25 February 2025, Volume 44 Issue 2
    

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  • Research progress on methanol in fermented wine and distilled spirits
    LIU Siqi, WU Zhengyun, LIU Qiao, ZHANG Wenxue, KATSUYA Gomi
    China Brewing. 2025, 44(2): 1-6. https://doi.org/10.11882/j.issn.0254-5071.2025.02.001
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    Methanol is one of the health risk factors in alcoholic beverages, which has a great toxic effect on the human body. Due to the different raw materials and fermentation processes, there are differences in the content of methanol in various alcoholic drinks. The methanol contents in common fermented alcoholic drinks and distilled spirits, the key enzymes in the production pathway, the influencing factors and control measures of methanol formation in wine making were discussed in this paper. Methanol in wine making could be produced through pectin decomposition and glycine metabolism pathways, mainly involving pectin esterase, polygalacturonidase and glycine decarboxylase. Pectin esterase and polygalacturonidase were mainly derived from Aspergillus and Rhizopus, and glycine decarboxylase was mainly derived from Saccharomyces. From the perspective of several key enzymes, controlling the pectin content in brewing raw materials, reducing the activities of pectinase and glycine decarboxylase, and breeding fermentation strains with low methanol production were effective ways to reduce the production of methanol in liquor.
  • Research progress on off-flavor substances in Baijiu
    YANG Teng, CHEN Jiajie, ZHU Jianmeng, WANG Chao, GU Shasha, WEI Chaoyang, QIU Shuyi, DAI Yifeng
    China Brewing. 2025, 44(2): 7-13. https://doi.org/10.11882/j.issn.0254-5071.2025.02.002
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    Baijiu is popular because of its unique flavor and mellow taste. However, during brewing process, the liquor may be infected by miscellaneous bacteria due to improper storage of raw materials and improper operation of the production process, resulting in the production of off-flavor Baijiu with an inconsistent style and unpleasant flavor. In this paper, the common off-flavor substances in Baijiu were summarized, including muddy odor, pickled vegetable odor, musty odor, bitter taste, green odor, aldehyde odor and burnt odor. The sources of substances causing off-flavors in Baijiu were analyzed, and the detection and analysis methods of off-flavor substances in Baijiu were summarized, and the control measures to reduce or even eliminate off-flavor were discussed, so as to provide theoretical basis for Baijiu production enterprises and related researchers.
  • Research progress on the effects of flavor substances in Baijiu on drinking comfort
    SUN Tingting, LI Wenyan, JIANG Yanming, WAN Zhen, ZHU Cheng, KE Feng, XU Ruoyun, TONG Guoqiang
    China Brewing. 2025, 44(2): 14-19. https://doi.org/10.11882/j.issn.0254-5071.2025.02.003
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    The flavor substances of Baijiu are a huge and complex compound system, including acids, esters, alcohols, aldehydes, phenols, terpenes, etc. Although they only account for about 1%-2% in Baijiu, while they not only determine the flavor style and quality of Baijiu, but also affect human health and drinking comfort. In this paper, the research results of the past 30 years were summarized from three aspects of Baijiu flavor components, drinking comfort and the relationship between them, in order to provide references for healthy brewing and modernization research of Baijiu.
  • Research progress on microbial communities and quality differences between traditional and inoculated fermentation Paocai
    LIU Shimei, WEN Lan, LIN Dengfan, ZHOU Yingjun, ZHU Zuohua, GONG Wenbing, YAN Li, HU Zhenxiu, PENG Yuande, SU Xiaojun, XIE Chunliang
    China Brewing. 2025, 44(2): 20-25. https://doi.org/10.11882/j.issn.0254-5071.2025.02.004
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    As a traditional fermented food in China, Paocai are popular with consumers. The two most commonly used fermentation methods for Paocai production are divided into traditional fermentation and inoculation fermentation. Among them, the traditional fermentation Paocai has a complex and diverse microbial community, which is prone to be contaminated by miscellaneous bacteria, resulting in unstable quality of Paocai and difficult to achieve industrialization. The use of inoculation fermentation can overcome the shortcomings of traditional fermentation methods such as long fermentation time and unstable quality. The characteristics of traditional fermentation methods such as brine fermentation, natural fermentation and inoculation fermentation were briefly introduced, and the differences of microbial flora and quality indexes (flavor substances, sensory quality and nitrite content) of the two fermentation methods were compared, which provided scientific theoretical basis for the subsequent fermentation and production of Paocai.
  • Analysis on the quality formation mechanism and research progress on the preparation process of crystal malt
    NIU Limin, ZHANG Yi, LIU Riping, LI Xiaoyan, LI Hui, KANG Wenhuai, CHEN Wenbo
    China Brewing. 2025, 44(2): 26-31. https://doi.org/10.11882/j.issn.0254-5071.2025.02.005
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    Crystal malt is a kind of special colored malt with caramel flavor, which plays an important role in the increasing flavor, rich color and improving body thickness of craft beer. With the rapid development of global craft beer, the market had put forward higher requirements for the quality and type of crystal malt, and the research on the formation mechanism of crystal malt quality such as flavor and chroma had become more and more important. China as an important part of the global craft beer consumption, there were few studies on the quality of crystal malt, and the theoretical support is relatively weak. The crystallization rate, flavor and color of domestic crystal malt also have great room for improvement. It is of great significance for Chinese crystal malt manufacturers to develop high quality crystal malt products and improve the quality of domestic craft beer based on crystalline malt to carry out comprehensive analysis of the latest research on the formation mechanism of crystal malt flavor and chroma. In this paper, three aspects including the brief introduction, quality formation mechanism and preparation technology of crystal malt were reviewed to provide theoretical reference for further study on crystal malt quality, and a solution for scientific research and production personnel to prepare high-quality crystal malt.
  • Effects and mechanisms of drinking on blood lipid in rats based on metabolomics
    DING Junping, SONG Yan, HUANG Zhangjun, YU Songbai, LIU Rong, ZENG Nan
    China Brewing. 2025, 44(2): 32-40. https://doi.org/10.11882/j.issn.0254-5071.2025.02.006
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    SD rats were selected as research subjects and were administered low-dose (2.63 ml/kg) and high-dose (5.25 ml/kg) of a certain brand of 52° strong-flavor (Nongxiangxing) Baijiu, as well as ethanol with volume fraction 52% (5.25 ml/kg) for 30 d, according to the recommended maximum daily alcohol intake for adults (25 g/d). The effects of different doses of Baijiu on lipid metabolites and lipid metabolism related pathways in SD rats were explored by non-targeted metabolomics method of ultra-high performance liquid chromatography-quadrupole/electrostatic field orbitrap high-resolution-mass spectrometry (UPLC-Q/Orbitrap-HRMS). The results shown that continuous administration of low- and high-doses of Baijiu for 30 d had no significant effects on the body mass, liver index, liver function and blood lipid function indexes of rats (P>0.05). However, after 30 d of intragastric administration of ethanol with volume fraction 52%, the lipid metabolism dysregulation was induced in the rats, with a significant increased in total cholesterol (TC) levels (P<0.05). The experimental groups could be effectively distinguished by orthogonal partial least squares-discriminant analysis (OPLS-DA) based on blood lipid metabolites, and a total of 814 lipids were identified, predominantly triglycerides and phosphatidylcholines. As the Baijiu dose increased, the number of altered lipid metabolites in the rats increased. Drinking mainly affected lipid metabolism-related pathways, which were primarily enriched in glycerophospholipid metabolism, linoleic acid and alpha-linolenic acid metabolism pathways. The lipid metabolites in the ethanol group were also enriched in insulin resistance pathway and lipid-atherosclerosis pathway.
  • Difference and discrimination of infrared spectral properties of sauce-flavor Baijiu with different processes
    WU Deguang, ZHANG Wenjuan, LU Jun, WANG Fan, FENG Haiyan, XIA Ya, TANG Ping, LI Changwen
    China Brewing. 2025, 44(2): 41-46. https://doi.org/10.11882/j.issn.0254-5071.2025.02.007
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    In order to prevent the chaos of shoddy sauce-flavor (Jiangxiangxing) Baijiu market, realize the rapid identification of Baijiu technology, the infrared spectra of dry matter of Baijiu with 4 kinds of processes including Kunsha, Suisha, Fansha and Chuansha were collected, and the characteristics of one-dimensional spectrum and second-order derivative spectrum were investigated. With temperature as the external disturbance, the synchronous and asynchronous two-dimensional correlation spectra of each process Baijiu were constructed. In addition, the infrared spectrum of the liquor body was collected, and the discriminant model of traditional Daqu sauce-flavor Baijiu and reusing distiller's grain Baijiu was established by partial least square method. The dry matter of sauce-flavor Baijiu with different processes showed obvious characteristics in infrared spectrum, and the characteristic peak near 1 737 cm-1 was the main difference between traditional Daqu sauce-flavor Baijiu and reusing distiller's grain Baijiu. Under the temperature perturbation, sauce-flavor Baijiu with different processes showed different sensitivity and intermolecular interaction in the two-dimensional correlation infrared spectrum. The partial least squares-discriminant model based on the infrared spectrum of liquor body was established. The calibration set R2Cal was 0.996 5, the root mean square error of calibration (RMSEC) was 0.057 1, the cross-validation set R2Val was 0.966 2, and the root mean square error of cross validation(RMSECV) was 0.190 2. There were obvious characteristics in the infrared spectral properties of sauce-flavor Baijiu with different processes. The process discrimination model based on infrared spectrum technology could effectively distinguish the process of sauce-flavor Baijiu.
