Food and Fermentation Industries >

2026 , Vol. 52 >Issue 17: 130 - 136

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044749

Influence of cellar age on the spatial distribution of fermented grains characteristics and raw liquor flavor in mechanized strong-flavor Baijiu production

  • WANG Yongjun ,
  • CHEN Qixian ,
  • HU Junjie ,
  • XIAO Weibin ,
  • JIANG Hao ,
  • DENG Jie ,
  • ZHANG Shoujun ,
  • HE Chaojiu
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  • 1(Jingbrand Nanxi Liquor (Yibin) Co.Ltd., Yibin 644000, China)
    2(Sichuan University of Science & Engineering, Yibin 644000, China)

Received date: 2025-10-09

  Revised date: 2026-01-20

  Online published: 2026-09-21

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Abstract

This study investigated the effects of cellar age on the spatial distribution of fermented grains (Zaopei) characteristics and key flavor components in raw liquor within mechanized strong-flavor Baijiu fermentation pits.Samples were systematically collected from the upper, middle, and lower layers of pits with varying ages (11, 5, and 4 years).Physicochemical analysis and gas chromatography revealed increasing trends for multiple indicators along the depth gradient, with some being statistically significant (P<0.05).Principal component analysis was employed to extract key indicators, and linear regression quantified the strength of gradient changes.The results showed that 11-year-old pits exhibited stable and highly predictable increasing trends for most indicators.Specifically, the concentrations of ethyl caproate, sec-butanol, n-propanol, ethyl butyrate, and n-butanol demonstrated a highly significant linear increase (P<0.01) from the upper to the lower layers.In contrast, 5-year-old and 4-year-old pits showed weaker or less consistent spatial patterns.These findings demonstrate that increasing cellar age is a key driver in shaping the spatial heterogeneity and stability of the pit microecology.As pits mature, their internal microenvironment stabilizes, leading to more ordered metabolic pathways for flavor formation.This study provides a theoretical basis for assessing and regulating pit quality under mechanized brewing conditions.

Key words： strong-flavor Baijiu; mechanized brewing; cellar age; heterogeneity; principal component analysis; linear regression

Cite this article

WANG Yongjun , CHEN Qixian , HU Junjie , XIAO Weibin , JIANG Hao , DENG Jie , ZHANG Shoujun , HE Chaojiu . Influence of cellar age on the spatial distribution of fermented grains characteristics and raw liquor flavor in mechanized strong-flavor Baijiu production[J]. Food and Fermentation Industries, 2026 , 52(17) : 130 -136 . DOI: 10.13995/j.cnki.11-1802/ts.044749

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