25 March 2026, Volume 45 Issue 3
    

  • Select all
    |
  • Research status and prospects of lingering aroma of sauce-flavor Baijiu in the empty cup
    QIAN Chunqin, LI Jinyan, HE Kaiping, CHEN Tian, YIN Haiyan, CHEN Wang, WANG Jinlong
    China Brewing. 2026, 45(3): 1-6. https://doi.org/10.11882/j.issn.0254-5071.2026.03.001
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    The lingering aroma of Baijiu in the empty cup is defined as the fragrance remaining in the cup after the Baijiu is consumed or poured out. This characteristic is particularly prominent in sauce-flavor (Jiangxiangxing) Baijiu and serves as an important indicator for evaluating Baijiu quality. Its formation is recognized as a complex physicochemical process, involving the volatilization, adsorption, and interactions of various compounds, which are closely influenced by the volatility of the compounds and environmental factors. In this paper, the research progress on the formation mechanisms, analytical methods, and influencing factors of lingering aroma in the empty cup, the current research status and development trends of the lingering aroma were systematically summarized. Key issues in existing research were identified, and future research directions were proposed, aiming to provide theoretical and technical support for the quality evaluation, quality enhancement, and industrial development of sauce-flavor Baijiu.
  • Research progress on the effect of microorganism on flavor formation and safety during fermentation process of Suancai
    KONG Jinjin, BAN Shidong, LONG Yun, ZONG Chunyang, YU Yuanguo, WANG Xiaodan
    China Brewing. 2026, 45(3): 7-14. https://doi.org/10.11882/j.issn.0254-5071.2026.03.002
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    Suancai, as a traditional fermented vegetable with a long history, has won the favor of consumers because of its crisp and refreshing, sour and mellow flavor, and rich nutrients such as vitamins, dietary fiber and minerals. Suancai is a fermented food which is fermented from Chinese cabbage, mustard vegetables and green vegetables through microbial metabolism and a series of biochemical reactions. During the fermentation process, the structure of microbial community changes alternately, and the microbes in different stages plays different roles, which has a great impact on the quality, flavor and safety of Suancai. The microbial diversity of Suancai was reviewed, the effect of fermentation conditions on the quality of Suancai was discussed, and the effect of different microbial populations on the flavor formation and safety of Suancai was analyzed. The aim was to explore the feasibility of improving the quality of Suancai by regulating microbial metabolism, and to provide reference for enhancing the quality of Suancai.
  • Research progress on enzyme-mediated transformation mechanisms of phenolic bioactive compounds in Gastrodia elata and applications of enzyme-producing strains
    LUO Yajie, ZHOU Xiaolong, DENG Feiyue
    China Brewing. 2026, 45(3): 15-21. https://doi.org/10.11882/j.issn.0254-5071.2026.03.003
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    Gastrodia elata, a traditional and highly valued Chinese medicinal herb, contains major phenolic bioactive compounds (gastrodin, p-hydroxybenzyl alcohol and parishins), which exhibit multiple pharmacological activities including neuroprotection, anti-inflammation and antioxidant effects. However, these compounds suffer from low bioavailability in their natural state. In-depth investigation into biotransformation pathways of phenolic bioactive compounds in G. elata and promoting its transformation from a traditional herbal medicine into functional foods with enhanced stability, improved absorption, and better palatability is of great significance to the development of G. elata industry. In this paper, the pharmacological effects and action mechanisms of main phenolic bioactive compounds in G. elata were summarized, their pharmacokinetic characteristics were sorted out, the regulatory mechanism of β-glycosidase and esterase on the directed transformation of phenolic compounds in G. elata was expounded, the transformation pathway and enzymatic hydrolysis mechanism of the main phenolic transformation active components by enzymes were elaborated, and the enzymatic properties and application efficacy of strains producing β-glucosidase and esterase were further summarized, aiming to provide theoretical support and technical paradigms for developing high-value-added functional products derived from G. elata.
  • Research progress on the flavor and safety control of cooking wine
    HUANG Luyi, LIU Gongliang, LIN Shuochun, BAI Yongping, BAI Weidong, QU Chunyun
    China Brewing. 2026, 45(3): 22-27. https://doi.org/10.11882/j.issn.0254-5071.2026.03.004
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    As a seasoning with an expanding market share, the quality and safety of the cooking wine have received widespread attention. In this review, the sources and flavor characteristics of taste substances (amino acid nitrogen, nucleotides, organic acids) and volatile flavor substances (alcohols, aldehydes, esters, others) of cooking wine were systematically summarized. The hazards of harmful substances such as higher alcohols, biogenic amines, and ethyl carbamates in cooking wine, as well as their formation mechanisms were elaborated. Moreover, methods for reducing these harmful substances in cooking wine were proposed. In the future, it was necessary to further analyze the flavor mechanism of cooking wine and establish the limit standards for the content of harmful substances in cooking wine, aiming to provide references for improving the quality of cooking wine and promoting its industrial development.
  • Differences analysis of fungal community structure of light-flavor Dacha Baijiu in different seasons during the fermentation process
    YANG Kaihuan, CAO Miaowen, LI Qi, BO Tao
    China Brewing. 2026, 45(3): 28-33. https://doi.org/10.11882/j.issn.0254-5071.2026.03.005
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    To investigate the effect of different seasons on the fungal community in fermented grains of light-flavor (Qingxiangxing) Dacha Baijiu, the diversity and colony structure of fungi in the fermented grains of light-flavor Dacha Baijiu in different seasons were detected using high-throughput sequencing technology. The differences and correlations of the fungal community in the fermented grains in different seasons were analyzed based on multivariate statistical methods. The results showed that there were significant differences in the diversity and structure of the fungal flora in the fermented grains in different seasons. The diversity indexes and richness indexes of the fermented grains in winter were significantly lower than those in other seasons (P<0.05). Based on the linear discriminant analysis score of the linear discriminant analysis effect size (LEfSe), 10 differential fungal genera (such as Kazachstania, Rhizopus, Wickerhamomyces, and Rhizomucor were selected from the fermented grains of different seasons (LDA>2, P<0.05). The analysis of microbial co-occurrence networks revealed that the fungal community structure of the fermented grains in autumn was complex but unstable, while the fungal community structure of the fermented grains in winter was simple but exhibited the highest stability. In conclusion, the production season had certain effect on the diversity, composition structure, community complexity and stability of the fungal community in the fermented grains.
