Food and Fermentation Industries >

2022 , Vol. 48 >Issue 18: 53 - 59

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030303

Flavor characteristics and its influencing factors of original liquor of Luzhou-flavor Baijiu in the upper and lower layers of the cellar

  • YIN Qianqian ,
  • LIU Shuangping ,
  • QIN Hui ,
  • HAN Xiao ,
  • LIU Haipo ,
  • ZHANG Suyi ,
  • SHEN Caihong ,
  • MAO Jian
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  • 1(National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
    2(Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing 312000, China)
    3(National Engineering Research Center of Chinese Rice Wine, Shaoxing 312000, China)
    4(Luzhou Laojiao Group, Luzhou 646000, China)
    5(China Alcoholic Drinks Association, Beijing 100089, China)

Received date: 2021-12-02

  Revised date: 2022-01-30

  Online published: 2022-10-17

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Abstract

The reason why original liquor of Luzhou-flavor Baijiu from different positions shows different characteristics is still unclear. In this study, GC-MS was used to determine the flavor of the original liquor and the organic acid content of the fermented grains. Orthogonal partial least squares discrimination analysis model was used to analyze the main different flavor components of original liquor from different positions. The Spearman correlation analysis was used to analyze the key factors causing the differences. Finally, the mechanism causing the difference was studied by combining the indicators of the fermented grains and isolated microorganisms. There were differences in the key flavor components of the original liquors in the upper and lower layers. The contents of esters, acids and aldehydes in the upper original liquor were significantly lower than that of the lower layer (P<0.05). And the alcohol and phenol contents were significantly higher than those in the lower layer (P<0.05). Fifteen kinds of flavor components, such as ethyl hexanoate, ethyl lactate and n-butyl alcohol, were the main different flavor components of the upper and lower original liquors. The acidity, contents of moisture, reducing sugar, caproic acid, butyric acid and acetic acid in the upper fermented grains were significantly lower than those of the lower layer. And the oxygen content was higher than that of the lower (P<0.05). Oxygen was determined to be the key factor causing the difference in flavor through correlation analysis. Due to the different sensitivity of microorganisms to oxygen, microbial metabolites differed at the early stage of fermentation. Oxygen content was significantly negatively correlated with the four hexanoate esters and other five major flavor components. In the later stage of fermentation, yellow water was deposited at the bottom of the pit. And when the concentration of yellow water reached 50%, causing the inhibition of growth to most microorganisms. Metabolites produced by microorganisms and yellow water were the key factors affecting the production of flavor components. The study provides a reference for improving the yield of high-quality Baijiu.

Key words： Luzhou-flavor Baijiu; original liquor in the upper and lower layers; flavor characteristics; oxygen content; yellow water

Cite this article

YIN Qianqian , LIU Shuangping , QIN Hui , HAN Xiao , LIU Haipo , ZHANG Suyi , SHEN Caihong , MAO Jian . Flavor characteristics and its influencing factors of original liquor of Luzhou-flavor Baijiu in the upper and lower layers of the cellar[J]. Food and Fermentation Industries, 2022 , 48(18) : 53 -59 . DOI: 10.13995/j.cnki.11-1802/ts.030303

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