Effects of different distillation patterns on main compounds of Chinese<i>Luzhou</i>-flavour raw liquors

Ding, Xiaofei; Huang, Jun; Wu, Chongde; Zhou, Rongqing

doi:10.1002/jib.422

Cited by 14 publications

(3 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…60,000, 50, and 1,600 μg/L, respectively (9). Similar results were obtained by others, with the heads and tails fractions containing significantly higher EC concentrations than those in the hearts (12,49). Increases in distillation time have been recommended to increase the efficiency of EC removal from distilled spirits by this fractionation process (127).…”

Section: Current Practices For Mitigation Of Ec In Foods and Beveragessupporting

confidence: 61%

Occurrence of Ethyl Carbamate in Foods and Beverages: Review of the Formation Mechanisms, Advances in Analytical Methods, and Mitigation Strategies

Abt

Incorvati

Robin

et al. 2021

Journal of Food Protection

View full text Add to dashboard Cite

Ethyl carbamate (EC) is a process contaminant that can be formed as a byproduct during fermentation and processing of foods and beverages. Elevated EC levels are primarily associated with distilled spirits, but this compound has also been found at lower levels in foods and beverages, including breads, soy sauce, and wine. Evidence from animal studies suggests that EC is a probable human carcinogen. Consequently, several governmental institutions have established allowable limits for EC in the food supply. This review will discuss EC formation mechanisms, occurrence of EC in the food supply, and EC dietary exposure assessments. Analytical methods currently used to detect EC, and advances in experimental technologies, such as nanosensors and surface-enhanced Raman spectroscopy (SERS) will also be discussed. Finally, application of mitigation methods to maintain levels of EC under allowable limits will be covered, including distillation practices, enzymatic treatments, and genetic engineering of yeast. Ongoing research in this field is needed to refine mitigation strategies and develop methods to rapidly detect EC in the food supply.

show abstract

Section: Current Practices For Mitigation Of Ec In Foods and Beveragessupporting

confidence: 61%

Occurrence of Ethyl Carbamate in Foods and Beverages: Review of the Formation Mechanisms, Advances in Analytical Methods, and Mitigation Strategies

Abt

Incorvati

Robin

et al. 2021

Journal of Food Protection

View full text Add to dashboard Cite

show abstract

“…About 500 mL was collected, pooled together, and immediately poured into glass bottles, then sealed and stored at 4°C until analysis. Extraction and determination of volatile compounds of the six liquor samples were done by headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) according to the method described previously (Ding et al, 2017). Analysis of volatile compounds were conducted in triplicate and the results were expressed as mean ± standard deviation.…”

Section: Methodsmentioning

confidence: 99%

Effect of Fortified Daqu on the Microbial Community and Flavor in Chinese Strong-Flavor Liquor Brewing Process

et al. 2019

Self Cite

View full text Add to dashboard Cite

Daqu, an important fermentation starter for the production of Chinese liquor, as used in the current study included traditional Daqu and fortified Daqu inoculated with Bacillus velezensis and Bacillus subtilis. To evaluate the effect of fortified Daqu on strong-flavor liquor production, the differences of microbial communities among three inoculation patterns of fermented grains (FG) were analyzed by the Illumina MiSeq platform. A higher relative abundance of dominant genera including Bacillus, Lactococcus, Aspergillus, and Candida, and lower relative abundance of Lactobacillus, were observed in FG50, in which mixed Daqu (traditional: fortified Daqu = 1: 1, w/w, 50% fortified Daqu) was used as the starter. Then, volatile compounds of their distillations were also examined by HS-SPME-GC-MS. The results showed that the contents of skeleton flavor components, mainly including important esters and aromatic compounds, were higher in the corresponding liquor L50, which distillated from FG50. Moreover, most esters mainly positively correlated with Lactobacillus and Candida in the bottom layer of FG fermented with 50% fortified Daqu (FG50-B). Aromatic compounds were strongly positively correlated with Bacillus and Aspergillus in the middle layer of FG with 50% fortified Daqu used (FG50-M). In particular, hexyl hexanoate showed a positive correlation with higher abundances of Ruminococcus in the FG with addition of 100% fortified Daqu (FG100). This study observed microbial compositions in the FG with fortified Daqu addition, and it further revealed the correlations between pivotal microbes and main flavor compounds. These results may help to develop effective strategies to regulate microbes for the brewing process and further improve the flavors of Chinese liquor.

