Research progress on microorganisms, physicochemical factors, and flavor substances in stacking fermented grains in sauce-flavor Baijiu production
High temperature stacking is one of the indispensable technical links in the brewing process of sauce-flavor (Jiangxiangxing) Baijiu, which has the saying that "no stacking, no liquor". It can naturally gather and enrich microorganisms in the drying environment to form a stable mic...
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| Format: | Article |
| Language: | English |
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Editorial Department of China Brewing
2025-06-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-6-20.pdf |
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| author | AN Kaiyuan, DU Yanhong, NIE Jianguang, LI Tingting, TAN Hao, LI Simai, SHI Linming, CHEN Sijia, HU Boyuan, HU Chunhong |
| author_facet | AN Kaiyuan, DU Yanhong, NIE Jianguang, LI Tingting, TAN Hao, LI Simai, SHI Linming, CHEN Sijia, HU Boyuan, HU Chunhong |
| author_sort | AN Kaiyuan, DU Yanhong, NIE Jianguang, LI Tingting, TAN Hao, LI Simai, SHI Linming, CHEN Sijia, HU Boyuan, HU Chunhong |
| collection | DOAJ |
| description | High temperature stacking is one of the indispensable technical links in the brewing process of sauce-flavor (Jiangxiangxing) Baijiu, which has the saying that "no stacking, no liquor". It can naturally gather and enrich microorganisms in the drying environment to form a stable microbial community structure, and provide functional strains, enzymes, and aroma substances for fermentation in the pit. The analysis of dominant functional microorganisms and characteristic aroma substances in the fermentation process of stacking fermented grains can clarify the complex change rules and functional relationships of microorganisms, physiochemical factors and flavor substances, as well as the unique production process characteristics of sauce-flavor Baijiu. The enzymes and aroma producing microorganisms during the fermentation of stacking fermented grains, as well as the dynamic changes of dominant fungi and bacteria in different rounds fermentation of stacking fermented grains were systematically reviewed. The changes in physicochemical factors and flavor substances during different rounds fermentation of stacking fermented grains were expounded, and the relationships among microorganisms, physicochemical factors, and flavor substances in the fermentation process of stacking fermented grains were analyzed. |
| format | Article |
| id | doaj-art-71cb70203d7744db8d20868e38f4693b |
| institution | DOAJ |
| issn | 0254-5071 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-71cb70203d7744db8d20868e38f4693b2025-08-20T02:59:58ZengEditorial Department of China BrewingZhongguo niangzao0254-50712025-06-01446202510.11882/j.issn.0254-5071.2025.06.004Research progress on microorganisms, physicochemical factors, and flavor substances in stacking fermented grains in sauce-flavor Baijiu productionAN Kaiyuan, DU Yanhong, NIE Jianguang, LI Tingting, TAN Hao, LI Simai, SHI Linming, CHEN Sijia, HU Boyuan, HU Chunhong01. Beijing Red Star Co., Ltd., Beijing 101400, China; ;2. School of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, ChinaHigh temperature stacking is one of the indispensable technical links in the brewing process of sauce-flavor (Jiangxiangxing) Baijiu, which has the saying that "no stacking, no liquor". It can naturally gather and enrich microorganisms in the drying environment to form a stable microbial community structure, and provide functional strains, enzymes, and aroma substances for fermentation in the pit. The analysis of dominant functional microorganisms and characteristic aroma substances in the fermentation process of stacking fermented grains can clarify the complex change rules and functional relationships of microorganisms, physiochemical factors and flavor substances, as well as the unique production process characteristics of sauce-flavor Baijiu. The enzymes and aroma producing microorganisms during the fermentation of stacking fermented grains, as well as the dynamic changes of dominant fungi and bacteria in different rounds fermentation of stacking fermented grains were systematically reviewed. The changes in physicochemical factors and flavor substances during different rounds fermentation of stacking fermented grains were expounded, and the relationships among microorganisms, physicochemical factors, and flavor substances in the fermentation process of stacking fermented grains were analyzed.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-6-20.pdfsauce-flavor baijiu|stacking fermentation|microorganism|flavor substance|physiochemical factor |
| spellingShingle | AN Kaiyuan, DU Yanhong, NIE Jianguang, LI Tingting, TAN Hao, LI Simai, SHI Linming, CHEN Sijia, HU Boyuan, HU Chunhong Research progress on microorganisms, physicochemical factors, and flavor substances in stacking fermented grains in sauce-flavor Baijiu production Zhongguo niangzao sauce-flavor baijiu|stacking fermentation|microorganism|flavor substance|physiochemical factor |
| title | Research progress on microorganisms, physicochemical factors, and flavor substances in stacking fermented grains in sauce-flavor Baijiu production |
| title_full | Research progress on microorganisms, physicochemical factors, and flavor substances in stacking fermented grains in sauce-flavor Baijiu production |
| title_fullStr | Research progress on microorganisms, physicochemical factors, and flavor substances in stacking fermented grains in sauce-flavor Baijiu production |
| title_full_unstemmed | Research progress on microorganisms, physicochemical factors, and flavor substances in stacking fermented grains in sauce-flavor Baijiu production |
| title_short | Research progress on microorganisms, physicochemical factors, and flavor substances in stacking fermented grains in sauce-flavor Baijiu production |
| title_sort | research progress on microorganisms physicochemical factors and flavor substances in stacking fermented grains in sauce flavor baijiu production |
| topic | sauce-flavor baijiu|stacking fermentation|microorganism|flavor substance|physiochemical factor |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-6-20.pdf |
| work_keys_str_mv | AT ankaiyuanduyanhongniejianguanglitingtingtanhaolisimaishilinmingchensijiahuboyuanhuchunhong researchprogressonmicroorganismsphysicochemicalfactorsandflavorsubstancesinstackingfermentedgrainsinsauceflavorbaijiuproduction |