Artificial vs. Mechanical <i>Daqu</i>: Comparative Analysis of Physicochemical, Flavor, and Microbial Profiles in Chinese <i>Baijiu</i> Starter Cultures
Huawei Yuan,
Zhong Zhang,
Liping Ding,
Qin Jiang,
Qian Li,
Jie Huang,
Songtao Wang,
Li Li,
Guohui Nan,
Kai Lou
Affiliations
Huawei Yuan
Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province, Sichuan Higher Education Engineering Research Center for Agri-Food Standardization and Inspection, Faculty of Quality Management and Inspection Quarantine, Yibin University, Yibin 644000, China
Zhong Zhang
Panxi Crops Research and Utilization Key Laboratory of Sichuan Province, College of Agricultural Sciences, Xichang University, Xichang 615000, China
Liping Ding
Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province, Sichuan Higher Education Engineering Research Center for Agri-Food Standardization and Inspection, Faculty of Quality Management and Inspection Quarantine, Yibin University, Yibin 644000, China
Qin Jiang
Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province, Sichuan Higher Education Engineering Research Center for Agri-Food Standardization and Inspection, Faculty of Quality Management and Inspection Quarantine, Yibin University, Yibin 644000, China
Qian Li
Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province, Sichuan Higher Education Engineering Research Center for Agri-Food Standardization and Inspection, Faculty of Quality Management and Inspection Quarantine, Yibin University, Yibin 644000, China
Jie Huang
Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province, Sichuan Higher Education Engineering Research Center for Agri-Food Standardization and Inspection, Faculty of Quality Management and Inspection Quarantine, Yibin University, Yibin 644000, China
Songtao Wang
Luzhou Pinchuang Technology Co., Ltd., Luzhou Laojiao Co., Ltd., National Engineering Research Center of Solid-State Brewing, Luzhou 646000, China
Li Li
Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province, Sichuan Higher Education Engineering Research Center for Agri-Food Standardization and Inspection, Faculty of Quality Management and Inspection Quarantine, Yibin University, Yibin 644000, China
Guohui Nan
Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province, Sichuan Higher Education Engineering Research Center for Agri-Food Standardization and Inspection, Faculty of Quality Management and Inspection Quarantine, Yibin University, Yibin 644000, China
Kai Lou
Solid-State Fermentation Resource Utilization Key Laboratory of Sichuan Province, Sichuan Higher Education Engineering Research Center for Agri-Food Standardization and Inspection, Faculty of Quality Management and Inspection Quarantine, Yibin University, Yibin 644000, China
This study examines the effects of artificial and mechanical production on the physicochemical properties, enzyme activities, flavor components, and microbial diversity of medium-high temperature Daqu, a crucial starter culture for Chinese Baijiu. The research aims to elucidate how these production methods influence the quality of Daqu and to provide technical insights for optimizing industrial production processes. Results demonstrate that artificial Daqu exhibits 0.24% higher reducing sugar content (p p p Daqu. In contrast, mechanically produced Daqu displays a greater liquefaction capability but reduced fermentation capacity. An analysis of volatile flavor compounds reveals that artificially produced Daqu contains a broader spectrum of aroma compounds, particularly esters and alcohols, which are critical for the flavor profile of Baijiu. Microbial analysis demonstrates that artificially produced Daqu possesses a richer diversity of bacterial and fungal communities, with dominant genera such as Aspergillus, Saccharomyces, and Lactobacillus playing a pivotal role in flavor development. These findings offer valuable insights for optimizing Daqu production methods, balancing traditional craftsmanship with modern industrial demands to ensure consistent quality and flavor in Baijiu production.
