course of fermentation is a harmonious symphony wherein grains, microorganisms, metabolites, and enzymes converge, instigating an array of biochemical reactions that intricately influence the character and flavor profile of Baijiu [4,6].…”

Revelation for the Influence Mechanism of Long-Chain Fatty Acid Ethyl Esters on the Baijiu Quality by Multicomponent Chemometrics Combined with Modern Flavor Sensomics

“…Of note, the flavor of raw Baijiu that has just been steamed is spicy and stimulating. It requires a process of aging to turn the raw Baijiu with an unsatisfactory taste into a mellow and soft Baijiu [ 23 , 24 , 25 , 26 ]. The aging process is carried out during the storage of Baijiu.…”

Insights into the influence of physicochemical parameters on the microbial community and volatile compounds during the ultra-long fermentation of compound-flavor Baijiu

“…Compound-flavor Baijiu (CFB) is derived from two or more of the four main flavor styles ( Xiao et al, 2016 ; Cheng et al, 2022 ). The fermentation time of CFB is approximately 60–80 d ( Cheng et al, 2022 ), and the normal fermentation time is 60 days.…”

“…Compound-flavor Baijiu (CFB) is derived from two or more of the four main flavor styles ( Xiao et al, 2016 ; Cheng et al, 2022 ). The fermentation time of CFB is approximately 60–80 d ( Cheng et al, 2022 ), and the normal fermentation time is 60 days. Owing to the influence of climatic factors, brewing workshops usually stop production in summer in central and southern China, leading to an ultra-long fermentation time for grains, with fermentation of approximately 180 d. Several studies have investigated physicochemical parameters, microbial communities, and aroma components during the brewing process of FG ( Wang et al, 2018 , 2021 ; Zhang et al, 2007 , 2021 ).…”