Food and Fermentation Industries >

2025 , Vol. 51 >Issue 24: 284 - 290

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042410

Research on physicochemical properties, microbial community structure, and volatile flavour substances of different grades of medium and high temperature Daqu

  • SUN Liangxia ,
  • WANG Shuzhen ,
  • LIN Yixin ,
  • WANG Shengyan ,
  • YAN Wei ,
  • TAO Yingliang ,
  • WANG Hai ,
  • TANG Yun
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  • (Jinhui Liquor Co.Ltd, Longnan 742308, China)

Received date: 2025-02-18

  Revised date: 2025-03-17

  Online published: 2026-01-12

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Abstract

As the saccharification and fermentation agent in the brewing process of white wine, the quality of Daqu is an important factor affecting the flavour quality of white wine.The microbial community characteristics and volatile flavour compositions of different grades of Daqu were investigated by high-throughput sequencing and headspace solid-phase microextraction-gas chromatography-mass spectrometry.The results showed that the acidity, acidic protease activity and ammoniacal nitrogen content were the highest in the superior grade, followed by the first grade, and the lowest in the second grade;the microbial community structure of the other three grades of Daqu was relatively similar, with Weissella (44.99%), Lactobacillus (28.21%) and Thermoactinomyces (5.83%) as the dominant bacterial genera and Thermoascus (36.06%), Thermomyces (17.5%) and Candida (15.06%) as the dominant fungal genera;among them, the relative abundance of Thermoactinomyces and Thermomyces in the Superior Grade Quarter was higher than that in the First Grade Quarter and the Second Grade Quarter.The relative contents of aldehydes, ketones and aromatic compounds in different grades of Daqu differed significantly, and the main flavouring substances, such as ethyl caproate and ethyl acetate, were higher in the first grade of Daqu and were positively correlated with Weissella, Thermoascus and Aspergillus.Redundancy analysis showed that Bacillus and Lactobacillus were positively correlated with acidity, esterification power and acid protease activity.The results of the study revealed that the three grades of Daqu showed significant functional characteristics and differences in microbial community composition, physicochemical properties and volatile flavour components, which provided a theoretical basis for the establishment of a more scientific Daqu quality evaluation system.

Key words： medium-high temperature Daqu; physicochemical properties; microbial community structure; volatile flavour substances; correlation analysis

Cite this article

SUN Liangxia , WANG Shuzhen , LIN Yixin , WANG Shengyan , YAN Wei , TAO Yingliang , WANG Hai , TANG Yun . Research on physicochemical properties, microbial community structure, and volatile flavour substances of different grades of medium and high temperature Daqu[J]. Food and Fermentation Industries, 2025 , 51(24) : 284 -290 . DOI: 10.13995/j.cnki.11-1802/ts.042410

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