  • Effect of different sorghum input on microbial community structure of Jiupei and the quality of base liquor of "Fansha" sauce-flavor Baijiu
    HU Yongxin, WANG Qian, WANG Hongmei, YE Qingqing, TU Tingyao, NIU Mansi, LI Shu, YANG Yang, ZHAO Qiao, ZHONG Xiaozhong, ZHAO Qiuwei, SHEN Caihong, WANG Songtao
    China Brewing. 2025, 44(2): 47-55. https://doi.org/10.11882/j.issn.0254-5071.2025.02.008
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    The "Fansha" technique is one of the common brewing techniques of sauce-flavor (Jiangxiangxing) Baijiu. In order to investigate the effects of different sorghum input (25 kg/t、50 kg/t、75 kg/t、100 kg/t、125 kg/t) on the microbial community structure of Jiupei (fermented grains) and the quality of base liquor of "Fansha" sauce-flavor Baijiu, the physicochemical parameters and microbial community structure of pit-unloading Jiupei were determined, the volatile flavor compounds of base liquor were detected using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and the sensory evaluation of base liquor was conducted. The results showed that Acetilactobacillus jinshanensis (96.59%-98.22%) was the absolutely dominant bacterium in the pit-unloading Jiupei. Saccharomyces cerevisiae (49.50%-82.82%), Schizosaccharomyces pombe (1.29%-13.98%) and Pichia kudriavzevii (0.01%-30.69%) were the dominant fungi. The semi-quantitative results of HS-SPME-GC-MS showed that there were differences in the type structure and content of flavor substances in the base liquor produced by different sorghum input schemes. Among them, the total content of flavor substances in base liquor produced by 100 kg/t grain input was the highest, and the proportion of ester substances was the largest. The results of sensory evaluation also showed that base liquor produced by 100 kg/t sorghum input performed optimal in aroma, taste and taste. In conclusion, 100 kg/t Jiupei of sorghum addition was appropriate in the "Fansha" technology of sauce-flavor Baijiu.
  • Correlation analysis between microbial community of the pit-unloading fermented grains and quality of base liquor from different specific surface areas pits
    WANG Yang, LI Delin, JIA Junjie, YU Xiaobin, MA Long, AO Zonghua, ZHANG Suyi
    China Brewing. 2025, 44(2): 56-64. https://doi.org/10.11882/j.issn.0254-5071.2025.02.009
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    The microbial communities of the pit-unloading fermented grains from different specific surface areas pits were detected by high-throughput sequencing technology, and the flavor of base liquor was detected by gas chromatography-mass spectrometry. Combined with physiochemical indicators and sensory evaluation, the microbial communities, physiochemical properties of base liquor, sensory scores and flavor differences of the pit-unloading fermented grains from different specific surface areas pits were explored, and the results were analyzed by partial least squares-discriminant analysis (PLS-DA), cluster analysis (CA) and correlation analysis. The results showed that there were significant differences in physicochemical indexes and sensory scores (P<0.05), and a total of 98 kinds of flavor substances were detected in the base liquor of different specific surface areas pits, including 62 esters, 9 alcohols, 2 acids, 4 aldehydes, 6 ketones and 15 others, and 19 kinds of differential volatile flavor substances (VIP>1) were screened by variable importance in projection (VIP) value. The high-throughput sequencing results showed that the dominant bacterial genera were Lactobacillus, Caproiciproducens, norank_f__Caloramatoraceae, Clostridium_sensu_stricto_12, and the dominant fungal genera were 17 species, such as Saccharomyces, Aspergillus, Saccharomycopsis etc. A total of 6 different bacterial genera and 11 different dominant fungal genera were obtained by Kruskal- Wallis test and one-way analysis of variance. The results of correlation analysis showed that Caproiciproducens and Clostridium_sensu_stricto_12 were significantly positively correlated with most esters (P<0.05). Aspergillus, Thermoascus, Rasamsonia, Wickerhamomyces, Penicillium and Cladosporium were significantly negatively correlated with most esters (P<0.05). The larger the specific surface area of the pit, the greater the diversity and abundance of functional bacteria in fermented grains, and the better the quality of base liquor.
  • Differences analysis of non-volatile metabolites of different flavor types Baijiu,deer antler wine and deer blood wine based on LC-MS/MS
    LI Linzhu, SU Wei, MU Yingchun, QI Qi, ZOU Tianxing, JIANG Yuanping, CHEN Qian
    China Brewing. 2025, 44(2): 65-72. https://doi.org/10.11882/j.issn.0254-5071.2025.02.010
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    In order to comprehensively compare the differences in non-volatile metabolites among the base liquor of the light-flavor (Qingxiangxing) Baijiu (FB), light-flavor deer antler wine (FP), sauce-flavor (Jiangxiangxing) Baijiu (MB), sauce-flavor deer antler wine (MP), and sauce-flavor deer blood wine (MA), the differences in metabolite fractions among the five alcoholic drinks were identified and analyzed using liquid chromatography- tandem mass spectrometry (LC-MS/MS). The model was constructed using principal component analysis (PCA) and orthogonal partial least squares- discriminant analysis (OPLS-DA), and key differential metabolites were screened using the variable importance in the projections (VIP) values and P values of variance analysis, and cluster analysis (CA) and Kyoto Encyclopedia of Genes and Genomes (KEGG) metabolic pathway analysis were performed. The results showed that a total of 124 non-volatile metabolites were detected in the five alcoholic drinks samples, including 45 amino acids, 8 organic acids, 4 cinnamic acid derivatives, 15 sugars, 18 lipids, 3 amines, 2 alcohols, 3 vitamins, 1 furazone, 11 benzenes, 4 indole carboxylic acids, 1 nucleotide, and 9 others. The drinks could be effectively distinguished by both PCA and OPLS-DA. A total of 43 key differential metabolites (VIP≥1 and P<0.05) were screened. By cluster analysis, MA and MP were clustered together as one group, and FB, FP and MB were clustered together as one group in the five drinks. KEGG metabolic pathway analysis showed that L-threonine, L-phenylalanine, L-tyrosine and L-homocysteine could be used as an important basis to differentiate the five drinks.
  • Differential substances in Shanxi mature vinegar brewed by 4 different processes based on UPLC-MS/MS
    JIA Yingying, QIN Yu, ZHOU Jingli, LI Chen, FAN Xiaojun
    China Brewing. 2025, 44(2): 73-79. https://doi.org/10.11882/j.issn.0254-5071.2025.02.011
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    Differential substances among Shanxi mature vinegar samples brewed by 4 different processes (LFuA, QDA, ZLA, MJA) were studied by ultra high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) technique combined with multivariate statistical analysis. The Kyoto Encyclopedia of Genes and Genomes (KEGG) metabolic pathway enrichment of differential substances was analyzed. The results showed that a total of 1 369 non-volatile compounds were identified in 4 Shanxi mature vinegar samples, and 67 differential substances were screened according to variable importance projection (VIP) value≥1 and P<0.05, which mainly involved organic acids and derivatives, lipids and lipid-like molecules, etc. The samples produced with modern machinery (MJA, ZLA) had the most differential substances compared to the samples produced by traditional hand-made (LFuA, QDA). The relative content of 12 substances such as proline and glutamate was the highest in the LFuA sample, the relative content of 14 substances including citric acid and succinic acid was the highest in ZLA sample, the relative content of bioactive substances (including melatonin, tetramethylpyrazine, etc.) was higher in MJA sample, and the relative content of 17 substances such as vanillin and azelaic acid was higher in QDA sample. 67 differential substances were mainly significantly enriched in the citrate cycle, glyoxylate, dicarboxylate metabolism, and phenylalanine metabolic pathways (P<0.05). This study results provided a certain theoretical basis for further optimizing the fermentation process and improving the quality of vinegar.
