Food and Fermentation Industries >

2025 , Vol. 51 >Issue 18: 176 - 185

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042208

Correlation analysis between microbial communities and flavor compounds in Fengxiang Baijiu brewing in Changwu area

  • HONG Caiyun ,
  • ZHAO Yanni ,
  • WU Man ,
  • LI Zeyang ,
  • WANG Jiangwei ,
  • HU Jiangfeng ,
  • HU Fengni ,
  • LI Maosheng ,
  • HUANG Tiesheng ,
  • CHEN Xuefeng ,
  • LIU Huan
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  • 1(School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi’an 710021, China)
    2(Shaanxi Agricultural Product Processing Technology Research Institute, Xi’an 710021, China)
    3(Shaanxi Jinchun Gu Wine Co.Ltd., Xianyang 713600, China)

Received date: 2025-01-20

  Revised date: 2025-04-22

  Online published: 2025-10-16

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Abstract

To clarify the correlation between microbial communities and flavor compounds in Fengxiang Baijiu brewing in the Changwu area, using Daqu, fermented grains, and pit mud of Feng-flavor Baijiu distillery in the Changwu area as the research object, the volatile flavor compounds and microbial community composition of them were detected by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and high-throughput sequencing technology respectively. In addition,physicochemical properties were also measured,and the correlations among them were investigated.Results showed that a total of 99 major volatile flavour compounds were detected in Daqu, fermented grains, pit mud, and base liquor, including 43 esters, 17 alcohols, 11 aldehydes and ketones, 11 acids, 6 phenols, and 11 others.The dominant bacteria genera in the brewing environment were Lactiplantibacillus and Leuconostoc, and the dominant fungal genera were Thermoascus, Aspergillus, and Saccharomycopsi.Correlation analysis showed that Lactobacillus was significantly positively correlated with most esters, moisture, and acidity, Rhabdanaerobium and Monascus had significant contributions to esters and acids of Feng-flavor Baijiu in Changwu area.The research results have important theoretical significance and practical value for optimizing the brewing process of Fengxiang Baijiu in the Changwu area.

Key words： Changwu area; Fengxiang Baijiu; brewing microbial communities; volatile flavor compounds; physicochemical properties

Cite this article

HONG Caiyun , ZHAO Yanni , WU Man , LI Zeyang , WANG Jiangwei , HU Jiangfeng , HU Fengni , LI Maosheng , HUANG Tiesheng , CHEN Xuefeng , LIU Huan . Correlation analysis between microbial communities and flavor compounds in Fengxiang Baijiu brewing in Changwu area[J]. Food and Fermentation Industries, 2025 , 51(18) : 176 -185 . DOI: 10.13995/j.cnki.11-1802/ts.042208

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