Research progress on the effect of brewing sorghum varieties on Baijiu flavor characteristics and underlying mechanisms

SHI Wei; ZHENG Hongmei; LI Fangxiang; HUANG Ting; GUO Ju

doi:10.13995/j.cnki.11-1802/ts.043728

Food and Fermentation Industries >

2026 , Vol. 52 >Issue 7: 393 - 401

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043728

Research progress on the effect of brewing sorghum varieties on Baijiu flavor characteristics and underlying mechanisms

SHI Wei ,
ZHENG Hongmei ,
LI Fangxiang ,
HUANG Ting ,
GUO Ju

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1(College of Brewing Engineering, Moutai Institute, Renhuai 564507, China)
2(Renhuai Honggu Agriculture Co.Ltd., Renhuai 564599, China)

Received date: 2025-06-29

Revised date: 2025-07-31

Online published: 2026-04-17

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Abstract

Brewing sorghum as the core raw material in Chinese Baijiu production.Its varietal characteristics are pivotal determinants influencing Baijiu flavor characteristics and quality.Consequently, research on the impact of brewing sorghum on Baijiu flavor formation has become a prominent focus within the field of brewing science.However, current assessments of the influence of different brewing sorghum varieties on the fermentation process remain insufficiently comprehensive, and research into the underlying microbial mechanisms is relatively limited.This review systematically synthesizes recent advances concerning the effects of nutritional components in diverse brewing sorghum varieties on Baijiu flavor characteristics.It places particular emphasis on analyzing the critical roles played by starch, proteins, lipids, and tannins during their metabolic processes.Furthermore, it elucidates and reveals the pathways through which sorghum varieties regulate the generation of flavor precursors via microbial metabolic networks.The review also summarizes promising directions for enhancing Baijiu quality associated with brewing sorghum.These insights hold significant importance for the breeding of specialized brewing raw materials and the overall improvement of Baijiu quality.

Key words： brewing sorghum varieties; Baijiu flavor characteristics; mechanisms

Cite this article

SHI Wei , ZHENG Hongmei , LI Fangxiang , HUANG Ting , GUO Ju . Research progress on the effect of brewing sorghum varieties on Baijiu flavor characteristics and underlying mechanisms[J]. Food and Fermentation Industries, 2026 , 52(7) : 393 -401 . DOI: 10.13995/j.cnki.11-1802/ts.043728

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