  • Isolation,identification and metabolic characteristic of α-amylase-producing Bacillus from strong-flavor Baijiu Daqu
    YANG Wenjing, LI Yuzi, HUANG Dan, LUO Huibo, XIA Yu
    China Brewing. 2025, 44(2): 80-86. https://doi.org/10.11882/j.issn.0254-5071.2025.02.012
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    In this study, α-amylase-producing strains were isolated and screened from strong-flavor (Nongxiangxing) Baijiu Daqu, the screened strains were identified by morphological observation and molecular biological technique. The effects of different fermentation temperatures and initial moisture contents on the growth, metabolism, production of α-amylase and volatile flavor substances in the solid-state fermentation process of the screened strains were investigated, and the differences and metabolic pathways enrichment of volatile flavor substances were analyzed. The results showed that a α-amylase-producing strain L-3 was isolated and screened, and identified as Bacillus velezensis. Under the conditions of initial water content 40% and fermentation temperature 40 ℃, the strain L-3 was the most suitable for growth, and the maximum number of bacteria reached 1.08×1011 CFU/g at 4 d of fermentation. The highest activity of amylase reached (128.64±1.191) U/g when the initial moisture content was 40% and the fermentation temperature was 50 ℃, and it was more conducive to the synthesis of volatile flavor substances. Based on the enrichment results of the differential flavor substance pathway, the glycerophospholipid metabolic pathway was significantly enriched under the condition of initial water content 40% and fermentation temperature 40 ℃ for the optimal strain L-3. Acetaldehyde synthesis and the transformation to pyruvate metabolism and gluconeogenesis took place in this pathway, and its significant enrichment might be related to the large amount of acetaldehyde synthesis at this temperature.
  • Analysis of volatile flavor components in Shuidouchi based on HS-SPME-GC-MS
    RAN Haoyu, YANG Shen, WU Yu, ZHOU Xuhao, YNAG Haozhi, ZHU Wenyou, YIN Liguo, LI Cen, YAN Yan
    China Brewing. 2025, 44(2): 87-94. https://doi.org/10.11882/j.issn.0254-5071.2025.02.013
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    The volatile flavor components in Shuidouchi were studied using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS), and the extraction conditions were optimized by single-factor and orthogonal experiments. The results showed that the optimal extraction conditions were determined as follows: unground samples, 2 cm 30/50 μm Divinylbenzene/Carboxen/Polydimethylsiloxane (DVB/CAR/PDMS) as extraction fiber, extraction temperature 80 ℃, time 35 min, equilibrium time 15 min, and saturated NaCl solution 4 ml. Under these optimal conditions, the total peak area of volatile flavor compounds was 3.02×1010±1.43×109. A total of 134 volatile flavor components were identified by HS-SPME-GC-MS, including 46 terpenes, 27 esters, 16 alcohols, 10 nitrogen-containing compounds, 15 aldehydes and ketones, 7 furans, 6 phenols, and 7 other compounds. Based on semi-quantitative results, it was found that α-gingerol, β-caryophyllene, trans-α-caryophyllene and β-watercressene had higher concentrations, which were 12.90 mg/kg, 6.98 mg/kg, 4.10 mg/kg, and 3.79 mg/kg, respectively.
  • Differences of volatile flavor substances in the second-round base liquor of sauce-flavor Baijiu with different aging years based on non-targeted metabolomics
    SHI Wei, GUO Ju, XIA Bao, ZENG Lan, TAO Chunlin, TANG Zhengwei
    China Brewing. 2025, 44(2): 95-100. https://doi.org/10.11882/j.issn.0254-5071.2025.02.014
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    Taking the second-round base liquor of sauce-flavor (Jiangxiangxing) Baijiu produced in different years (2021, 2022 and 2023) from a distillery in Maotai town as the research objects, the differences of volatile flavor substances in second-round base liquor with different aging years were analyzed by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), along with multivariate statistical methods such as sensory quantitative description and principal component analysis (PCA). The results showed that the aroma characteristics of second- round base liquor with different aging years were similar, with prominent sour and grain aroma. A total of 165 volatile flavor compounds were detected in different aging years of second-round base liquor, including 9 acids, 47 esters, 19 aldehydes, 27 alcohols, 16 ketones and 47 others, mainly acids, esters, aldehydes, alcohols and ketones, and the contents of all kinds of substances increased with the increase of storage years. The results of PCA and orthogonal partial least squares-discriminant analysis (OPLS-DA) demonstrated that different aging years of second-round base liquor samples could be distinguished obviously, and the model had higher predictive ability. A total of 71 important differential volatile flavor compounds were screened using variable importance projection (VIP) value>1 and P<0.05 as screening conditions, including ethyl isovalerate, ethyl-n-caproate, dipropyl disulfide, etc. This study results provided a theoretical foundation for the body design and flavor substance research of sauce-flavor Baijiu.
  • Effect of potassium ion and aluminum ion on volatile flavor substances in strong-flavor Baijiu with different aging years
    ZHENG Yilong, XU Defu, MING Hongmei, AO Zonghua, ZHOU Jun, WANG Wenlong
    China Brewing. 2025, 44(2): 101-107. https://doi.org/10.11882/j.issn.0254-5071.2025.02.015
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    In order to explore the effect of potassium ion and aluminum ion on the volatile flavor substances of strong-flavor (Nongxiangxing) Baijiu, the metal ions of strong-flavor Baijiu from new liquor and liquor stored in ceramic pot for 0.5, 1.0, 2.0 and 3.5 years were detected by inductively coupled plasma-mass spectrometry (ICP-MS). The volatile flavor substances of strong-flavor Baijiu base liquor were detected by headspace solid phase microextraction- gas chromatography-mass spectrometry (HS-SPME-GC-MS), and the results were analyzed by orthogonal partial least squares discriminant analysis (OPLS-DA) and cluster analysis (CA). The results of ICP-MS showed that the content of metal ions in strong-flavor Baijiu was related to the storage time, and the concentration of potassium ion and aluminum ion increased with the storage time. The HS-SPME-GC-MS results showed that a total of 61 volatile flavor compounds were detected in new liquor, including 42 esters, 8 alcohols, 4 ketones, and 7 acids. A total of 74 flavor compounds were detected in new liquor with potassium addition sample, including 47 esters, 13 alcohols, 4 ketones, and 10 acids. A total of 97 flavor compounds were detected in new liquor with aluminum ion addition sample, including 65 esters, 15 alcohols, 7 ketones, and 10 acids. OPLS-DA could effectively distinguish new liquor with Al3+ and K+ addition. Based on the variable importance in the projection (VIP) value>1 and P<0.05, a total of 37 difference volatile flavor compounds of new liquor with Al3+ and K+ addition were screened.
  • Isolation and screening of high-temperature resistant aroma-producing yeast and optimization of production process of Fuqu
    ZHANG Xujiao, YAN Yufeng, LANG Fanfan, WANG Chenyuan, ZHENG Yu
    China Brewing. 2025, 44(2): 108-114. https://doi.org/10.11882/j.issn.0254-5071.2025.02.016
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    In order to improve the content of aroma components in vinegar, a high-temperature resistant aroma-producing yeast was preliminary screened by transparent ring method and re-screened by high-temperature and ethanol resistance tests from the brewing process of Shanxi aged vinegar. The screened strain was identified by morphological observation, physiological and biochemical experiments and molecular biological technique. The screened strain was made into yeast Fuqu and the production technology of Fuqu was optimized by single factor and orthogonal experiments, and applied to sorghum juice fermentation. The volatile flavor substances were analyzed by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). The results showed that one aromatic strain ZLCY-93 with high temperature and ethanol tolerance was screened and identified as Saccharomycopsis fibuligera. The optimal culture conditions of strain ZLCY-93 were as follows: grain and water ratio 1.0∶1.0 (g∶ml), inoculum 5%, culture temperature 28 ℃, and culture time 28 h. Under the optimal conditions, the yeast number of ZLCY-93 Fuqu could reach 1.72×109 CFU/g. The optimized ZLCY93-Fuqu was applied to sorghum juice fermentation, and a total of 34 volatile flavor substances were detected, including 23 esters, 7 alcohols, 1 aldehyde, 1 ketone, 1 acid and 1 oxime. The relative content of esters and alcohols was 69.68%, which indicated that the aroma-producing Fuqu had good aroma-producing performance.
  • Screening and identification of yeasts from passion fruit peels wine with low methanol content
    LIANG Weiwu, ZHANG Zhiting, HUANG Xuquan, LIN Nan, WU Jiaru, YANG Shijun, CUI Mengjia, LI Yan, ZHOU Yaliang, ZHANG Huixiang
    China Brewing. 2025, 44(2): 115-120. https://doi.org/10.11882/j.issn.0254-5071.2025.02.017
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    In this study, yeasts were isolated from the soil of passion fruit orchard, fresh passion fruit, natural fermentation broth of passion fruit and rotten passion fruit by traditional culture separation method. The yeast strains suitable for fruit wine brewing were obtained by preliminary screening of alcohol production ability, gas production performance, fermentation ability and tolerance analysis. Through the determination of methanol and ethanol content, the low-yield methanol-producing yeast strains suitable for the fermentation of passion fruit peel wine were obtained. The screened strains were identified by morphological observation and molecular biology techniques. The results showed that a total of 22 yeast strains were isolated, of which 8 strains were suitable for fruit wine brewing. Among them, the methanol contents of passion fruit peel wine fermented by strains gp0, gp2 and gp3 were less than 400 mg/L, which were 163.95 mg/L, 192.04 mg/L and 202.98 mg/L, respectively, and the ethanol contents were 5.46%vol, 6.38%vol and 5.86%vol, respectively. The three strains were all identified as Saccharomyces cerevisiae.