  • Effect of pit age and spatial position on physicochemical property and enzyme activity of pit mud of strong-flavor Baijiu
    SHEN Xiaojuan, HU Jing, HAN Tianyao, XUE Dan, DENG Bo
    China Brewing. 2026, 45(3): 34-43. https://doi.org/10.11882/j.issn.0254-5071.2026.03.006
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    The effects of different pit ages and spatial position on the physicochemical property and enzyme activity of pit mud in strong-flavor (Nongxiangxing) Baijiu were investigated, and their correlations were analyzed. The results indicated that characteristics of pit mud were significantly altered by pit age. With the increase of pit age, bulk density and fractal dimension were continuously decreased, while porosity, pore tightness, pore connectivity, and anisotropy values were increased. The soil moisture content, ash content, total carbon, total nitrogen, and δ13C carbon isotope ratio reached their maximum value in century-old pit mud. pH was observed to exhibit an initial increase followed by stabilization with pit age increased, while humic acid content was found to decrease over time. The C/N ratio was the highest in new pit mud. The lowest activities of phosphatase, β-glucosidase, and cellobiohydrolase and peroxidase were detected in century-old pit mud, indicating a stable maturation state of pit mud. The physicochemical properties and enzyme activities of 3-years-old pit mud were found to fluctuate significantly across different spatial locations, whereas enzyme activities in 40-years-old and century-old pit mud were shown to exhibit minimal variation across locations. This indicated that newly formed pit mud was characterized by low maturity during the initial acclimatization phase, resulting in an unstable environment for microbial growth. The correlation results indicated that there was a synergistic effect among the physicochemical factors of pit mud, which jointly influence its function. Phosphatase and β-N-acetylglucosaminidase had significant correlations with some physicochemical properties of pit mud, and C/N and pH were the main factors affecting the enzyme activity of pit mud. This study revealed the time-space coupling mechanism of pit mud functional evolution, providing a theoretical basis for ecological regulation and flavor metabolism optimization of traditional Baijiu fermentation pits.
  • Analysis of microbial community, physicochemical indexes, brewing characteristics and their correlations of new and aged sauce-flavor Daqu
    WANG Furong, TANG Jiadai, LUO Jie, ZHAO Yimei, DONG Shasha, ZHAO Man
    China Brewing. 2026, 45(3): 44-50. https://doi.org/10.11882/j.issn.0254-5071.2026.03.007
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    To deeply explore the regulatory mechanism of storage and aging on the microecology and functional microorganisms of sauce-flavor (Jiangxiangxing) Daqu, using new Daqu (storage 0 d) and aged Daqu (storage 180 d) as the research objects, the differences in microbial community structure, physicochemical indexes and brewing characteristics between new Daqu and aged Daqu were systematically compared by high-throughput sequencing technology and conventional detection methods. The results showed that the significant succession of the microbial ecosystem in Daqu was driven by the aging process. In fungal communities, although the species richness (Chao1, ACE indexes) of aged Daqu was lower than that of new Daqu, the species diversity (Shannon index) and evenness (Simpson index) were significantly higher. The community structure shifted from absolute dominance of Thermoascus (93.1%) in new Daqu to a stable, multi genus profile in aged Daqu co dominated by Monascus (21.07%) and Pichia (19.51%). In bacterial communities, both richness and diversity decreased markedly in aged Daqu, with Oceanobacillus (47.0%) becoming the absolute dominant genus. The new Daqu, with its rich microbial community, exhibited high saccharification power and fermentation power [499.20 mg/(g·h) and 0.56 g/(0.5 g·72 h), respectively], serving as the alcohol production engine. In contrast, aged Daqu, with its specific functional community, showed significantly enhanced esterification power and liquefaction power [7.00 g/(50 g·7 d) and 0.48 g/(g·h), respectively], acting as the key flavor generation core. Redundancy analysis (RDA) further indicated that there was significant positive correlation between saccharification power, fermentation power and Thermoascus, and as well as between esterification power and Monascus, Pichia.
  • Bacterial community structure and its gene function succession pattern of low-temperature Daqu during the fermentation process
    YE Zhenhui, HOU Qiangchuan, DONG Xiaoyuan, LI Liang, GUO Zhuang
    China Brewing. 2026, 45(3): 51-57. https://doi.org/10.11882/j.issn.0254-5071.2026.03.008
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    The succession pattern of bacterial communities of low-temperature Daqu during the fermentation process was analyzed using MiSeq high- throughput sequencing technology combined with multivariate statistical analysis methods, and the gene functions were annotated by PICRUSt software. The results showed that during the low-temperature Daqu fermentation process, the Chao1 index and Shannon index of the bacterial flora significantly increased during the Shangmei and Chaohuo stages, respectively (P<0.05). Partitioning Around Medoids (PAM) analysis showed that the samples before storage constituted cluster I, the samples during the Shangmei, Liangmei and Qichaohuo stages constituted Cluster II, and the samples during the Chaohuo, Dahuo, Houhuo and Yangqu stages constituted Cluster III. The bacteria in both Cluster I and Cluster II samples were mainly lactic acid bacteria, and the cumulative average relative abundance was both >85%. The cumulative average relative abundance of lactic acid bacteria in Cluster Ⅲ samples decreased to 61.59%, and heat-resistant bacterial groups such as Bacillus emerged, with a cumulative average relative abundance of 19.12%. After the Chaohuo stage, the correlation network among bacterial flora became tighter, and the distance between groups significantly decreased (P<0.05). Gene function prediction showed that the expression levels of bacterial flora genes in cluster II samples were significantly higher in functions related to cell growth and reproduction (P<0.05), while in cluster III samples, the expression levels of bacterial flora genes in function related to material metabolism were significantly higher (P<0.05). In summary, the bacterial community structure of low-temperature Daqu underwent apparent changes during the Shangmei stage and the Chaohuo stage. After the Chaohuo stage, the interaction among bacterial communities and structural stability enhanced, and the expression of genes related to substance metabolism increased.
