Food and Fermentation Industries >

2026 , Vol. 52 >Issue 8: 328 - 336

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043376

Effects of different sorghum and saccharification duration on Fuyuxiang Baijiu flavor

  • YANG Zaiyi ,
  • LIU Xiaoguang ,
  • YIN Zepei ,
  • FENG Liang ,
  • JIN Xiqing ,
  • TIAN Yingwen ,
  • WU Xianzhao ,
  • WU Can
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  • (Jiugui Liquor Co.Ltd., Jishou 416000, China)

Received date: 2025-05-25

  Revised date: 2025-09-11

  Online published: 2026-05-07

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Abstract

The different fermentation rounds fermented grains of Fuyuxiang Baijiu were used to analyze indicators such as distillate output and flavor ingredients by controlling sorghum and saccharification duration, cellar fermentation and distillation.Results showed that adding glutinous sorghum to raw materials could increase the distillate yield of fermented grains, while shortening the saccharification duration would lead to a decrease in distillate output.Different sorghum and saccharification duration under the same fermentation round had a significant impact on the distillate flavor ingredients.In the second round, shortening the saccharification duration of raw materials significantly reduced the total ester content of the distillate (different sorghum decreased by 11.3% and 18.5% respectively), and the initial reducing sugar content of fermented grains significantly affected the formation of flavor ingredients, such as total acids, alcohols other than n-propanol, acetaldehyde, and acetal (P<0.05).In the third round, shortening the saccharification duration of raw materials reduced the content of ethyl acetate and ethyl hexanoate in the distillate, and increased the content of ethyl lactate (P<0.05).In the fourth round, the contents of ethyl hexanoate, alcohols and aldehydes increased significantly after glutinous sorghum was added, and shortening the saccharification duration increased the content of total acid and total ester in the distillate (P<0.05).In the fifth round, shortening the saccharification duration significantly reduced the total acid and ethyl acetate content in the distillate (P<0.05).To sum up, sorghum and saccharification duration controlled in different fermentation rounds could significantly affect the flavor ingredients of the distillate.This study provides a certain reference basis for optimizing the multi-round fermentation production process of Fuyuxiang Baijiu.

Key words： Fuyuxiang Baijiu; multi-run fermentation; saccharification; fermented grains entering the cellar; distillate flavor

Cite this article

YANG Zaiyi , LIU Xiaoguang , YIN Zepei , FENG Liang , JIN Xiqing , TIAN Yingwen , WU Xianzhao , WU Can . Effects of different sorghum and saccharification duration on Fuyuxiang Baijiu flavor[J]. Food and Fermentation Industries, 2026 , 52(8) : 328 -336 . DOI: 10.13995/j.cnki.11-1802/ts.043376

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