  • Screening,identification and application of superior yeasts from Daqu and mash of millet vinegar
    CAO Shijing, NAN Ji, HU Haixia
    China Brewing. 2025, 44(2): 121-127. https://doi.org/10.11882/j.issn.0254-5071.2025.02.018
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    Using Daqu and fermented grains of millet vinegar with traditional solid-state fermentation as the research objects, yeasts were isolated and selected from Daqu and mash by traditional culture and separation method, and their fermentation performance and tolerance were investigated. The superior yeasts were identified through morphological observation, physiological and biochemical experiments, and molecular biology techniques, and were applied to the preparation of millet vinegar. The results showed that a total of 24 yeast strains were screened, among them, strains QR01, QJ05, QY10, QY11, SX12, QY13, SY18, SY21 and SH22 had good alcohol production capabilities, strains QJ06, QJ07, QR09, QY13, SY18 and SH22 had strong ester production capabilities, and strains QY13, SY18 and SH22 exhibited good tolerance, which could grow under the stress of alcohol 13%vol, pH 2.5 and glucose content 500 g/L. Ultimately, 3 superior yeasts (SY18, QY13 and SH22) were obtained, they were all identified as Saccharomyces cerevisiae. 3 strains of superior yeasts were used in the alcoholic fermentation of millet vinegar. The alcohol content in the mash fermented by strain SY18 reached 7.07%vol, and the millet vinegar produced by strain SY18 had the highest sensory score (95 points). The results indicated that the strain SY18 had the potential to be used in the production of millet vinegar.
  • Preparation and efficacy evaluation of Ampelopsis grossedentata fermented milk with sobering function
    LI Dongmei, LI Qinghui, LI Baoyu, HAO Zhiming, LIANG Jinzhao, WEN Yan, LI Chunlian
    China Brewing. 2025, 44(2): 128-135. https://doi.org/10.11882/j.issn.0254-5071.2025.02.019
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    Using milk as the main raw material, the Ampelopsis grossedentata functional fermented milk with excellent taste and sobering function was prepared with A. grossedentata extract. Through single factor tests, using dihydromyricetin (DMY) content, ethanol dehydrogenase (ADH) activation rate, superoxide dismutase (SOD) activity and sensory evaluation as comprehensive evaluation indexes, the optimal fermentation agent strain and the optimal addition of each component were selected. On the basis of single factor tests, the formula of A. grossedentata fermented milk was optimized by response surface test, and its anti-alcohol effect was evaluated by in vitro and in vivo mouse tests. The results showed that the optimal preparation process conditions for A. grossedentata fermented milk were as follows: A. grossedentata extract addition 12%, milk addition 75%, xylitol addition 6% and fermentation starter "66 Junxing" addition 0.125%. Under the optimal condition, the comprehensive evaluation of A. grossedentata fermented milk was 68.33, and the dihydro- myricetin content was 0.62 mg/ml. Enzyme ethanol dehydrogenase and aldehyde dehydrogenase (ALDH) activity rates of A. grossedentata sobering functional fermented milk were 70.05% and 82.38%, respectively, and the SOD activity was 72.66 U/g. It could significantly prolong the alcohol tolerance time, shorten the sleep time and sober up time of drunken mice (P<0.01). The function factor of A. grossedentata sobering functional fermented milk was clear, the content of effective ingredients was high, the effect of anti-alcohol effect was good, and the market prospect was broad.
  • Isolation,identification and characterization of dominant microorganisms in kombucha
    LIANG Xinyi, LI Qian, FU Siyi, DONG Dengfeng, ZHANG Ying, JIANG Yi, LIAO E
    China Brewing. 2025, 44(2): 136-143. https://doi.org/10.11882/j.issn.0254-5071.2025.02.020
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    To clarify the dominant microbial species and their characteristics during the fermentation of traditional kombucha, the dominant strains were isolated and screened from kombucha using selective medium, which were identified through morphological observation and molecular biology techniques. Subsequently, their growth characteristics, fermentation properties, and tolerance were analyzed. The results revealed that 12 yeast strains were screened from traditional kombucha, comprising 3 strains of Saccharomyces cerevisiae, 8 strains of Zygosaccharomyces bailii, and 1 strain of Starmerella davenportii. Additionally, 5 acetic acid bacteria strains were identified, including 2 strains of Gluconobacter oxydans and 3 strains of Komagataeibacter intermedius, as well as 1 strain of Lactobacillus sakei. Yeast strains P1-SC1, P1-SC3, P2-ZB4, P2-ZB5, P2-ZB7 and P3-SD demonstrated superior ethanol production ability (ethanol content>3.0%) and reducing sugar consumption ability (reducing sugar content<0.42 g/L). Among them, strains P1-SC1 and P1-SC3 exhibited the most vigorous growth, which could growth under the condition of temperature 35 ℃, pH 3.0 and glucose concentrations>450 g/L. Strains C1-KI1, C1-KI3, C2-GO1 and M-LS exhibited high acid production capacity (1.61-3.30 g/L). Among them, strain M-LS exhibited the most vigorous growth, both strains M-LS and C1-KI1 could grow under the condition of temperature 40 ℃ and alcohol volume fraction 12% (OD600 nm value>0.3). In summary, S. cerevisiae P1-SC3 had strong growth characteristics, fermentation characteristics and tolerance, and K. intermedius C1-KI1 and L. sakei M-LS had strong acid production capacity, growth characteristics and tolerance.
  • Effects of steaming and drying for nine times on the quality of Polygonatum cyrtonema from Jiuhua Mountain
    LUO Xin, HU Yang, NI Xingting, TAN Xiaofei, HUANG Nie, LAI Fuli, LI Qiang, YANG Qiang
    China Brewing. 2025, 44(2): 144-149. https://doi.org/10.11882/j.issn.0254-5071.2025.02.021
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    In order to study the effects of different steaming and drying times on the active components, taste and antioxidant activity of Polygonatum sibiricum from Jiuhua Mountain, the changes of sensory quality, extracts, active components, volatile components, taste and antioxidant activity of P. sibiricum during steaming and drying process were analyzed by spectrophotometry, electronic tongue and gas chromatography mass spectrometry(GC-MS), etc. The results showed that with the increase of steaming and drying times, the appearance color of P. sibiricum changed from brown-yellow to black-brown, the numb-tongue feeling gradually disappeared, the burnt aroma gradually increased, and the polysaccharide content gradually decreased first and then stabilized. The contents of reducing sugar, total saponins, total polyphenols and total flavonoids gradually increased to 59.77%, 6.92%, 1.79% and 0.99%, respectively. There was no significant change in the content of extracts, and the antioxidant capacity gradually increased. The oxygen radical absorbance capacity (ORAC) of steaming and drying for 8 times reached the highest value of 18 662.45 mmol Trolox equivalent (TE)/ml, which was 16 527.83 mmol TE/ml higher than that of steaming and drying 1 time. Compared with steaming and drying 1 time, the 1,1-diphenyl-2- picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radical scavenging capacities of steaming and drying for 8 times reached the highest value of 72.50% and 93.52%, respectively, which increased by 69.8% and 26.3%, respectively. The sweetness, bitterness, astringency and umami of P. sibiricum showed a trend of desalination. There were significant differences in volatile flavor components of P. sibiricum samples before and after steaming and drying, and there were 39 potential marker compounds causing the differences. When the steaming and drying times were 6, the comprehensive quality of P. sibiricum was better. Therefore, P. sibiricum steaming and drying for 6 times was appropriate.