  • Effect of mechanical and manual Qu-making on the quality of high-temperature Daqu
    GUO Fengyi, CEHN Guo, REN Tingting, YANG Honglin, CHEN Yuhai, YANG Zhiping, YIN Xuezhong, WANG Runfen, LI Changwen, YAN Pei
    China Brewing. 2026, 45(3): 58-65. https://doi.org/10.11882/j.issn.0254-5071.2026.03.009
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    To investigate the effect of mechanical and manual Qu-making on the quality of sauce-flavor (Jiangxiangxing) high-temperature Daqu, the temperature and humidity, physicochemical characteristics, volatile flavor compounds and microbial communities were compared during the Qu-making process between the two methods. The differential flavor compounds were screened by Partial least squares discriminant analysis (PLS-DA), and variable importance in projection (VIP) values were calculated. The results indicated that temperature fluctuations in the fermentation room and the Qu bricks were more pronounced during mechanical Qu-making. The overall density of mechanical Qu bricks was lower [(1.00±0.17) g/cm3], with uneven moisture distribution and looser structure. However, manually made Qu bricks exhibited more stable temperature and humidity conditions and denser structure. The volatile flavor compounds in Chaicang Qu revealed higher contents of esters (52.60 μg/g) and pyrazines (68.74 μg/g) in mechanically made Qu, along with elevated levels of ketones and aldehydes. The PLS-DA model could effectively distinguish the two types of Daqu, and 82 main differential compounds (VIP>1) were identified. After three months of storage, the total content of volatile flavor compounds decreased, with a greater decrease in mechanical Qu. Nevertheless, the two could still be effectively separated by PLS-DA, and 56 main differential compounds (VIP>1) were identified, indicating that the Qu-making methods had persistent impact on flavor. After 3 month of storage, the mold count in manually made Qu (7.33×103 CFU/g) was significantly higher than that in mechanically made Qu (5.26×103 CFU/g) (P<0.01), whereas no significant differences were found in bacterial and yeast counts (P>0.05). In conclusion, mechanical Qu making was more conducive to the formation of flavor compounds, whereas manual Qu making showed advantages in microbial community structure and physical structure of the Qu bricks.
  • Quality evaluation of red sour soup based on analytic hierarchy process and isolation, screening and application of excellent lactic acid bacteria
    ZHANG Yixiang, XIE Yushi, WANG Guoyan, TANG Liu, ZHENG Yu, TAO Ting, ZHI Mengjuan, ZENG Haiying
    China Brewing. 2026, 45(3): 66-74. https://doi.org/10.11882/j.issn.0254-5071.2026.03.010
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    Using 9 red sour soups from different regions of Guizhou (numbered as QB, QX1, QX2, QZ, QDN1-QDN5) as research objects, the sensory quality, physicochemical indexes, and active components were analyzed by conventional detection method, and high-quality red sour soups were selected by comprehensive evaluation system constructed combined with analytic hierarchy process (AHP). Combining traditional isolation methods, the excellent lactic acid bacteria were isolated and screened based on fermentation performance, tolerance, and safety tests, identified through morphological observation and molecular biology techniques, and fermentation verification experiments were conducted. The results showed that sample QB had the highest contents of soluble solids, reducing sugar, and succinic acid (24.50%, 0.85%, and 63.26 g/kg, respectively), sample QDN2 had the highest amino acid nitrogen and acetic acid contents (0.29 g/100 g and 18.26 g/kg, respectively), and samples QDN4 and QX1 had relatively high lycopene contents (3.56 μg/g and 3.07 μg/g, respectively). AHP results showed that the top 3 samples in terms of comprehensive scores were QDN2, QB, and QX1. A total of 2 excellent lactic acid bacteria strains (numbered as L1 and L9) were isolated and screened from high-quality red sour soups, identified as Limosilactobacillus fermentum and Pediococcus ethanolidurans, respectively. The lactic acid production reached 12.04 g/kg and 11.40 g/kg, respectively. The acid and salt tolerance were optimal, and they were sensitive to 7 and 8 common antibiotics, respectively, with high safety. The results of the fermentation verification experiment showed that the overall score of red sour soup sample of strains L1 and L9 (1∶1) fortified fermented was 0.56, which was higher than that of the natural fermented group (0.29).
