Food and Fermentation Industries >

2026 , Vol. 52 >Issue 13: 106 - 113

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044863

Enhancement of microbial community and Baijiu flavor in the final-round Jiangxiang fermented sorghums by sweet wine lees

  • ZHOU Huiling ,
  • QIN Yang ,
  • ZHAO Qianhui
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  • 1(College of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China)
    2(Hunan Provincial Higher Education Key Laboratory of New Technology and Application for Ecological Baijiu Production, Shaoyang 422000, China)

Received date: 2025-10-21

  Revised date: 2025-12-09

  Online published: 2026-07-31

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Abstract

The traditional final-round Jiangxiangxing Baijiu has low yield and weak flavor.Sweet wine lees were added to high-temperature Daqu to improve saccharification.However, the impact of sweet wine lees enhancement on the flavor of Baijiu was still unknown.The flavor of Baijiu is closely related to the microorganisms and physicochemical environment in fermented sorghums. To investigate the effects of sweet wine lees enhancement on Daqu fermentation performance and Baijiu flavor, this experiment added sweet wine lees and sweet wine koji to traditional high-temperature Daqu, comparing biochemical indicators and microbial communities.The physicochemical indicators, microbial types, and diversity of final-round Jiangxiang liquor mash were analyzed, and the Baijiu samples were tested for physicochemical indicators, by GC-MS.The results indicated that high-temperature Daqu with sweet wine lees significantly improved the fermentation ability, saccharification ability, esterification ability, protease activity, and amino nitrogen levels compared with traditional Daqu.Furthermore, sweet wine lees enhancement increased the number and diversity of bacteria, molds, yeasts, lactic acid bacteria, etc., both in Daqu and fermented sorghums.Laboratory-distilled Baijiu samples showed that in the sweet wine lees group, the alcohol content, total acid, and total esters increased by 13.6%, 21.4%, and 21.4% respectively;aroma components such as alcohols increased, particularly ethyl acetate, ethyl butyrate, and ethyl hexanoate, which increased significantly by 39.27%, 13.54%, and 24.52%, respectively, making the liquor flavor smoother and more harmonious.Therefore, sweet wine lees enhancement can improve the production performance of traditional Daqu, enrich the number and diversity of bacteria, and enhance the flavor of the liquor.

Key words： sweet wine lees; synergistic fermentation; the final-round Jiangxiangxing Baijiu; microbial diversity; liquor flavor

Cite this article

ZHOU Huiling , QIN Yang , ZHAO Qianhui . Enhancement of microbial community and Baijiu flavor in the final-round Jiangxiang fermented sorghums by sweet wine lees[J]. Food and Fermentation Industries, 2026 , 52(13) : 106 -113 . DOI: 10.13995/j.cnki.11-1802/ts.044863

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