  • Microbial diversity of fruit epidermis and phyllosphere microbial diversity of Lycium chinense from different regions of Tibet
    FENG Zongtao, MAIDINA Paerhati, YIN Xiu, LAN Xiaozhong, LU Yazhou
    China Brewing. 2025, 44(2): 150-157. https://doi.org/10.11882/j.issn.0254-5071.2025.02.022
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    In order to explore the fruit epidermis and phyllospheric microbial community diversity of Lycium chinense in different regions of Tibet, the microbial community diversity in bitter red L. chinense fruit epidermis (LH) and phyllosphere (LHF) in Nyingchi, Tibet, and red L. chinense fruit epidermis (ZH) and phyllospheric (ZHF) in Shigatse, Tibet was analyzed using high-throughput sequencing technology, and the correlation between their dominant bacterial genera and dominant fungal genera was analyzed. The results showed that the bacterial diversity and richness in the phyllosphere were higher than those in the fruit epidermis of L. chinense. At the phylum level, Proteobacteria was the dominant bacterial phylum, while Ascomycota was the dominant fungal phylum, with relative abundance ranging from 65.4% to 90.6% and 69.7% to 95.6%, respectively. At the genus level, the dominant bacterial genus in LH samples was Massilia (35.1%). Unclassified_f__ Alcaligenaceae was the dominant bacterial genus in LHF and ZHF samples, with relative abundance of 28.6% and 49.6%, respectively. The dominant bacterial genus in the ZHF sample was Pantoea (45.4%). The dominant fungal genus in LH and LHF samples was Peyronellaea, with relative abundance of 20.9% and 73.9%, respectively. The dominant fungal genus in the ZH sample was Aureobasidium (30.8%), and the dominant fungal genera in ZHF samples were Arthrocladiella and Leptosphaerulina, with relative abundance of 24.8% and 23.4%, respectively. There were significant differences in the dominant microbial communities and their relative abundances among different samples. The correlation analysis results indicated that there were mutual influence between dominant bacterial genera and dominant fungal genera.
  • Optimization of preparation process and anti-allergic function of Limosilactobacillus fermentum HCS08-005 freeze-dried powder
    TANG Chun, XU Changlong, SONG Jia, YU Ping, SU Meiling, WANG Xiaohai
    China Brewing. 2025, 44(2): 158-163. https://doi.org/10.11882/j.issn.0254-5071.2025.02.023
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    In this study, using Limosilactobacillus fermentum HCS08-005 as the strain, the freeze-dried powder was prepared using freeze-drying technology. The preparation process of L. fermentum HCS08-005 freeze-dried powder was optimized through single factor and response surface experiments, and the effect of this strain on the expression level of trypsin was verified by zebrafish experiments. The results showed that the optimal process conditions for preparing L. fermentum HCS08-005 freeze-dried powder were as follow: fermentation temperature 37 ℃, fermentation time 15 h, inoculum 5%, and the ratio of bacterial mud and freeze-drying protective agent 1∶3 (kg∶L). Under these optimized conditions, the viable bacterial count was 6.40×1011 CFU/g. Zebrafish tests results shown that the maximum tolerable concentration (MTC) of zebrafish to L. fermentum HCS08-005 freeze- dried powder was 500 μg/ml, and different mass concentrations of L. fermentum HCS08-005 freeze-dried powder could significantly reduce the level of tryptase expression (P<0.01). The results showed that L. fermentum HCS08-005 freeze-dried powder had anti-allergic effect.
  • Optimization of fermentation process of yak wolfberry yoghurt and the effect of freeze-thaw treatment times on its quality
    FAN Yudi, LUO Yihao, SUN Wancheng
    China Brewing. 2025, 44(2): 164-170. https://doi.org/10.11882/j.issn.0254-5071.2025.02.024
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    The yak milk has frozen and thawed repeatedly during processing, which will reduce the quality of yoghurt. Yak wolfberry yoghurt was prepared using frozen yak milk and red wolfberry as raw materials. The fermentation process was optimized through single-factor and orthogonal experiments, and the effects of freeze-thaw cycles of 2, 4, 6, 8, and 10 on the particle size of yak milk, the secondary structure of milk proteins, and the physicochemical indexes of yoghurt were explored. The results showed that the optimal fermentation process conditions of yak wolfberry yoghurt were as follows: red wolfberry pulp 7%, sugar 8%, starter 0.3%, fermentation temperature 41 ℃, and fermentation time 9 h. Under the optimal conditions, the sensory score of yogurt was (85.14±1.86) points, the apparent viscosity was (5.14±0.17) Pa·s, and the lactic acid bacteria count was (5.13±0.32)×109 CFU/g. With the increase of freeze-thaw treatment times, yak milk particle size decreased, secondary structure changed, elastic modulus and viscous modulus of yoghurt decreased, internal three-dimensional space structure collapsed, the lactic acid bacteria count decreased, and the water holding capacity and acidity of yoghurt decreased after 6 freeze-thaw times. Therefore, in the actual production process, the freeze-thaw treatment times of yak milk should be controlled not more than 6 times.
  • Metabolome and transcriptome of Fu tea fermented by Aspergillus montevidensis
    LI Jianmiao, DING Xiaowei, ZHANG Lixu, MA Xueni
    China Brewing. 2025, 44(2): 171-176. https://doi.org/10.11882/j.issn.0254-5071.2025.02.025
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    In order to investigate the effect of Aspergillus montevidensis on the quality of Fu tea, the dark tea was fermented by inoculation with A. montevidensis, the metabolites in tea soup with different fermentation time was analyzed by ultra-high performance liquid chromatography quadrupole time-of-flight mass spectrometry (UHPLC-Q-TOF/MS), and the metabolome and transcriptome analysis were performed based on the results. The results showed that the color of the tea soup was orange-red and amber after 15 d of fermentation by A. montevidensis. The types and relative contents of metabolites in tea leaves with different fermentation time changed significantly. Compared with unfermented tea samples, a total of 37, 72 and 59 differential metabolites were detected in the samples fermented for 3 d, 9 d, and 15 d, respectively, mainly including amino acids, flavonoids, sugars, organic acids, and fatty acids, etc. The relative content of amino acid generally decreased, while the flavonoids contents significantly increased. In addition, a total of 923 differentially expressed genes (DEGs) were screened out by comparative transcriptome (fermentation 15 d/fermentation 9 d) analysis, including 722 up-regulated genes and 201 down-regulated genes. Differential expressed genes were significantly enriched into 17 Kyoto Encyclopedia of Genes and Genomes (KEGG) signaling pathways, including amino acid metabolism, starch and sucrose metabolism, amino sugar and ribose metabolism.
  • Identification,safety and probiotic properties of 3 strains of Bacillus
    WEI Jue, XU Lishi, WU Jianmin, QIN Shuying, YANG Lihua, QIN Shaomin, ZHU Peng, CHEN Fenglian, WEI Shanshan, LIN Jun, YANG Lei, LIU Jinfeng
    China Brewing. 2025, 44(2): 177-184. https://doi.org/10.11882/j.issn.0254-5071.2025.02.026
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    In order to study the safety and probiotic properties of 3 isolated and screened Bacillus strains (numbered as V1, V2, and V5, respectively), these strains were identified by morphological observation and molecular biology techniques, and the drug sensitivity and resistance genes were detected by the K-B drug-sensitive paper diffusion method and the polymerase chain reaction (PCR) method. The heat resistance, bacteriostatic and enzyme-producing activities of 3 Bacillus strains were analyzed. The results showed that strains V1 and V2 were identified as Bacillus velezensis, and strain V5 was identified as Bacillus licheniformis. These 3 strains were sensitive to a variety of antibiotics, and no resistance genes were detected in 2 strains of B. velezensis V1 and V2, except for B. licheniformis V5, for which femA and tetA resistance genes were detected. All 3 strains could withstand 60 ℃ temperature. 3 strains of Bacillus had bacteriostatic effects on Salmonella cholerasuis, Staphylococcus aureus, Escherichia coli O139 and Escherichia coli K88, and could produce cellulase and protease. The highest cellulase activities of strains V1、V2 were 101 U/ml and 92.29 U/ml at 96 h, respectively, and the highest cellulase activity of stain V5 reached 82.87 U/ml at 60 h. The highest protease activities of 3 strains of Bacillus were 75.37 U/ml, 78.83 U/ml and 15.38 U/ml at 48 h, 36 h and 72 h, respectively. The study showed that the 3 strains of Bacillus were relatively safe, with strong heat resistance bacteriostatic and enzyme production properties.
  • Analysis of archaeal community structure in pit mud of strong-flavor Baijiu from different regions
    MA Long, YAN Wei, WANG Shuyu, LIN Yixin, WEI Junqiang, TANG Yun
    China Brewing. 2025, 44(2): 185-190. https://doi.org/10.11882/j.issn.0254-5071.2025.02.027
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    Using the pit mud samples from strong-flavor (Nongxiangxing) Baijiu factories in Longnan, Gansu (JH), Yibin, Sichuan (LZ, YQ, XG), and Chengdu, Sichuan (TC) regions as research objects, the archaeal community diversity in pit mud was analyzed by high-throughput sequencing technology, and the differences in archaeal communities of pit mud from different regions of Baijiu factories were investigated using principal component analysis (PCA) and hierarchical clustering analysis (HCA). The results showed that the distribution of operational taxonomic units (OTUs) of the 5 pit mud samples were similar, among which the LZ pit mud sample had the highest archaeal community richness and diversity. Euryarchaeota (the relative abundance>99%) was absolute dominant archaeal phylum in all 5 pit mud samples at the phylum level, and Methanobacterium and Methanobrevibacter (the relative abundance≥10%) were common dominat archeal genera at the genus level. In addition, the dominant archaeal genera also included Methanosarcina in TC and JH samples(the relative abundance were 18.90% and 25.18%, respectively), and also included Methanoculleus (the relative abundance was 34.25%) and Methanomethylophilus (the relative abundance was 18.87%) in LZ sample. The results of PCA and HCA showed that the archaeal community structure was similar between the JH and TC samples, the XG and YQ samples, and the archaeal community structure of the LZ sample was significantly different from that of other pit mud samples.
