Differences of fermentation performance of high-temperature Daqu in different production periods

Differences of fermentation performance of high-temperature Daqu in different production periods

The temperature, physicochemical indexes, microorganisms and tetramethylpyrazine during the fermentation process of high-temperature Daqu were monitored in different production periods (May, July, September, November 2023 and January 2024) in the hot and cold seasons (numbered ①, ②, ③, ④, ⑤, respect...

Full description

Saved in:

Bibliographic Details
Main Author:	CHEN Meimei, CHEN Fan, WEN Shangyu, MENG Tinglin, XIAO Zongyin, HUANG Xiaoping
Format:	Article
Language:	English
Published:	Editorial Department of China Brewing 2025-06-01
Series:	Zhongguo niangzao
Subjects:	sauce-flavor high-temperature daqu\|hot and cold seasons\|physical and chemical indicators\|tetramethylpyrazine\|correlation analysis
Online Access:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-6-86.pdf
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Analysis of flavor compounds of sauce-flavor high-temperature Daqu during fermentation process
by: SHI Feng, MA Kaiyu, SHI Gailing, SHAN Qimuge, LI Xin, LIN Liangcai, LU Jun, ZHANG Cuiying
Published: (2025-01-01)

Succession Patterns of Microbial Community and Changes in Flavor Compounds during the Production of High-Temperature Sauce-Flavor Daqu
by: DING Ze, CHEN Xi, LI Jinyang, NIU Jialiang, DU Binghao, LI Weiwei, LONG Yao, LANG Ying, SUN Baoguo, LI Xiuting
Published: (2025-06-01)

Screening of high yield tetramethylpyrazine Bacillus from high temperature Daqu and its application in the stacking of fermented grains
by: SHI Hongli, YU Mengting, WANG Shixin, ZHANG Peng, LIU Huimin, LI Chunmao, SHU Nanxin, SUN Pengpeng, LONG Daizhou, GUO Songbo
Published: (2025-03-01)

Changes of tetramethylpyrazine-producing functional microorganisms during stacking fermentation in the 1st (Xiasha) and the 2nd (Zaosha) rounds of sauce-flavor Baijiu production
by: LONG Yafei, ZHU Zi, GUO Chunqin, RAN Guangyao, HU Zhihui, WU Deguang
Published: (2024-10-01)

Comparison of microbial community diversity in the manual work and mechanized production process of sauce-flavor high-temperature Daqu
by: TANG Shaopei, ZHU Guojun, WANG Zhenlin, LI Tingting, WANG Yi, ZHU Xia, WANG Xiaodan, ZHANG Liang, ZHAO Jinsong
Published: (2024-07-01)

Isolation, screening and application of sauce-flavor bacteria from sauce-flavor Daqu
by: YU Mengting, SHI Hongli, LI Chunmao, WANG Shixin, LIU Huimin, SHU Nanxin, LIU Lin, ZHANG Peng, SUN Pengpeng, LONG Daizhou, GUO Songbo
Published: (2025-06-01)

Effects of seasonal variation on microbial community and flavor of strong-flavor Baijiu Daqu from different regions
by: YU Lin, DU Gang, ZHONG Ciping, LI Jing, HE Yuan, CHEN Youjun, WU Huaxing, CHEN Xueqiang
Published: (2025-03-01)

Analysis of physiochemical indicators and volatile flavor compounds in the process of sauce-flavor high-temperature Daqu in different regions
by: KANG Xinyue, GUO Ying, QIN Liqin, SHAN Qimuge, HAO Shuyue, TANG Ping, LU Jun
Published: (2025-06-01)

Comparative analysis of gut symbionts in Tribolium castaneum (Coleoptera: Tenebrionidae) and their dietary substrate, sauce-flavored Daqu
by: Jun Lü, et al.
Published: (2025-07-01)

Research progress and prospect of quality control of strong-flavour Baijiu Daqu
by: ZHAO Na, LI Zhaofei, WANG Jihua, YANG Zhuang, ZHANG Guiyu, SUN An
Published: (2025-03-01)

Central Regions of Three Types of Fengxiangxing Daqu: Multidimensional Characterization and Difference and Correlation Analysis
by: CAO Dan, LÜ Jiali, CHU Jingying, XU Shuangshuang, JIN Chengyong, ZHANG Yongli, ZHANG Yuhang
Published: (2024-10-01)

Precipitation and temperature drive microbial community changes affecting flavor quality of Nongxiangxing Daqu
by: Tongwei Guan, et al.
Published: (2024-12-01)

Microbial enzymes: the bridge between Daqu flavor and microbial communities
by: Zelong Zhong, et al.
Published: (2024-10-01)

Analysis on the microbial community structure and differences in Daqu and fermented grains of strong-flavor and light-flavor Baijiu based on high-throughput sequencing
by: DU Hui, YANG Fang, YANG Junshan, HE Wanqing, GUO Guimei, WANG Lihong, LIU Meiyu
Published: (2025-05-01)

Analysis of volatile component in Daqu used for brewing Fuyu flavor Baijiu from different production months based on HS⁃SPME⁃GC⁃MS
by: TAN Xiao, et al.
Published: (2024-08-01)

Effects of Wheat Varieties on Bacterial Community and Volatile Flavor Compounds in Nongxiangxing Daqu
by: Xiaoge HOU, et al.
Published: (2024-12-01)

Differences in Functional Characteristics and Microbial Community Structures of Three Types of High-Temperature Daqu
by: LIANG Erhong, LI Jinyang, LI Weiwei, ZHU Hua, WANG Kun, ZHANG Chengnan, LIANG Xin, CHEN Xi, SUN Baoguo, LI Xiuting
Published: (2024-11-01)

