Effect of advanced removal of Huangshui fluid on quality and yield of Nongxiang flavor crude Baijiu of solid-state fermentation

Abstract

Objective: The aim of this study was to improve the quality of Nongxiang flavor crude Baijiu. Methods: The effect of advancd removing Huangshui fluid in on the quality and yield of crude Baijiu was studied in multi-grain traditional Baijiu at different times during the cellar fermentation cycle. Results: When Huangshui fluid was removed at the 40th day of cellar fermentation of distilled alcoholic fermentative material, compared to the control group at 60th day, the yield of the crude Baijiu was higher (P＞0.05), and the high quality ratio of crude Baijiu, ethyl hexanoate content and ethyl hexanoate/ethyl lactate in superior crude Baijiu were significantly increased (P＜0.05). However, the content of the acetaldehyde and the higher alcohol of the crude Baijiu were significantly decreased (P＜0.05). Conclusion: The optimal time of advanced removing Huangshui fluid was at the 40th day of cellar fermentation of distilled alcoholic fermentative material. This study provides a new approach for improving the quality of Nongxiang flavor crude Baijiu by solid-state fermentation.

Keywords

• nongxiang flavor baijiu
• solid-state fermentation
• huangshui fluid
• removed in advance
• crude baijiu quality