show abstract

“…The Chinese liquor distillation process is running under rather primitive solidstate condition that is believed to have unique impact on the liquor flavor (Ding, Huang, Wu, & Zhou, 2017;. Any attempt to analyze, evaluate and improve this process should be a useful integrating part to optimize the whole production system.…”

Section: Design Of the Whole Systemmentioning

confidence: 99%

Solid-state fermentation for Chinese liquor production

Jin

View full text Add to dashboard Cite

Chinese liquor, a very popular fermented alcoholic beverage with thousands of years' history in China, though its flavor formation and microbial process have only been partly explored, is facing the industrial challenge of modernization and standardization for food quality and safety as well as sustainability. Meanwhile, the hidden knowledge behind the complicated and somehow empirical solid-state fermentation process of Chinese liquor can enrich the food sector to improve our quality of life and benefit other industrial sectors in the modern biomass-based technology, economy and society. This review reveals the traditional fermentation process and characteristics of Chinese liquor, summarizes the current study progress of flavor chemistry and responsible microbial process, and addresses future improvement and research needs. We provide here a detailed, systematic and critical review on Chinese liquor to improve the current industrial practice and serve the modern society with yet incompletely explored but useful principles. The hidden knowledge behind the traditional Chinese liquor production is rich in useful principles including flavor chemistry, microbial growth, solid-state fermentation, enzyme production, biocatalysts, microbial community metabolism and process engineering. Studies in a more in-depth, systematic and practical way on this look-like empirical process to explore the scientific principles behind will benefit the liquor industry in particular, and the (food) biotechnology sector in general. Mystery behind Chinese liquor fermentation 19Chapter 2 22Every region in China has its own local special liquor flavor style and brand (Wang, Li, Qi, Li, & Pan, 2015). Along with the progress of civilization and welfare, fermented alcoholic beverages act a pivotal role in human social activities and technology (Libkind, et al., 2011;McGovern, et al., 2004).Chinese liquor becomes an important aspect of Chinese culture for happiness and auspiciousness (Hao, Chen, & Su, 2005). Normally consumed "neat", Chinese liquor can always be seen at many occasions like wedding, business occasions, parties and celebrations in our daily lives.The repeated-batch fermentation (Figure 2) is a complex process with saccharification and spontaneous fermentation simultaneously (Chen, Wu, & Xu, 2014). However, this rather old and some-how empirical fermentation process, though surprisingly still widely practiced in China, is facing the challenge of modification, standardization and optimization. Some issues are associated with food quality, safety, sustainability and modern industrial improvement. Therefore, it is necessary to completely study this process, move from poorly controlled spontaneous fermentation to an inoculated fermentation under process control. Chinese liquor Traditional processTraditional process of Chinese liquor includes starter (Jiuqu) preparation, substrate hydrolysis, liquor fermentation, solid-state distillation, aging and blending. These special long manufacture processes under semi-controlled conditions are...

show abstract

Effects of different distillation patterns on main compounds of ChineseLuzhou-flavour raw liquors

Cited by 14 publications

References 23 publications

Occurrence of Ethyl Carbamate in Foods and Beverages: Review of the Formation Mechanisms, Advances in Analytical Methods, and Mitigation Strategies

Occurrence of Ethyl Carbamate in Foods and Beverages: Review of the Formation Mechanisms, Advances in Analytical Methods, and Mitigation Strategies

Effect of Fortified Daqu on the Microbial Community and Flavor in Chinese Strong-Flavor Liquor Brewing Process

Solid-state fermentation for Chinese liquor production

Contact Info

Product

Resources

About