The unique climate of the production area has created the non replicability of high-quality Maotai flavor Baijiu.Taking the Daqu Kunsha sauce wine produced in Renhuai City as the research object, analyze the influence of regional climate on the flavor of base wine in 1-7 rounds of brewing.The results indicated that the climate differences in core production areas from 2021 to 2023 mainly lie in temperature, Air quality index (AQI), and precipitation.There was no significant difference in the alcohol content of base liquor produced in different climates (P>0.05).The difference in total acid content was concentrated in rounds 1 and 2.The difference in total ester content was between the 4th and 6th rounds, with the base wine reaching its peak in 2021, with a total ester content of 6.87 g/L and 6.30 g/L in the 4th and 6th rounds, respectively, which was 12.42% and 38.97% higher than the same period in 2022, and 47.15% and 62.64% higher than in 2023, respectively.Through the analysis of odor activity value (OAV), it was found that 10 flavor substances such as acetaldehyde, furfural, acetal, ethyl lactate, n-propanol, etc.play an important role in the aroma characteristics of the base wine.Among them, the OAV of ethyl lactate in the base wine brewed in 2023 was higher than that in 2021 and 2022 (P<0.05).The application of least squares discriminant analysis can effectively distinguish the aroma components of base wines from different brewing climates, and 12 flavor substances with important distinguishing contributions, namely ethyl heptanate, octanoic acid, ethyl butyrate, ethyl acetate, isobutanol, etc., can be determined based on VIP values>1.This study elucidates the impact of climate characteristics on the flavor of soy sauce wine, providing reference for optimizing actual production time.
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