Food and Fermentation Industries >

2025 , Vol. 51 >Issue 4: 188 - 197

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039176

Study on fermentation technology of Nongxiangxing Baijiu without cellar mud based on microcapsules of caproacidobacteria

  • WANG Jiangbo ,
  • ZHU Jialu ,
  • JIN Weijun ,
  • RONG Guangyu ,
  • HE Chao ,
  • CAI Fengjiao ,
  • ZHANG Ruijing ,
  • XU Jian
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  • 1(Collaborative Innovation Center of Industrial Fermentation, Key Laboratory of Fermentation Engineering of Ministry of Education, Key Laboratory of Industrial Microbiology of Hubei Province, School of Life and Health Sciences, Hubei University of Technology, Wuhan 430000, China)
    2(Hubei Bishengquan Wine Industry Co.Ltd., Huanggang 438700, China)

Received date: 2024-03-11

  Revised date: 2024-03-28

  Online published: 2025-03-10

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Abstract

In this study, the caproic acid bacteria compound liquid was microencapsulated to replace the cellar mud fermentation for the production of Nongxiangxing Baijiu.Through the mixed fermentation of caproic acid bacteria microcapsules and fermented grains, single-factor experiments were carried out on the amount of added Daqu, fermentation time, the amount of caproic acid bacteria microcapsules added, and the way of adding.The physicochemical indexes of the fermented grains and the wine body and the content of the flavor substances were measured at the end of the fermentation, and the main factors influencing the fermentation were investigated with the combination of the multivariate statistical analysis method.Results showed that there was no obvious difference in the water content of fermented grains under different fermentation conditions, and the ethyl caproate content was more obviously affected by the changes in fermentation conditions.A total of 96 substances were detected in the resulting Nongxiangxing Baijiu, among which the types and contents of esters and alcohols accounted for the highest proportion and were most affected by the changes in fermentation conditions, and the fermentation time and the amount of added Daqu were the two factors with the most significant influence on the changes in flavor substances of the wine body.Ethyl caproate was positively correlated with the amount of caproic acid bacteria microcapsules added, fermentation time, and the amount of added Daqu, and the correlation was strongest with the amount of caproic acid bacteria microcapsules added.This study provides a reference for the production of Nongxiangxing Baijiu by fermentation without cellar mud.

Key words： fermentation without cellar mud; Nongxiangxing Baijiu; caproacidobacteria microcapsules; flavor substances; ethyl caproate

Cite this article

WANG Jiangbo , ZHU Jialu , JIN Weijun , RONG Guangyu , HE Chao , CAI Fengjiao , ZHANG Ruijing , XU Jian . Study on fermentation technology of Nongxiangxing Baijiu without cellar mud based on microcapsules of caproacidobacteria[J]. Food and Fermentation Industries, 2025 , 51(4) : 188 -197 . DOI: 10.13995/j.cnki.11-1802/ts.039176

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