Analysis of quality differences between high-temperature and medium-high-temperature Daqu
by: ZHAO Jiayu, WANG Yurong, HOU Qiangchuan, NI Hui, ZHANG Haibo, QU Dingwu
Published: (2025-06-01)

Physicochemical indexes and fungal community diversity of medium-high temperature Baobao Daqu and brick-shaped Daqu
by: WANG Junkun, LI Fuqiang, CAO Zhenhua, LI Xuesi, HU Xiaolong, YAN Peixun, LI Shaoliang, SUN Jintao
Published: (2025-05-01)

Screening and identification of a bacterial strain for the production of tetramethylpyrazine through solid-state fermentation and determination of its high-yield mechanism
by: Wanwan Zhuansun, et al.
Published: (2025-12-01)

Research progress of main microflora and their roles during strong-flavor Baijiu Daqu fermentation
by: HE Xiaorong, ZHANG Qing, TANG Jiahuan, LIU Pei
Published: (2024-08-01)

Screening and function analysis of functional Monascus strains in high-temperature Daqu
by: ZHNAG Zhu, HUANG Jun, ZHOU Rongqing, LEI Zilun, TANG Qiuxiang, WAN Yingdong, ZHANG Suyi, QIN Hui, DONG Yi, WANG Chao, WANG Xiaojun, RAN Maofang
Published: (2024-04-01)

Analysis of Fungal Communities of High-temperature and Medium-temperature Daqu in Binzhou Region and Their Correlation with Sensory Quality
by: Huijun ZHAO, et al.
Published: (2025-06-01)

Effect of wheat hardness on flavor compounds and microorganisms in medium-high temperature Daqu
by: Yongqiang Zhu, et al.
Published: (2025-12-01)

Analysis of Metabolite Composition and Isolation of Dominant Bacteria in Two Hubei Special Wheat Sauce
by: Qing LI, et al.
Published: (2025-06-01)

Correlation analysis between microbial community and physiochemical indexes in Daqu for different flavor Baijiu brewing
by: MAO Wending, FENG Wencong, SUN Wei, CHEN Hui, LIAO Bei, FANG Shangling, CHEN Maobin
Published: (2024-07-01)

Analysis of fungal flora diversity in low-temperature Daqu with different fermentation stages
by: LI Junwei, HOU Qiangchuan, LI Silin, XIANG Yun, DONG Xiaoyuan, GUO Zhuang, LI Liang
Published: (2025-01-01)

Effects of enhanced fermentation with high-yielding strains of Tetramethylpyrazine on flavor quality of Douchiba
by: Panpan Yang, et al.
Published: (2025-01-01)

Analysis of flavor substances and differences of sauce-flavor Baijiu with different quality grades
by: WANG Jinlong, YIN Yanshun, TIAN Dongwei, HU Jianfeng, CHENG Pingyan
Published: (2024-01-01)

The Overall Quality Changes of Chinese Sauced Ducks at Different Stages During Processing and Storage
by: Kaiyong Yao, et al.
Published: (2025-02-01)

Screening, identification and tolerance of enzyme and aroma-producing mold from light-flavor Baijiu Daqu
by: HE Yimin, MOU Feiyan, ZHANG Wei, LIAO Bei, DONG Xiaoyuan, LI Junwei, FANG Shangling, CHEN Maobin
Published: (2024-11-01)

Analysis of bacterial community structure in different types of Daqu based on third-generation sequencing and pure culture techniques
by: WANG Wenhang, CAI Wenchao, YU Peirong, CHEN Wei, SHAN Chunhui, GUO Zhuang, WANG Yurong
Published: (2025-05-01)

Comparison of Functional Characteristics and Compositional Differences of Different High-temperature daqu
by: Lili JIANG, et al.
Published: (2025-07-01)

Analysis of fungal community diversity and quality properties of medium-temperature Daqu from different wheat varieties
by: HOU Xiaoge, HUI Ming, WANG Wenqi, HAN Zhaoyang, GUO Fuli, HU Xin, SUN Xiyu, LI Ruifang, PAN Chunmei
Published: (2024-07-01)

Analysis of fungi community diversity and structure in different high-temperature Daqu
by: LI Yantao, LIANG Hongdong, WEI Junqiang, GUO Yongchang, ZHAO Xinmin, LIN Yixin, TAO Yinliang, WANG Hai, TANG Yun
Published: (2024-07-01)

Metabolic power, volatile compounds, and flavor marker formation mechanisms of three fungi isolated from Fengxiangxing Daqu
by: Dan Cao, et al.
Published: (2025-05-01)

Isolation and screening of esterase-producing molds in Daqu and optimization of fermentation conditions
by: CAO Xinzhi, ZHONG Liming, XIE jin, ZHANG Fengting, LI Shuyuan, YANG Jiangang
Published: (2024-04-01)

Characteristics of fermented grains of sauce-flavor Baijiu from Xiasha to the 4th rounds accumulation
by: LI Xintao, HU Chunhong, LIN Liangcai, LU Jun, ZHANG Cuiying, LI Changwen, YE Zhengliang, XIAO Dongguang
Published: (2024-07-01)

Research progress on microbial communities and flavor substance characteristics in strong-flavor Baijiu during brewing
by: LI Haonan, QI Meng, GENG Shuo, ZHU Lining, MA Huifeng, WEI Guanmian, SANG Yaxin
Published: (2025-03-01)

Succession and Assembly Mechanism of Bacterial Communities in Different Grades of Jinhui Baijiu Daqu during Storage
by: REN Haiwei, LI Yunfan, ALIMIRE·Keremu, MA Donglin, GUO Xiaopeng, ZHANG Bingyun,ZHANG Zhiliang, LI Yantao, WEI Junqiang
Published: (2025-05-01)