  • Brewing characteristics of 4 kinds of highland barley malt based on variation coefficient method
    WANG Min, BAI Shuqun, MEI Yu, ZHENG Xueling
    China Brewing. 2025, 44(2): 191-198. https://doi.org/10.11882/j.issn.0254-5071.2025.02.028
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    In order to explore the adaptability of highland barley malt as beer raw material, the physicochemical indexes, functional indexes and volatile flavor compounds of 4 kinds of highland barley (black highland barley, Ganqing No. 4, Chaiqing No. 1, Dulihuang) malt were detected and compared. The comprehensive score was obtained by the coefficient of variation method, and the optimal brewing characteristics of highland barley malt was screened. The results showed that anthocyanin, β-glucan, Kulbach value, β-amylase and reducing sugar accounted for more weight, among which anthocyanin (weight 0.278) was the most important. The comprehensive score results showed that the brewing characteristics of Ganqing No. 4 malt was the optimal (comprehensive score 0.613), followed by Dulihuang malt (comprehensive score 0.320) and black highland barley malt (comprehensive score 0.285), and the brewing characteristics of Chaiqing No. 1 malt was the worst (comprehensive score 0.002). In general, Ganqing No. 4 malt had better brewing characteristics.
  • Optimization of color protection process conditions and quality analysis of fermented green Capsicum frutescens
    ZHANG Lu, WANG Xiujun, HE Chunxia, HU Rongnian, CHEN Yanlin
    China Brewing. 2025, 44(2): 199-205. https://doi.org/10.11882/j.issn.0254-5071.2025.02.029
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    In order to solve the problem that the serious degradation of chlorophyll in green Capsicum frutescens during the fermentation process had an adverse effect on the product color, fermented green C. frutescens was prepared with green C. frutescens in Guizhou as raw material. Taking chlorophyll preservation rate as the evaluation index, the color protection process conditions were optimized through single factor experiments and response surface experiments, and its quality indicators were analyzed. The results showed that the optimal color protection process conditions were zinc gluconate addition 0.05%, sodium tripolyphosphate addition 0.3%, sodium metabisulfite addition 0.002%. Under the optimized conditions, the total chlorophyll retention rate was 72.85%, which was 10.70% higher than that of the non-protected products. The sensory scores, crispness and comprehensive scores were 86.3 points, 916.19 g and 0.86 points, respectively. The total acid content of fermented green C. frutescens was 0.8 g/100 g, the lead content was 0.14 mg/kg, and no nitrous oxide, sulfur dioxide, Staphylococcus aureus, Salmonella and coliform were detected. All indicators were in line with the requirements of GB 2714—2015 "National Standard for Food Safety Pickled Vegetables".
  • Changes of physicochemical indexes and flavor substances of aged vinegar packaging with polyethylene blown film during storage period
    KANG Shuaishuai, GAO Cuimei, WEI Ruteng, LI Qi, LI Yunlong, ZHANG Xiaoyu, XU Nv
    China Brewing. 2025, 44(2): 206-211. https://doi.org/10.11882/j.issn.0254-5071.2025.02.030
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    The effects of polyethylene (PE) blown film on the quality of aged vinegar were investigated by measuring the dynamic changes of basic physicochemical indexes, amino acids, organic acids and volatile flavor substances of aged vinegar packaging with PE blown film during storage period. The results showed that the contents of total acid and non-volatile acid showed a decreasing trend during storage period, and the contents of amino acid nitrogen, reducing sugar, total ester, salt, soluble unsalted solid, pH, turbidity and baume degree showed a fluctuating trend, among them, the non-volatile acid content decreased the most (35.98%), the increase rate of total ester content was the highest (10.80%). The contents of acetic acid, oxalic acid, citric acid, malic acid, lactic acid and succinic acid decreased, the contents of tartaric acid and pyruvate increased, among them, the decrease rate of citric acid content was the highest (94.98%), the increase rate of pyruvate content was the highest (78.90%). The contents of 17 amino acids all decreased to different degrees, among them, methionine content decreased the most (49.47%). The total types of volatile flavor substances decreased by 15, and ethyl linoleate, vinyl acetate, 4-methylvaleric acid, 3-hydroxy-2-butanone, 2,3,5-trimethyl-6-ethylpyrazine, 2,3-dimethylpyrazine, 2,3,5,6- tetramethylpyrazine, 2,3,5-trimethylpyrazine, 2-methyl-3-propyrazine were added. The total content decreased by 18.69%, and most volatile flavor substances contents decreased. In summary, PE blown film packaging had a significant impact on the quality and flavor of aged vinegar.
  • Analysis of volatile flavor components and response surface optimization of formula of Fuyu-flavor cocktail
    PANG Xiaona, ZHENG Xiaowei, HAN Yufei, HAO Sainan, GE Sumu, DENG Lichuan, FAN Jiashuo, ZHANG Biao, DING Ziyuan
    China Brewing. 2025, 44(2): 212-218. https://doi.org/10.11882/j.issn.0254-5071.2025.02.031
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    Fuyu-flavor cocktail was prepared with Fuyu-flavor base liquor, violet flavor syrup, coconut liqueur and lemon juice as raw materials. Based on the principle of fuzzy mathematical sensory evaluation, using raw materials as independent variables, sensory scores as response values, the formula was optimized by response surface tests. The volatile flavor substances in the raw materials of the Fuyu-flavor cocktail and finished wines with different formula were analyzed, and cluster analysis (CA) and principal component analysis (PCA) were performed based on the detection results. The results showed that 112 and 94 kinds of volatile flavor substances in raw materials and finished wines of Fuyu-flavor cocktail were detected respectively. Ethyl caproate, ethyl enanthate and other esters in Baijiu gave the cocktail fruity and honey, coconut aldehyde in the coconut liqueur gave the cocktail cream and coconut aroma, and ionone in the syrup provided violet flower aroma. The results of CA and PCA showed that the base liquor contents directly affected the cocktail style, and the Fuyu-flavor cocktail samples with different base liquor contents could be distinguished according to the volatile flavor substances. The optimal formula of Fuyu-flavor cocktail was as follows: Fuyu-flavor base liquor 12.0%, violet flavor syrup 18.0%, coconut liqueur 5.0%, lemon juice 0.16%. Under the optimal conditions, the sensory score of Fuyu-flavor cocktail was 81.68.
  • Optimization of fermentation conditions for acidic Monacolin K production by Monascus purpureus with response surface method
    CHEN Yang, HONG Housheng
    China Brewing. 2025, 44(2): 219-225. https://doi.org/10.11882/j.issn.0254-5071.2025.02.032
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    Acidic Monacolin K is a physiologically active substance with multiple functions such as lipid-lowering, anti-fatigue, anti-microbial, anti-tumor and neuroprotective, and is considered to be a good hypolipidemic drug. In order to increase the content of Monacolin K in Monascus fermentation products, using Monascus purpureus as the fermentation strain, the solid-state fermentation conditions of M. purpureus were optimized by single factor test and response surface method. The results showed that the optimal fermentation conditions for acidic Monacolin K production were as follow: solid-liquid ratio 1∶5 (g∶ml), contents of glycerin, soybean powder, L-arginine, sodium acetate 2.34%, 1.97%, 0.60%, 0.15%, respectively. The culture was taken at 30 ℃ at normal temperature for 3 d at the beginning of the experiment, and the low temperature culture was taken at 20 ℃ for 21 d at the end of the experiment, with the total fermentation time was 24 d. On the 3rd and 4th day of low-temperature fermentation, L-arginine 0.60% and sodium acetate 0.15% were added. Under the optimized conditions, the yield of acidic Monacolin K could reach 7.59 mg/g, which was 153.85% higher than that before optimization.