  • Analysis of microbial community diversity and physicochemical indexes of fermented grains during the sixth round stacking fermentation of Wuling sauce-flavor Baijiu
    SHU Nan, WANG Guijun, ZHANG Fuyan, WANG Qingyu, WEI Linan, ZI Luyan, HUANG Simin, CHENG Zongzhi, CHEN Jiahao
    China Brewing. 2026, 45(3): 75-83. https://doi.org/10.11882/j.issn.0254-5071.2026.03.011
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    Using fermented grains during the sixth round stacking fermentation of Wuling sauce-flavor (Jiangxiangxing) Baijiu as the research object, the physicochemical indexes were determined by conventional detection methods, the diversity and succession rules of the microbial community were studied based on traditional culturable methods and Illumina Miseq high-throughput sequencing platform, and the correlation among microbial communities and between microbial communities and physicochemical indexes were analyzed by combining multivariate statistical methods. The results showed that the starch content of the fermented grains remained relatively constant during the stacking fermentation process, while the acidity and moisture slightly decreased. Yeasts and bacteria rapidly enriched, and viable mold colonies decreased. The diversity and richness of the bacterial community were higher than those of the fungal community, but both showed downward trend. A total of 10 dominant bacterial genera (relative abundance>1%) such as Acetobacter and Kroppenstedtia, and 9 dominant fungal genera such as Starmerella and Byssochlamys were annotated from the fermented grains samples during the stacking fermentation process. Based on the linear discriminant analysis (LDA) score>4, 5 differential bacterial genera and 6 differential fungal genera were screened. Among them, Kroppenstedtia and Thermomyces were key correlation hubs, related to multiple genera. The succession process of Bacillus was positively correlated with acidity, moisture and starch, while Aspergillus and Pichia were positively and negatively correlated with acidity, respectively.
  • Screening and identification of high-yield γ-aminobutyric acid strains and their application in light-flavor Baijiu
    CHEN Kai, ZHU Liping, JIANG Wei, XIONG Xiaotong, YANG Qiang, CHEN Shenxi
    China Brewing. 2026, 45(3): 84-90. https://doi.org/10.11882/j.issn.0254-5071.2026.03.012
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    High-yield γ-aminobutyric acid (GABA) strains were isolated and screened from fermented grains by traditional culture isolation method combined with HPLC-MS, and identified by morphological observation and molecular biological techniques, the superior strain with high-yield GABA was screened by environmental tolerance analysis, the fermentation process for GABA production was optimized by single factor experiments, and it was applied to small-scale brewing experiment of light-flavor (Qingxiangxing) Baijiu. The results showed that 2 strainswith high-yield GABA were screened and identified, which were Lentilactobacillus hilgardii X920 and Lentilactobacillus diolivorans X952. Among them, L. hilgardii X920 was a superior strain with high-yield GABA, which had good environmental tolerance. It could withstand temperature 47 ℃, pH 4.0, and ethanol volume fraction 12%. The optimized fermentation process for GABA production by L. hilgardii X920 was as follows: using MRS broth as the fermentation substrate supplemented with L-glutamate 50 g/L and glucose 20 g/L, incubation at 37 ℃ for 3 d. Under these conditions, GABA yield reached 29.53 g/L, which was 19.5 times higher than that before optimization. Adding 2‰ fermentation liquid of L. hilgardii X920 (cell concentration 1×109 CFU/L) during the fermentation stage of light-flavor Baijiu could increase the GABA content in the fermented grains by 32 times, with the highest content reaching 0.48 g/kg. This research not only established a complete system for screening and fermentation process optimization of high-yield GABA strains, but also provided feasible process scheme for achieving targeted enrichment of GABA in fermented grains, and had significant industrial application value.
  • Volatile compound characteristics and differential analysis of lingering aroma of sauce-flavor Baijiu in the empty cup
    WU Tianxiang, LIN Yao, ZHANG Shaoji
    China Brewing. 2026, 45(3): 91-97. https://doi.org/10.11882/j.issn.0254-5071.2026.03.013
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    To explore the characteristics and differences of lingering aroma of sauce-flavor (Jiangxiangxing) Baijiu in the empty cup, the number of volatile compounds in empty cup was determined using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and the optimal inverted time of empty cup was determined. The aroma compounds in the empty cup of three typical Guizhou sauce-flavor Baijiu samples (MT, XJ, JS) under the optimal inverted time were analyzed. The differences in volatile flavor compounds among the three samples were investigated using principal component analysis (PCA), orthogonal partial least squares-discriminant analysis (OPLS-DA), and relative odor activity value (ROAV). Results demonstrated that at 0 h of empty cup inversion, the contents of short-chain fatty acid ethyl esters were the highest. At 3 h of inversion, the liquid droplets in the cup had completely evaporated, and high molecular weight compounds, such as aromatic esters and aromatic alcohols, became the predominant residual components. Therefore, the inverted time of the empty cup was selected as 3 h. Under the condition, a total of 26 volatile flavor compounds were identified from the empty cup of the three Baijiu samples. The MT sample (17 compounds) was characterized by a rich profile of floral, sweet, and oily notes, whereas the XJ sample (19 compounds) was dominated by fruity aromas. The JS sample (17 compounds) exhibited a complex hierarchy of aromas, with both floral and fruity aroma present. Based on variable importance in projection (VIP>1), 13 differential compounds were identified. Based on the ROAV>1, four key differential flavor compounds were identified in the empty cups of three wine samples, namely ethyl myristate, phenylacetic acid, hexanoic acid, and capric acid. This study revealed the multi-dimensional and distinctive features of lingering aroma of sauce-flavor Baijiu in the empty cup, providing data support and theoretical basis for further research on the flavor components and aroma characteristics of Baijiu.
