2023
DOI: 10.1111/ijfs.16495
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Effects of traditional starter and the Round‐Koji‐Maker starter on microbial communities and volatile flavours of Chi‐Flavour Baijiu

Abstract: Summary The mechanised starter‐making has been widely applied to the brewing of Baijiu. However, the effect of mechanical production on microbial flora and volatile flavour compounds of Chi‐Flavour Baijiu was still unknown. This study was to investigate the differences in microbial flora and volatile flavours between the traditional starter Baijiu (BQ) and Round‐Koji‐Maker Starter Baijiu (SQ) during brewing. The results showed that the contents of alcohol, total acidity and organic acid in BQ were significantl… Show more

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Cited by 3 publications
(12 citation statements)
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“…The raw materials for fermentation, such as rice, soybeans, Xiaoqu, saccharifying enzyme, and dry yeast, were provided by Guangdong Jiujiang Distillery Co., Ltd. Hydrolysis of soybean powder was performed at 45 • C for 10 h by 0.4% acid protease, 0.3% neutral protease, and 0.4% lipase (Shandong Lonct Enzymes Co., Ltd.), which was ended by incubating at 100 • C for 10 min. The traditional fermentation method was used to prepare CFB according to previous report (Fei et al, 2023). Briefly, 200 g of rice was washed and steamed, then cooled to 35 • C, which was mixed with digested soybeans (3.0 g), Xiaoqu (20%), saccharifying enzyme (1%), and dry yeast (2%).…”
Section: Fermentation Process Of Cfbmentioning
confidence: 99%
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“…The raw materials for fermentation, such as rice, soybeans, Xiaoqu, saccharifying enzyme, and dry yeast, were provided by Guangdong Jiujiang Distillery Co., Ltd. Hydrolysis of soybean powder was performed at 45 • C for 10 h by 0.4% acid protease, 0.3% neutral protease, and 0.4% lipase (Shandong Lonct Enzymes Co., Ltd.), which was ended by incubating at 100 • C for 10 min. The traditional fermentation method was used to prepare CFB according to previous report (Fei et al, 2023). Briefly, 200 g of rice was washed and steamed, then cooled to 35 • C, which was mixed with digested soybeans (3.0 g), Xiaoqu (20%), saccharifying enzyme (1%), and dry yeast (2%).…”
Section: Fermentation Process Of Cfbmentioning
confidence: 99%
“…Chi-flavor Baijiu (CFB), originated from the Pearl River Delta region of Guangdong Province, was a very distinc-tive liquor with the style of "unique soybean flavor, clean and refreshing aftertaste" (Fei et al, 2023;Zhao, Liang, et al, 2022). Chi-flavor liquor was an independent aroma liquor, which was different from the rice-flavor liquor.…”
Section: Introductionmentioning
confidence: 99%
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