Foodomics analysis of natural aging and gamma irradiation maturation in Chinese distilled Baijiu by UPLC-Orbitrap-MS/MS

et al. 2021

Front. Microbiol.

Xiaoqu, one of three traditional jiuqu in China, is a saccharifying and fermenting agent used in Xiaoqu jiu brewing, with different ingredient compositions and preparation techniques used in various regions. The yield and quality of Xiaoqu jiu are significantly affected by the metabolites and microbiota of Xiaoqu; however, the associated relationship remains poorly understood. This study aimed to analyze this relationship in three typical traditional Xiaoqu from the Guizhou province in China. The non-volatile metabolites of Xiaoqu were detected using gas chromatography time-of-flight mass spectrometry, whereas the classification and metabolic potential of the microbiota were investigated using metagenomic sequencing. Results show that Firmicutes, Proteobacteria, and Actinobacteria represent the dominant bacterial phyla, with Lactobacillus, Bacillus, Acinetobacter, Leuconostoc, and Weissella found to be the dominant bacterial genera. Meanwhile, Ascomycota, Mucoromycota, and Basidiomycota are the dominant fungal phyla with Aspergillus, Saccharomyces, Pichia, Rhizopus, and Phycomyces being the predominant fungal genera. Functional annotation of the microbiota revealed a major association with metabolism of carbohydrates, cofactors, and vitamins, as well as amino acids. A total of 39 significantly different metabolites (SDMs) were identified that are involved in 47 metabolic pathways, primarily that of starch and sucrose; glycine, serine, and threonine; glyoxylate and dicarboxylate; pyruvate; as well as biosynthesis of pantothenate and CoA. Further, based on Spearman's correlation analysis, Aspergillus, Saccharomyces, Lactobacillus, Acetobacter, Weissella, Pantoea, Desmospora, and Bacillus are closely correlated with production of physicochemical indexes and SDMs. Moreover, the metabolic network generated for the breakdown of substrates and formation of SDMs in Xiaoqu was found to primarily center on the metabolism of carbohydrates and the tricarboxylic acid cycle. These results provide insights into the functional microorganisms and metabolic patterns present in traditional Guizhou Xiaoqu and might guide researchers in the production of stable and efficient Xiaoqu in the future.

Section: Introductionmentioning

confidence: 99%

Integrative Metagenomics–Metabolomics for Analyzing the Relationship Between Microorganisms and Non-volatile Profiles of Traditional Xiaoqu

et al. 2021

Front. Microbiol.

“…In the aging process of Baijiu, 29 the containers used to store Baijiu samples are usually earthenware made of natural clay, which is characterized by a slight breathability. During the aging process, enough oxygen from the outside enters the interior of the pottery to make up for the oxygen consumed by the oxidation reaction, ensuring that dissolved oxygen is maintained at a state of saturation.…”

Section: Results and Discussionmentioning

confidence: 99%

Influence of Electrochemical Oxidation on the Maturation Process of the Distilled Spirit

Xiong

et al. 2020

ACS Omega

Optimizing the aging process is urgently required in the distilled spirit industry because of the time-consuming and expensive procedure of natural aging. Herein, the componential changes of the liquor sample are confirmed by the component analysis (e.g., gas chromatograph), and the effect of electrochemical oxidization treatment on the overall properties of typical Chinese liquor (Baijiu) is investigated. The key finding is that high oxidative potential can be used to catalyze the oxidation of alcohols, and the reaction rate is dramatically faster than that in the process of natural aging. The present study reveals the influence of electrochemical oxidation on the contents of compounds (particularly, the alcohols) in Baijiu and offers a perspective into the utilization of electrochemical oxidization treatment as an alternative strategy for artificial maturation of Baijiu.

“…Therefore, a phylogenetic tree was deduced based on the constituent analysis of Baijiu from different aging times. A total of 24 flavor compounds were selected and detected for the reasons: (1) compounds that hold a comparatively higher concentration, (2) compounds that contributed to the main aroma and flavor, and (3) compounds related to the safety indicators according to national standards of Baijiu. As shown in Fig.…”

Section: Resultsmentioning

confidence: 99%

“…Baijiu is a typical Chinese liquor originating from the Western Han Dynasty, which plays an important role in practical life in China and constitutes a unique position in the liquor industry with an annual production value of approximately 52 billion dollars 1 , 2 . In recent decades, with the wide application of chromatographic analysis technology, the chemistry behind Baijiu brewing has developed rapidly, providing the scientific basis for Baijiu production 3 , 4 .…”

Section: Introductionmentioning

confidence: 99%

“…Acid and ester compounds can be balanced during the aging process through different chemical reactions, such as oxidation, esterification, and hydrolysis. Wei Jia et al reported that ester compounds, such as hexyl fumarate and butyl malonate, increase slowly through esterification and reach their maximum value in a 17-year-old Baijiu 2 . Lin Zhu et al reported a positive correlation between acids and esters (i.e., hexanoic and acetic acids) and between alcohols and esters (i.e., 2-phenyl-1-ethanol) after 1 year of aging, which can be attributed to esterification 13 .…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Mechanisms of the regulation of ester balance between oxidation and esterification in aged Baijiu

Deng

Xiong

et al. 2020

Sci Rep

The influence of oxidation and esterification on the ester balance of aged Baijiu and methodology for the rational design of liquor flavors to optimize the practice of Baijiu production are not completely understood. We investigated the influence of ester balance on the flavor compounds of aged Baijiu by conducting constituent analysis of Baijiu from different aging times (0, 1, 2, 3, 4, 5, and 10 years). The changes of the main flavor compounds in the aging process were determined, and the correlations among different chemical reactions, such as oxidation, hydrolysis, and esterification, were systematically expounded. Furthermore, cluster analysis of the heat map indicated significant differences between aged Baijiu and new Baijiu and recommended a suitable aging time of 2–3 years.