  • Physicochemical property and antioxidant activity of naturally fermented fruit Jiaosu
    CHENG Xian, CHEN Zhouqin, ZHANG Zhulan, GAO Xiaojing, YANG Huangjian, YAN Xuelang, ZHU Aiming, LIAN Yunyang
    China Brewing. 2025, 44(2): 226-230. https://doi.org/10.11882/j.issn.0254-5071.2025.02.033
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    To investigate the physicochemical property and antioxidant activity of naturally fermented Jiaosu in different fruits, 3 kinds of fruit Jiaosu were prepared using natural fermentation with Wendan pomelo, orange pomelo, and loquat as raw materials. The changes of pH value, total acid contents, effective viable bacterial counts, polysaccharides, total phenol content, β-glucanase activities, 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azino- bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and hydroxyl radical scavenging ability were investigated during Jiaosu fermentation. The results showed that during the Jiaosu fermentation process, the pH value of the 3 kinds of fruit Jiaosu first decreased and then stabilized, the total acid content first increased and then stabilized, the effective viable bacteria counts continued to increase, and the polysaccharide contents showed a decreasing trend. At 45 d of fermentation, the total phenol contents of Wendan pomelo and orange pomelo Jiaosu were the highest, which were 0.82 g/L and 0.80 g/L, respectively. The total phenol contents of loquat Jiaosu was the highest at 60 d of fermentation (0.67 g/L), and the β-glucanase activities were the highest at 30 d (2 541.79-4 376.44 U/L). Among the 3 kinds of Jiaosu, loquat Jiaosu had the highest hydroxyl radical scavenging rate (33.32%), and the DPPH and ABTS free radical scavenging rates of Wendan pomelo Jiaosu were the highest, which were 65.4% and 87.96%, respectively. The total phenol and β-glucanase activities and antioxidant activities of naturally fermented fruit Jiaosu were improved.
  • Brewing process optimization and quality analysis of white radish craft beer
    DENG Hanyu, LU Shasha, CHEN Feifan, MAO Tao, DENG Xiangyi, LI Jiwei
    China Brewing. 2025, 44(2): 231-238. https://doi.org/10.11882/j.issn.0254-5071.2025.02.034
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    White radish craft beer was prepared by adding white radish juice in the brewing of craft beer, the brewing process conditions were optimized by single-factor and orthogonal tests, and the physicochemical indexes, antioxidant activity, and volatile flavor components of white radish craft beer were tested. The results showed that the optimal process conditions for white radish craft beer were initial wort sugar content 16 °P, white radish juice and wort volume ratio 1∶4 (white radish juice was added before fermentation), yeast addition 0.8 g/L, hops addition 0.8 g/L, and fermentation temperature 12 ℃. Under these optimal conditions, the sensory score of white radish craft beer was 90.3 points, with rich and harmonious aroma, and its physicochemical indexes were in line with the standards of GB/T 4927—2008 "Beer". The results of GC-MS showed that a total of 34 volatile flavor components were detected in white radish craft beer, including 13 alcohols, 10 esters, 4 aldehydes and ketones, and 7 other types. The relative content of esters was the highest (42.94%). When the addition volumes of white radish craft beer were 0.5 mL, 0.5 mL and 20 μL, the scavenging rates could reach 94.24%, 99.35% and 100% for 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxy and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+) free radicals, respectively.
  • Optimization of fermentation process and antioxidant activity of Rosa roxburghii Jiaosu
    REN Pingguo, XU Qihong, DANG Weihong, FAN Junhao
    China Brewing. 2025, 44(2): 239-244. https://doi.org/10.11882/j.issn.0254-5071.2025.02.035
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    Using Rosa roxburghii produced in the old course of the Yellow River in Kaifeng, Henan as material, the R. roxburghii Jiaosu was prepared with mixed-strain fermentation of Lactiplantibacillus plantarum and Lactobacillus brevis (2∶1). Using the activity of superoxide dismutase (SOD) as evaluation index, the effects of sugar addition, inoculum, fermentation temperature and time on the quality of R. roxburghii Jiaosu were investigated by single factor experiments and response surface experiments, the fermentation process of R. roxburghii Jiaosu was optimized, and its antioxidant activities were analyzed. The results showed that the optimal fermentation process of R. roxburghii Jiaosu was obtained as follows: sugar addition 6%, inoculum 3%, fermentation temperature 33 ℃ and time 17 h. Under these optimal conditions, the SOD activity of R. roxburghii Jiaosu was (7 021.22±3.32) U/ml. When the volume fraction of R. roxburghii Jiaosu was 1.25%, the DPPH and ABTS free radical scavenging rates could reach 86.56% and 93.29%, respectively, which increased by 12.98% and 15.24% compared with before optimization, respectively. The half inhibition concentration (IC50) values of R. roxburghii Jiaosu on DPPH and ABTS free radicals were 0.012 mg vitamin C equivalent (VCE)/ml and 0.013 mg VCE/ml, respectively, indicating that R. roxburghii Jiaosu had good antioxidant capacity.
  • Optimization of extraction process and antioxidant activity of total flavonoids from sauce-flavor Baijiu distiller's grains
    LI Fangxiang, TANG Jiale, YU Zhengtao, WANG Guiyuan, XIE Yi
    China Brewing. 2025, 44(2): 245-250. https://doi.org/10.11882/j.issn.0254-5071.2025.02.036
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    Using the byproduct distiller's grains of sauce-flavor (Jiangxiangxing) Baijiu in Renhuai city, Guizhou province as the research object, the ethanol as the extract solvent, the total flavonoids were extracted by water bath reflux. Using total flavonoids yield from distiller's grains as the response value, the extraction process was optimized by single factor tests and Box-Behnken response surface tests, and the antioxidant activity was measured. The results showed that the optimal process conditions for the extraction of total flavonoids from the distiller's grains by ethanol extraction method were as follows: ethanol volume fraction 80%, solid and liquid ratio 1∶23 (g∶ml), extraction time 29 min, and water bath temperature 72 ℃. Under these optimal conditions, the yield of total flavonoids in the distiller's grains of sauce-flavor Baijiu was 4.02%. The antioxidant tests results showed that the semi- inhibitory concentration (IC50) values of total flavonoids extract on 1,1-diphenyl-2-picrohydrazyl (DPPH) radicals and hydroxyl radicals were 18.89 μg/ml and 14.69 μg/ml, respectively, indicating that the total flavonoids extract from sauce-flavor Baijiu had certain antioxidant activity, and provided a theoretical basis for the preparation of flavone-rich blended liquor.
  • Optimization of extraction process and evaluation of antioxidant activity in vitro of anthocyanins from coffee pericarp by ultrasonic-assisted enzyme method
    LI Xueling, LI Xue, REN Simei, XU Yuannan, GUO Jie, YANG Li
    China Brewing. 2025, 44(2): 251-255. https://doi.org/10.11882/j.issn.0254-5071.2025.02.037
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    In order to explore the extraction process and antioxidant activity in vitro of anthocyanins from coffee pericarp, the anthocyanins from coffee pericarp was extracted by ultrasound-assisted enzymatic method. The extraction process of anthocyanins from coffee pericarp was optimized by single factor tests and orthogonal tests, and the antioxidant activity in vitro was studied. The results showed that the optimal extraction conditions for anthocyanins from coffee pericarp were as follows: extraction temperature 60 ℃, ethanol volume fraction 60%, pectinase addition 2%, solid and liquid ratio 1∶50 (g∶ml), extraction time 40 min. Under the optimal condition, the anthocyanin yield of coffee pericarp reached 0.274%. The results of antioxidant activity in vitro tests showed that when mass concentration of the sample was 30 μg/ml, the scavenging rates of DPPH and OH radicals were 91.40% and 67.28%, respectively, and the semi-inhibitory concentration (IC50) values were 6.36 μg/ml and 12.16 μg/ml, respectively. When mass concentration of the sample was 5 μg/ml, the total reduction capacity was the highest (absorbance value was 0.987). Therefore, coffee pericarp anthocyanin had certain antioxidant capacity.
  • L-lactic acid fermentation condition with rapid saccharification solution of total cellulose from wheat straw as carbon source
    PENG Hongcao, XU Xueqin, WANG Xiaofan, ZHU Huixia, MA Xiaojing, YAO Risheng, WANG Huai
    China Brewing. 2025, 44(2): 256-260. https://doi.org/10.11882/j.issn.0254-5071.2025.02.038
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    Using the saccharified liquid of wheat straw total cellulose hydrolyzed for 5 h as the alternative carbon source, the fermentation conditions of L-lactic acid produced by Bacillus coagulans were optimized by single factor and response surface tests. The results showed that the optimal fermentation conditions were seed age 4.20 h, inoculum 5%, fermentation temperature 50 ℃, loading liquid volume 42% and rotation speed 150 r/min. Under the optimal conditions, the yield of L-lactic acid was 54.92 g/L after 18 h fermentation. Therefore, the saccharified liquid obtained by rapid saccharification of wheat straw total cellulose could be used as the carbon source for L-lactic acid fermentation, which could replace grain starch to produce lactic acid. This research result would strongly promote straw lignocellulose to replace grain starch for lactic acid fermentation.