  • Genetic diversity of Latilactobacillus sakei based on genomic
    RAN Xiaoxu, XU Tingting, BAO Kaidi, CHEN Xianlan, WANG Chan, LI Yongbo, ZHANG Zhendong
    China Brewing. 2026, 45(3): 98-104. https://doi.org/10.11882/j.issn.0254-5071.2026.03.014
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    To analyze the genetic diversity of Latilactobacillus sakei, and to gain a deeper understanding of its molecular evolution and ecological adaptation mechanisms, genomic comparative analysis, population structure analysis, and positive selection analysis were conducted on 74 L. sakei strains with published genome sequences. These analyses were then compared with existing multilocus sequence typing methods. The results showed that the genome size of L. sakei ranged from 1.9 to 2.1 Mbp, with GC content of 40.8% to 41.2%, and the number of coding genes ranged from 1 776 to 2 134. The genome contained genes for enzymes involved in the degradation of starch, cellulose, chitin, as well as the metabolism of glucans, fructose, lactose, and galactose, indicating the bacterium's adaptability to diverse environments. Based on the publicly available genome data, population structure, phylogenetic, and principal component analyses indicated that L. sakei could be divided into three major groups. Positive selection analysis and genome single nucleotide polymorphism (SNP) distribution analysis revealed that the gene rplR was subject to positive selection, while agrA exhibited the highest number of SNP sites. Multilocus sequence typing analysis based on eight housekeeping genes divided the 74 strains into 46 sequence types (STs), with ST7 being the most prevalent. Additionally, significant recombination was observed in the hemN gene. The findings provided theoretical insights into the functional differentiation and genetic evolution of L. sakei.
  • Differences in carbohydrate metabolism of fermented grains of different sorghum varieties before and after fermentation and aroma characteristics of Baijiu
    ZHAO Zeyang, GUO Zengjie, CHEN Baizhi, YANG Linlin, WANG Zhihai, ZOU Jianqiu, WU Jinggeng
    China Brewing. 2026, 45(3): 105-111. https://doi.org/10.11882/j.issn.0254-5071.2026.03.015
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    To elucidate the patterns of carbohydrate changes in fermented grains of different sorghum varieties before and after fermentation and their impacts on the aroma characteristics of Baijiu, the strong-flavor (Nongxiangxing) Baijiu was prepared using Liaoliang No.2 (sorghum) and Liaonuo No.22 (glutinous sorghum) as raw materials, respectively. The differences in soluble sugar and total sugar content in different varieties of sorghum were compared, while the sugar content and metabolic changes during the fermentation process of fermented grains were analyzed by gas chromatography- mass spectrometry, and the differences in aroma characteristics of Baijiu brewed with different varieties of sorghum were analyzed. The results showed that during the saccharification stage, the reducing sugar content in Liaonuo No.22 grain (48.50 mg/g) was higher than that of Liaoliang No.2 grain (35.65 mg/g). However, the sugar conversion efficiency of Liaoliang No.2 was superior, and the increasing range in soluble reducing sugars (104%) was higher than that of Liaonuo No.22 (76%). A total of 28 carbohydrate substances were detected in Liaoliang No.2 and Liaonuo No.22. The results of sugar metabolism analysis showed that a "high-efficiency consumption" pattern was identified in Liaonuo No.22, which achieved a total sugar loss rate of 84.4%. Conversely, a "sugar alcohol accumulation" pattern was observed in Liaoliang No.2, where the accumulation of sugar alcohols, such as xylitol, was 2-3 times higher than that of Liaonuo No.22. The total ester content in Baijiu brewed by Liaonuo No.22 was 5.16 g/L, and the ethyl acetate proportion was 53.1%, leading to a dominant fruity aroma. In contrast, the aroma composition of Baijiu brewed by Liao Liang No.2 was relatively balanced, the contents of lactic acid ethyl ester and ethyl hexanoate were 17.1% and 26.0% higher than those of Baijiu brewed by Liaonuo No.22 respectively, and the alcohol yield was 37.5%, which was 17.9% higher than that of Baijiu brewed by Liaonuo No.22.
  • Heterologous expression and enzymatic characterizations of the thermophilic trehalase Adb1332 from Anoxybacillus sp.
    LI Yuandong, LIU Xiuming, DU Mingbo, XIAO Dong, GAO Li, DU Gang, DUAN Yanqing
    China Brewing. 2026, 45(3): 112-118. https://doi.org/10.11882/j.issn.0254-5071.2026.03.016
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    To develop thermotolerance and highly efficient industrial biocatalysts, the thermophilic trehalase Adb1332 gene derived from Anoxybacillus sp. YHS0032 was artificially synthesized and heterologous expressed in Escherichia coli BL21 through gene recombination expression technology, and its enzymatic properties were characterized after purification by nickel column affinity chromatography. The results demonstrated that the trehalase Adb1332 belonging to GH13_29 was expressed successfully in E. coli. The optimum reaction temperature of enzyme was 60 ℃, the relative enzyme activity was still over 80% after continuous incubation at this temperature for 48 h, and it maintained highly efficient catalytic performance within the range of 40-60 ℃. The optimal pH was 6.0, the relative enzyme activity remained above 40% after incubation for 24 h under pH 5.5-7.0, demonstrating a wide range of acid-base adaptability. Additionally, the thermophilic trehalase Adb1332 could tolerance methanol 20% (V/V), ethanol 10% and isopropanol 10%. Fe2+, Mn2+ and Cu2+ could enhance enzyme activity, while Hg2+ inhibited enzyme activity. Tween 20 could enhance enzyme activity, while sodium dodecyl sulfate inhibited enzyme activity. The thermophilic trehalase Adb1332 was specific to trehalose, the Michael constant (Km) value of enzymatic reaction kinetic parameters was （284.06±28.58）, and the maximum reaction rate (Vmax) was (0.30±0.01) mmol/(L·min). The enzyme mainly connected to the substrate through hydrogen bonds, the catalytic sites were aspartic acid (Asp) 193, Asp323 and glutamic acid (Glu) 248. This research provided a scientific basis for the application of trehalase Adb1332 in the fermentation industry.
