Investigation of the main parameters during the fermentation of Chinese Luzhou-f lavour liquor

Yan, Shiguang; Wang, Shunchang; Wei, Guoguang; Zhang, Kegui

doi:10.1002/jib.193

Cited by 36 publications

(26 citation statements)

References 9 publications

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“…Strong flavour liquor is the most popular Chinese distilled liquor and has an intense fragrance . It is distilled from a fermented mixture of grains (sorghum, corn, rice, wheat and glutinous rice) with strong flavour Daqu powder that acts as a saccharifying and fermenting agent.…”

Section: Introductionmentioning

confidence: 99%

Bacterial and fungal diversity in the traditional Chinese strong flavour liquor Daqu

Yan

Chen

Jiaquan³

2019

J. Inst. Brew.

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In this study, the diversity of bacterial and fungal communities in the strong flavour Daqu production process was investigated using polymerase chain reaction denatured gradient gel electrophoresis (PCR-DGGE). The band number, dominance, diversity and similarity of the 16S rDNA differed in the DGGE patterns, reflecting the wide diversity of the microbial communities present in the different phases. The band abundance and dominance of the eukaryotic microbial community varied in the different phases. To provide insight into factors contributing to this diversity, the physicochemical properties of Daqu were explored. The core temperature of Daqu gradually increased to a maximum during the Dinghuo phase followed by a decline. The moisture and starch content decreased throughout fermentation. The total acid, reducing sugar, amino nitrogen, α-amylase activity, glucoamylase activity, protease activity, bacterial and mould number increased gradually to a maximum value at the end of the Peijun phase before decreasing in the Dinghuo phase increasing slightly in the Huanluo phase and then remaining almost unchanged. The esterase activity exhibited a similar change to that of other enzymes and then slightly increased after the Peijun stage. For yeasts, the highest number was obtained at the Peijun stage and then decreased. Correlation analysis revealed that the diversity of both bacteria and fungi was negatively correlated with moisture and starch and positively correlated with other indices. The reducing sugar, amino nitrogen, α-amylase and protease activities showed significant positive correlation with bacteria, and glucoamylase and esterase showed significant correlation with fungi.

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Section: Introductionmentioning

confidence: 99%

Bacterial and fungal diversity in the traditional Chinese strong flavour liquor Daqu

Yan

Chen

Jiaquan³

2019

J. Inst. Brew.

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“…Then, the mixture undergoes a solid-state SSF process for approximately 40–45 days in a pit. Finally, the fermented mixture is distilled to produce the liquor (Tao et al, 2014 ; Yan et al, 2015 ). The fermentation processes that occur during SSF are mainly attributed to the metabolism and interactions of the microorganisms from the liquor starter, Zaopei and pit mud (Chen et al, 2014 ).…”

Section: Introductionmentioning

confidence: 99%

Metatranscriptomics Reveals the Functions and Enzyme Profiles of the Microbial Community in Chinese Nong-Flavor Liquor Starter

Huang

Jin

et al. 2017

Front. Microbiol.

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Chinese liquor is one of the world's best-known distilled spirits and is the largest spirit category by sales. The unique and traditional solid-state fermentation technology used to produce Chinese liquor has been in continuous use for several thousand years. The diverse and dynamic microbial community in a liquor starter is the main contributor to liquor brewing. However, little is known about the ecological distribution and functional importance of these community members. In this study, metatranscriptomics was used to comprehensively explore the active microbial community members and key transcripts with significant functions in the liquor starter production process. Fungi were found to be the most abundant and active community members. A total of 932 carbohydrate-active enzymes, including highly expressed auxiliary activity family 9 and 10 proteins, were identified at 62°C under aerobic conditions. Some potential thermostable enzymes were identified at 50, 62, and 25°C (mature stage). Increased content and overexpressed key enzymes involved in glycolysis and starch, pyruvate and ethanol metabolism were detected at 50 and 62°C. The key enzymes of the citrate cycle were up-regulated at 62°C, and their abundant derivatives are crucial for flavor generation. Here, the metabolism and functional enzymes of the active microbial communities in NF liquor starter were studied, which could pave the way to initiate improvements in liquor quality and to discover microbes that produce novel enzymes or high-value added products.

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“…The moisture content in zaopei samples was determined by drying at 105°C in an oven until constant mass was achieved . The acidity of the sample was determined by alkali titration according to GB 5009.239‐2016 and the free amino nitrogen (FAN) content was determined by formol titration according to GB 5009.235‐2016.…”

Section: Methodsmentioning

confidence: 99%

Characterisation of volatile compounds in Maotai flavour liquor during fermentation and distillation

Cai

Shen²,

Zhong

et al. 2019

J. Inst. Brew.

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Volatile constituents in raw liquor and zaopei during fermentation and distillation were investigated by gas chromatography. Zaopei (steamed grains mixed with Daqu [FG1], stacking fermented grains [FG2], anaerobic fermented grains [FG3] and steamed grains [FG4]) presented changes in physicochemical properties. In all, 72 volatile compounds were identified in zaopei and raw liquor with similarity across 12 zaopei preparations. Principal component analysis and partial least squares discriminant analysis differentiated FG3 from other samples based on content of aroma compounds. FG3 had the highest level of aroma compounds, which increased from the fourth to sixth batches, and was characterised by the presence of 1, 2-propanediol, acetic acid and linoleic acid, while the others were portrayed by phenylpropionate, ethyl laurate and 4-ethyl guaiacol. The volatile compounds of raw liquor were dominated by ethyl acetate and ethyl lactate. Correlation analysis illustrated a lack of correlation of volatile compound content between the raw liquors and the zaopei distillation variants.

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Investigation of the main parameters during the fermentation of Chinese Luzhou-f lavour liquor

Cited by 36 publications

References 9 publications

Bacterial and fungal diversity in the traditional Chinese strong flavour liquor Daqu

Bacterial and fungal diversity in the traditional Chinese strong flavour liquor Daqu

Metatranscriptomics Reveals the Functions and Enzyme Profiles of the Microbial Community in Chinese Nong-Flavor Liquor Starter

Characterisation of volatile compounds in Maotai flavour liquor during fermentation and distillation

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