Food and Fermentation Industries >

2025 , Vol. 51 >Issue 10: 96 - 102

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041886

Effect of inoculation timing of Weissella confusa AR1038 on brewing characteristics and volatile flavor compounds in Huangjiu

  • ZHAO Jixin ,
  • QIAO Yang ,
  • XIA Yongjun ,
  • WANG Guangqiang ,
  • SONG Xin ,
  • AI Lianzhong ,
  • YANG Yijin
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  • (School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China)

Received date: 2024-12-19

  Revised date: 2025-01-13

  Online published: 2025-06-11

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Abstract

Lactic acid bacteria play a crucial role in the flavor quality of Huangjiu.This study investigated the impact of different inoculation timings of Weissella confusa AR1038 as an adjunct fermentation agent (D2:early fermentation, D5:mid-fermentation, D9:late fermentation) on the physicochemical properties and volatile flavor compounds of Huangjiu.Results showed that the inoculation timing had no significant effect on amino acid nitrogen and ethanol, but delayed inoculation significantly reduced the consumption rate of reducing sugars and the total acid content.GC-MS analysis revealed that the inoculation timing significantly affected the accumulation of alcohols and esters.Delayed inoculation of AR1038 promoted the synthesis of fatty acid ethyl esters, especially when inoculated on day 2 (D2), which resulted in the highest content of fatty acid ethyl esters.Principal component analysis (PCA) indicated that delayed inoculation altered the flavor profile of Huangjiu, with similar flavor characteristics observed in the D5 and D9 groups.Caprylic acid ethyl ester, heptanoic acid ethyl ester, and hexanoic acid ethyl ester were identified as key flavor compounds in Huangjiu by analyzing odor activity value (OAV), with the D2 group exhibiting significantly higher levels of these three esters.In conclusion, appropriately adjusting the inoculation timing of W.confusa could effectively improve the flavor quality of Huangjiu, with a 2-day delayed inoculation being the optimal strategy.This study provides new insights into improving Huangjiu brewing techniques and flavor regulation.

Key words： Huangjiu; inoculation timing; Weissella confusa; volatile flavor compounds; fatty acid ethyl esters

Cite this article

ZHAO Jixin , QIAO Yang , XIA Yongjun , WANG Guangqiang , SONG Xin , AI Lianzhong , YANG Yijin . Effect of inoculation timing of Weissella confusa AR1038 on brewing characteristics and volatile flavor compounds in Huangjiu[J]. Food and Fermentation Industries, 2025 , 51(10) : 96 -102 . DOI: 10.13995/j.cnki.11-1802/ts.041886

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