  • Succession pattern of microbial communities of fermented grains during the fermentation process of automated Xiaoqu light-flavor Baijiu
    HUANG Zhijiu, LI Dan, CHEN Yao, LI Xia, HUANG Keyi, XU Jia, YANG Lei
    China Brewing. 2026, 45(3): 119-126. https://doi.org/10.11882/j.issn.0254-5071.2026.03.017
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    In order to explore the fermentation mechanism of automated Xiaoqu light-flavor (Qingxiangxing) Baijiu, the physicochemical indicators and the structure of microbial communities were analyzed by conventional analytical methods and high-throughput sequencing technology, and their correlation was analyzed. The functional genes were annotated in combination with the Kyoto Encyclopedia of Genes and Genomes (KEGG) and the Carbohydrate Active Enzyme (CAZy) databases. The results showed that during the fermentation process (1-15 d), the moisture of fermented grains ranged from 66.16% to 68.83%, the pH and starch contents decreased from 3.38 and 14.47 g/100 g to 3.33 and 8.61 g/100 g, respectively, while the acidity increased from 2.13 mmol/10 g to 2.24 mmol/10 g. A total of 4 dominant bacterial phyla (relative abundance>1%), 3 dominant fungal phyla, 7 dominant bacterial genera and 7 dominant fungal genera were detected, respectively. The Pedicoccus and Meyerozyma were highly significantly negatively correlated with pH value (P<0.001), and highly significantly positively correlated with total acid (P<0.001). The starch content was highly significantly positively correlated with the Klebsiella, and the reducing sugar content was highly significantly positively correlated with Mucor (P<0.001). The results of KEGG analysis revealed that the gene functions of the microbial communities were mainly related to metabolic functions, among which the metabolism of carbohydrates and amino acids accounted for a relatively high proportion (10.97%, 8.66%). The results of CAZy analysis indicated that glycoside hydrolases (GHs), glycosyltransferases (GTs) and carbohydrate esterases (CEs) constituted the key enzyme systems for carbohydrate metabolism.
  • Screening of chitosanase-producing Purpureocillium lilacinum and optimization of enzyme production conditions
    LI Zongzhen, FU Chunpeng, LI Fajun, LI Chunyan
    China Brewing. 2026, 45(3): 127-135. https://doi.org/10.11882/j.issn.0254-5071.2026.03.018
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    A fungal strain capable of producing chitosanase was isolated from the soil containing shrimp and crab shells by the method of primary screening with a flat transparent ring and re-screening with a shake flask. The strain was identified through morphological observation and molecular biology techniques. The enzyme production conditions of the strain were optimized through single-factor experiments, Plackett-Burman experiments, the steepest ascent test, and Box-Behnken response surface experiments using chitosanase activity as the evaluation index. The results showed that the fungal strain selected with high chitosanase production capacity was identified as Purpureocillium lilacinum WK005. The optimal chitosanase-producing medium composition was colloidal chitosan 5 g/L, glucose 3.9 g/L, urea 2 g/L, magnesium sulfate 0.5 g/L, and potassium dihydrogen phosphate 1 g/L. The optimal enzyme production conditions were initial pH 5.5, fermentation temperature 31 ℃, shaking speed 180 r/min, and fermentation time 96 h. Under these conditions, the highest enzyme activity of the produced chitosanase could reach 16.29 U/ml, which was 1.67 times higher than that before optimization (6.09 U/ml). Thin-layer chromatography indicated that the chitosanase produced by the strain was an endo enzyme, and the main product was polysaccharides with polymerization degree of 4-6.
  • Effect of sorghum addition on the microbial community structure and base liquor quality of Qingzheng Fansha-processed sauce-flavor Baijiu
    WANG Qian, HU Yongxin, WANG Hongmei, LI Shu, ZHONG Xiaozhong, YANG Yang, NIU Mansi, WANG Jiali, LIU Junnan, WANG Songtao
    China Brewing. 2026, 45(3): 136-144. https://doi.org/10.11882/j.issn.0254-5071.2026.03.019
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    To investigate the effect of sorghum addition on Qingzheng Fansha-processed sauce-flavor (Jiangxiangxing) Baijiu fermentation, the different gradient levels of sorghum addition (50 kg per steamer, 75 kg per steamer, 100 kg per steamer, 125 kg per steamer) were set up, and the microbial community structure of the outpit fermented grains and the evolution patterns of volatile flavor substances in the base liquor were systematically analyzed. The results indicated that the fungal community structure responded significantly to the addition of sorghum. The group Q_50 was mainly composed of Saccharomyces cerevisiae, while the group Q_75 was evenly composed of fungi such as S. cerevisiae and Pichia membranifaciens. The group Q_100 was dominated by Kazachstania exigua. The group Q_125 was jointly led by Pichia kudriavzevii and S. cerevisiae. Acetilactobacillus jinshanensis was the dominant bacterial species in the bacterial community of the outpit fermented grains in the group Q_75, accounting for the highest proportion (94%). Among the 33 volatile flavor substances with an odor activity value (OAV) >1, a total of 18 substances in the group Q_75 had significantly higher contents compared to other groups. These mainly included typical flavor components with characteristics such as burnt caramel aroma, toasted bread aroma, and fruity sweetness. Sensory evaluation further confirmed that the group Q_75 had the highest total score (102.9 points), and performed the optimal in terms of the coordination of sauce aroma, burnt aroma, Qu aroma, sweetness, and softness. In summary, it was determined that the optimal sorghum addition for the Qingzheng Fansha-processed sauce-flavor Baijiu was 75 kg per steamer.
