Food and Fermentation Industries >

2026 , Vol. 52 >Issue 8: 1 - 8

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044122

Analysis of heterogeneity of high-temperature Daqu at different grades based on physicochemical properties, enzyme activity, and non-volatile compounds

  • ZHANG Kunkun ,
  • FAN Wenlai ,
  • XU Yan ,
  • TANG Shaopei ,
  • LI Tingting ,
  • WAN Xinyi
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  • 1(Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education (Jiangnan University), School of Biotechnology, Jiangnan University, Wuxi 214122, China)
    2(Guizhou Zhenjiu Group Limited, Zunyi 563000, China)

Received date: 2025-08-03

  Revised date: 2025-09-12

  Online published: 2026-05-07

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Abstract

The quality of high-temperature Daqu significantly impacts the yield and quality of Jiangxiangxing Baijiu.This study characterized the heterogeneity of high-temperature Daqu at different grades using physicochemical indicators, enzymatic activity analysis, and derivatization-GC-MS technology to detect non-volatile compounds.Results indicated that the premium-grade Daqu exhibited significantly higher acidity, protease activity, and amino acid nitrogen content than the normal-grade Daqu.Conversely, the normal grade Daqu had higher moisture, starch content, protein content, and saccharification enzyme activity.105 non-volatile compounds were identified by qualitative and quantitative analysis.The total non-volatile compound content was highest in the premium-grade Daqu, primarily consisting of amino acids (19%-28%), sugars (25%-41%), and sugar alcohols (20%).Amino acid content increased with Daqu quality, while sugar content decreased.Seventeen key non-volatile compounds (variable importance in the projection>1, |log2fold change|≥1, P<0.05) were identified by partial least squares-discriminant analysis (PLS-DA).The premium-grade Daqu was enriched in 11 key compounds, including pyroglutamic acid and mannitol, whereas the normal-grade Daqu showed significant accumulation of ribitol, xylose, glucose, glutamic acid, and lactic acid.These results provide a theoretical basis for analyzing quality differences between high-temperature Daqu of different grades and offer insights for controlling and enhancing quality.

Key words： high-temperature Daqu; different grades; non-volatile compounds; physicochemical properties; enzymatic activity; chemical derivatization

Cite this article

ZHANG Kunkun , FAN Wenlai , XU Yan , TANG Shaopei , LI Tingting , WAN Xinyi . Analysis of heterogeneity of high-temperature Daqu at different grades based on physicochemical properties, enzyme activity, and non-volatile compounds[J]. Food and Fermentation Industries, 2026 , 52(8) : 1 -8 . DOI: 10.13995/j.cnki.11-1802/ts.044122

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