  • Simultaneous detection of 12 pyrazines in Guizhou sauce-flavor Baijiu by SPE-GC-MS/MS
    YANG Jinchuan, HANG Jialing, BAI Xuemei, ZHANG Jimin
    China Brewing. 2025, 44(2): 261-267. https://doi.org/10.11882/j.issn.0254-5071.2025.02.039
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    A method was established for the simultaneous determination of 12 pyrazines in Guizhou sauce-flavor (Jiangxiangxing) Baijiu by solid phase extraction (SPE) pretreatment combined with gas chromatography-tandem mass spectrometry (GC-MS/MS). The samples were purified and concentrated by alkaline diatomite solid-phase extraction column, then determined by GC-MS/MS selective monitoring mode (SRM) and quantified by internal standard method. The results showed that there was a good linear relationship between the contents of 12 pyrazine in the range of 5-2 000 μg/L, and the correlation coefficients (R2) were all over 0.99. The limit of detection (LOD) were 0.18-2.52 μg/L, and limit of quantitative (LOQ) were 0.59- 8.39 μg/L. The average recoveries rates of 12 pyrazines were 85.5%-105.0%, and the relative standard deviations (RSD) of precision experiments were 4.80%-9.70%. 12 kinds of pyrazines were detected in 7 kinds of sauce-flavor Baijiu in Guizhou, with a total content of 3.84-8.48 mg/L. The contents of each pyrazine in different sauce-flavor Baijiu were different, but the contents of tetramethylpyrazine and trimethylpyrazine were the highest, which were 1.00-3.91 mg/L and 0.68-1.79 mg/L, respectively. The method had the advantages of simple operation, high sensitivity, good accuracy and precision, and could be used for rapid detection of pyrazines in sauce-flavor Baijiu.
  • Determination of 6 quinolones drug residues in milk by Ostro orifice plate combined with UPLC-MS/MS
    WANG Yanpeng, ZHANG Biao, LI Peng, QIU Jianfei
    China Brewing. 2025, 44(2): 268-272. https://doi.org/10.11882/j.issn.0254-5071.2025.02.040
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    An ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method for the determination of 6 quinolones drug residues in milk was established. The milk samples were extracted with 0.2% formic acid-acetonitrile, purified by Ostro sample preparation plate, separated by C18 column, gradient elution was performed with 5 mmol/L ammonium formate (containing 0.1% formic acid)-acetonitrile, collected with multiple reaction monitoring (MRM) mode under electron spray ionization (ESI+) mode, and quantitative by internal standard method. The results showed that the 6 quinolones drug had good linearity in the mass concentration range of 5-200 ng/ml, and the correlation coefficients (R) were all greater than 0.999. The limits of detection and limits of quantification were 0.2 μg/kg and 0.5 μg/kg, respectively. The average recovery rates were 80.1%-98.9% at 3 different standard concentrations, the relative standard deviation (RSD) of precision tests results were 1.9%-9.2%, and the RSD of the method stability tests results were 2.6%-10.8%. The pre-treatment step of this method was simple and fast, the detection efficiency and throughput were high, and it was suitable for rapid screening, quantitative and qualitative analysis of 6 quinolones drug in milk.
  • Development of detection methods for 31 pesticide and veterinary drug residues in bee products from Chongqing and their risk assessment of dietary exposure
    WU Rong, HE Lingzhi, TAN Meiling, ZHANG Hua, YAN Rui
    China Brewing. 2025, 44(2): 273-280. https://doi.org/10.11882/j.issn.0254-5071.2025.02.041
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    An ultra high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method was established for the determination of 31 pesticide and veterinary drug residues in bee products, and then the residues were analyzed in 206 bee products from various districts and counties in Chongqing, as well as their dietary exposure risk was assessed. The results showed that samples were extracted with 80% acetonitrile-water (containing 0.2% formic acid), purified by Oasis PRiME HLB solid phase extraction column at the filtration rate of 1 drip/s, separated with Waters ACQUITY UPLC BEH C18 column (100 mm×2.1 mm, 1.7 μm) using methanol and 5 mmol/L ammonium acetate-0.1% formic acid-water solution as the mobile phase for gradient elution, qualified using multiple reaction monitoring (MRM) mode with electrospray ionization in positive and negative ion mode, and quantified with external standard method. Under these conditions, the 25 veterinary drug and 6 pesticides residues showed good linear relationships in the range of 0.2-250 ng/ml and 1.0-250 ng/ml, respectively (R2>0.99), their detection limits, quantitation limits, standard recovery rates and relative standard deviations of precision tests results were 0.006-0.057 μg/kg, 0.021-0.191 μg/kg, 60.3%-116.7%, and 0.3%-13.2%, respectively, indicating that the method had high accuracy and good repeatability, and was suitable for the determination of the pesticide and veterinary drug residues in bee products. A total of 19 pesticide and veterinary drug residues were detected in commercially available bee products, among which the food safety index (IFS) of enrofloxacin, trimethoprim, lornidazole, ciprofloxacin, chloramphenicol and metronidazole were greater than 1, indicating a high risk of dietary exposure and should be strengthened supervision. The results provided references for bee products quality supervision in Chongqing.
  • Study on the influence of Baijiu enterprise digital service strategy on enterprise performance
    TONG Jun, LUO Ya, WANG Kai
    China Brewing. 2025, 44(2): 281-288. https://doi.org/10.11882/j.issn.0254-5071.2025.02.042
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    Using Baijiu companies as the research objects, a theoretical model with digital service strategy as the independent variable, organizational resilience as the mediating variable, and firm performance as the dependent variable based on competitive advantage theory and dynamic capability theory. Through questionnaire survey and empirical research, the results showed that the digital service strategy of Baijiu companies had a positive impact on enterprise performance. Organizational resilience played a partial mediating role between digital service strategy and enterprise performance. Environmental uncertainty played a moderating role in the relationship between digital service strategy and enterprise performance. Advice that the Baijiu enterprises should strengthen the strategic transformation planning of digital service, enhance the resilience of enterprise organizations, and pay attention and flexibly reply to environmental uncertainties were suggested.
  • Resilience improvement of wine industry chain in Penglai
    ZHOU Chunyu, XU Shaorong
    China Brewing. 2025, 44(2): 289-293. https://doi.org/10.11882/j.issn.0254-5071.2025.02.043
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    Relying on the location advantages, Penglai wine industry has formed a relatively complete whole industry chain model through the government, enterprises and other multiple subjects to coordinate and make joint progress. Improving the resilience of wine industry chain in Penglai is an important part of promoting the high-quality development of the industry and the process of industrial modernization. The casting work of the resilience of Penglai wine industry chain has significant advantages in terms of location and industrial agglomeration, new quality productivity, win-win cooperation of multiple main interests, and policy support. However, there are still problems such as shortage of basic factor resources, insufficient scientific and technological innovation capacity, unbalanced development of enterprises, and mismatch between supply and demand. Improving the supply mechanism of basic factor resources, optimizing the organization mechanism of scientific and technological innovation, improving the long- term mechanism of enterprise co-construction and win-win, and working together at both ends of supply and demand were suggested, in order to provide impetus and guarantee for the improvement of the resilience of wine industry chain in Penglai.
  • Development status and countermeasures of Xinjiang wine brand based on SWOT-PEST analysis
    YANG Qimeng, LI Jiagui, DANG Guofang, ZHANG Cui, TAN Mingdong
    China Brewing. 2025, 44(2): 294-298. https://doi.org/10.11882/j.issn.0254-5071.2025.02.044
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    Xinjiang is an important wine producing region in China. It has a long history of wine development, distinct product characteristics, and has formed a certain industrial scale. However, Xinjiang wine also faces problems such as low regional visibility, insufficient brand promotion, and poor product sales. The advantages, disadvantages, opportunities and threats of Xinjiang wine brand construction were analyzed by the SWOT-PEST method from the aspects of politics, economy, society and technology, and it was proposed to accelerate the construction of Xinjiang wine brand by means of enriching brand connotation, improving industrial chain, building comprehensive service platform and strengthening publicity.
  • Development strategy of Fangxian Huangjiu industry based on SWOT analysis
    CHANG Kun, CHEN Xiang, LI Ping, LI Hui, CHEN Lixiao, LI Liangliang, LI Wenpin, CAO Kun, XIAO Nengwu, CUI Peng, SONG Wei
    China Brewing. 2025, 44(2): 299-302. https://doi.org/10.11882/j.issn.0254-5071.2025.02.045
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    Huangjiu is the oldest fermented alcoholic drink in China, earning the reputation as the "national alcoholic drink". Fangxian, located in Shiyan, the core water source area of the South-to-North Water Diversion Project, is the most important area of Huangjiu production. In recent years, the Shiyan municipal Party Committee and municipal government have attached great importance to the development of the Huangjiu industry, and regard it as one of the key industries in Shiyan. With the continuous development of the industry, there have been problems such as insufficient product innovation, narrow market expansion, slow industrial development and professional talents shortage. In this paper, the strength, weaknesses, opportunities, threats and restraining factors faced by the development of Fangxian Huangjiu industry were analyzed by SWOT analysis, and these corresponding countermeasures were put forward from 4 aspects: strength-opportunity (SO), weaknesses-opportunity (WO), strength-threat (ST) and weaknesses-threat (WT).
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