  • Screening and identification of aroma-producing strain and medium optimization for ester production
    XU Zeyu, TOHTI Turghun, ZHANG Liangchen, XU Shijie, XUE Xianli, WANG Depei
    China Brewing. 2026, 45(3): 145-152. https://doi.org/10.11882/j.issn.0254-5071.2026.03.020
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    To screen fruity aroma-producing strain, in this study, strains were isolated and screened from bamboo forest soil samples, and their morphological and molecular biological identification were conducted. Using total ester content as the primary evaluation index, the ester-producing culture conditions were optimized through single-factor tests and response surface methodology. The volatile aroma compounds were detected under the optimal ester-producing conditions. The results demonstrated that a strain exhibiting strong fruity aroma characteristics was isolated, and identified as Geotrichum candidum using molecular biological techniques, and named as Y3. The total ester production of the strain in YEPD medium reached 1.86 g/L after 30 h of cultivation. The optimal culture conditions for ester production were obtained through single-factor and response surface optimization as follows: glucose 51 g/L, peptone 22 g/L, ammonium sulfate 0.2 g/L, manganese sulfate 0.025 g/L, inoculum 2%, pH 5.5, fermentation temperature 25 ℃, rotation speed 180 r/min, and fermentation time 30 h. Under these conditions, the total ester content reached (10.55±0.06) g/L, which was 5.67 times that of the initial culture conditions. The results of aroma substance detection revealed that a total of 18 volatile flavor compounds were detected. Among these, the total content of esters compounds was 85.9 mg/L, accounting for 76.45% of the total volatile flavor substances. The alcohol contents were 25.63 mg/L, accounting for 22.81%. The study established a theoretical foundation and technical reference for the application of G. candidum Y3 in the production of flavored fermented foods.
  • Isolation, identification and assessment of probiotic and fermentation characteristics of Lactiplantibacillus pentosus XL
    LI Xiaoyu, YUAN Jiaman, TAN Minghui, LI Kuntai
    China Brewing. 2026, 45(3): 153-162. https://doi.org/10.11882/j.issn.0254-5071.2026.03.021
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    To explore a suitable starter culture for the fermentation of Shuǐdōng mustard (Brassica juncea (L.) Coss. var. foliosa Bailey), a dominant lactic acid bacterium strain XL was isolated and screened from naturally fermented pickles. The morphological observation and molecular biological identification of strain XL were conducted to evaluate its probiotic and fermentation properties. The fermentation medium for the strain was optimized through single-factor and response surface experiments. The results indicated that the strain XL was Lactiplantibacillus pentosus, which had good acid production capacity (pH 3.65), nitrite degradation ability and acid and bile salt resistance. The hemolysis analysis showed that strain XL was γ-hemolytic, without hemolytic activity, with strong self-aggregation and co-aggregation, and had broad-spectrum antagonistic ability against common foodborne pathogenic bacteria. The optimal composition of the fermentation medium for strain XL was molasses 36 g/L, peptone 30 g/L, and manganese ions 0.1 g/L. Under this optimized condition, the final fermentation liquid pH of strain XL was (3.22±0.10), which was 11.78% lower than that before optimization. L. pentosu XL demonstrated excellent probiotic properties, antibacterial ability, and stable acid-producing performance, and had the potential for application as a specialized fermentation agent for Shuǐdōng mustard.
  • Screening and identification, esterification condition optimization, and application of ester-producing yeast
    WANG Rongrong, LV Peikai, ZHU Jing, XIAO Yueyang, LI Jianfang, LIU Hongyan, YE Jiajie
    China Brewing. 2026, 45(3): 163-171. https://doi.org/10.11882/j.issn.0254-5071.2026.03.022
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    In order to obtain superior high-yield ester-producing strains, using the Jiuqu of Xinjiang Xueshuifang Baijiu as the raw material, high-yield ester-producing strains were isolated by dilution plating method. The strains were initially screened through gas production tests, olfaction methods and determination of total ester content. The strains were re-screened using the α-naphthyl ester colorimetric method and gas chromatography (GC) method to measure the esterase activity and the yield of ethyl caproate. The screened high-yield ester-producing strains were identified by morphological observation, physiological and biochemical tests, as well as molecular biological techniques. Moreover, the ester-producing conditions of the target strain were optimized by single-factor and response surface experiments. The optimal strain was applied to wine production. The results shown that a total of 5 high-yield ester-producing strains (numbered as A2, A3, A6, A8 and A19, respectively) were screened from the Baijiu Jiuqu. The strains A2, A3, A6, A8 and A19 were all identified as Saccharomyces cerevisiae. The optimal ester-producing conditions for strain A2 were obtained as follows: glucose addition 2.4%, fermentation time 37 h and calcium chloride addition 0.03%. Under these optimal conditions, the total ester yield reached 1.996 g/L. The physicochemical properties of the wine brewed with strain A2 complied with the requirements of the relevant national standards, and its aroma was superior to those of the wine fermented with Angel special wine yeast.
  • Screening and performance evaluation of ester-producing yeasts from Grape Valley of Turpan
    GUO Shengting, DENG Yabo, LIANG Yanxia, FANG Xin, ZHU Jing, TANG Qiyong, ZHANG Zhidong, YANG Xingyuan
    China Brewing. 2026, 45(3): 172-178. https://doi.org/10.11882/j.issn.0254-5071.2026.03.023
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    Owing to its unique climatic conditions and long history of grape cultivation, the Turpan region harbors a rich diversity of yeast resources. In order to explore the unique and superior yeast resources of the Grape Vally of Turpan, and to enhance the development and utilization of wild yeast resources, using soil samples collected from the Grape Vally of Turpan as the material, the yeast strains were isolated and purified by gradient dilution method. Combined with morphological observation and 26S rDNA sequence identification, the representative strains were evaluated for their H2S production, ester production, ethanol production performance and safety. Furthermore, their enzymatic characteristics and tolerance were also assessed and analyzed. The results showed that a total of 235 yeast strains were obtained in this area, involving 15 genera. The dominant bacterial colonies were Torulaspora, Naganishia, Meyerozyma and Candida, accounting for 30.2%, 21.7%, 10.2%, 10.2%, respectively, and 3 potential new species were obtained. 8 superior ester-producing yeasts were preliminarily screened. Among them, Torulaspora delbrueckii TW1-01 and Pichia terricola TW2-3 grew well under conditions of SO2 250 mg/L, pH 3.0, ethanol 18%, and glucose 450 g/L. They had the potential for the development of Turpan characteristic wines.
  • Difference analysis of microbial community of cigar tobacco leaves in different producing areas before and after fermentation
    GUAN Qinglin, JIN Yixiao, ZHENG Linlin, ZHAO Liang, XIAO Weiqiang, JIANG Jian, WU Jian, CHEN Zhen, DING Songshuang, SHI Xiangdong, WANG Jun
    China Brewing. 2026, 45(3): 179-185. https://doi.org/10.11882/j.issn.0254-5071.2026.03.024
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    Using cigar tobacco leaves from Hainan, Hunan, and Sichuan as research subjects, the bacterial and fungal community structure and abundance information of tobacco leaves from different producing areas before and after fermentation were analyzed through 16S rDNA and ITS1 sequencing, and the interactions between bacteria and fungi in tobacco leaves from different regions were investigated. The results indicated that the highest bacterial operational taxonomic unit (OTU) number and alpha-diversity index before fermentation were observed in Sichuan tobacco leaves, while those in Hunan tobacco leaves were the highest for fungi. After fermentation, the microbial alpha-diversity indexes in both Hunan and Sichuan tobacco leaves were decreased. The number of common OTUs for both bacteria and fungi were reduced after fermentation across all regions, while the number of unique OTUs varied by region. The absolutely dominant fungus before and after fermentation in all regions was Aspergillus. In contrast, significant succession of dominant bacterial genera was observed. Before fermentation, the dominant bacterial genera in Hunan, Hainan, and Sichuan producing areas were Sphingomonas, Aureimonas, and Staphylococcus, respectively. After fermentation, Staphylococcus was the dominant genus in tobacco leaves from Hunan and Sichuan producing areas, while Pseudomonas was the dominant genus in tobacco leaves from Hainan producing area. Co-occurrence network analysis revealed that the network scale and complexity of bacterial communities were higher than those of fungi. The bacterial network of Sichuan tobacco leaves was the most complex, characterized by prominent competitive interactions. However, the fungal network in Hunan tobacco leaves was found to have the closest connections and the most stable structure. In conclusion, there were significant differences in microbial community structure and interactions among cigar tobacco leaves from different regions, and fermentation could affect their microbial community composition and succession patterns.
  • Correlation between biogenic amines, physicochemical indexes and microbial communities during alcoholic fermentation of Shanxi aged vinegar
    ZHAO Dongmin, CHEN Jie, HAO Yanping, ZHANG Shengli, ZHANG Yujing, LIU Qingshan, XU Nü
    China Brewing. 2026, 45(3): 186-192. https://doi.org/10.11882/j.issn.0254-5071.2026.03.025
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    The biological amines and conventional physicochemical indexes of the mash during the alcoholic fermentation process of Shanxi aged vinegar were analyzed, the microbial community structure was analyzed by high-throughput sequencing technology, and correlation analysis was conducted between the biological amines, conventional physicochemical indexes and the microbial community. The results showed that the alcohol content, contents of biological amines, total acid, and amino acid nitrogen showed an upward trend, while the pH and reducing sugar content showed a downward trend during the alcohol fermentation stage. At the end of the alcohol fermentation, the alcohol content, contents of biological amines, total acid, amino acid nitrogen and reducing sugar, and pH in the mash reached 9.05%vol, 1.58 mg/100 ml, 1.49 g/100 ml, 0.15 g/100 ml, 0.96 g/100 ml, and 4.78, respectively. 12 bacterial genera and 5 fungal genera were detected during the alcohol fermentation process, among which the dominant genera were Lactobacillus, Weissella, Streptococcus, Pediococcus, Candida, Saccharomyces, and Aspergillus (relative abundance>1%). Correlation analysis revealed that total acid, alcohol content, and amino acid nitrogen were positively correlated with the accumulation of putrescine, cadaverine, histamine, and tyramine, while reducing sugar content showed a negative correlation. In addition, the genera such as Lactobacillus, Weissella, and Streptococcus were positively associated with biogenic amine formation, whereas Bacillus, Pantoea, and Rummeliibacillus exhibited negative correlations.
  • Effect of reflective film mulching and fruit-zone rain-shelter treatment on the quality of original wine and distilled spirits of Ugni Blanc grape
    XIAO Huilin, YUAN Juxin, TANG Meiling, WANG Jianping, ZHENG Qiuling, LIU Wanhao, ZHANG Xiao
    China Brewing. 2026, 45(3): 193-198. https://doi.org/10.11882/j.issn.0254-5071.2026.03.026
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    To reduce diseases of grape fruit and improve the quality of brandy brewed by Ugni Blanc grape, using Ugni Blanc grapes from the Yantai region as experimental material in this study, fruit zone rain-shelter treatment was implemented, and reflective films were laid between rows at veraison. The disease incidence of Ugni Blanc grapes was investigated. The physicochemical properties and volatile aroma compounds of the grapes, original wine, and distilled spirits were determined by conventional analytical methods, wine analyzer and gas chromatography-mass spectrometry (GC-MS). The results showed that the application of film had no significant effect on the disease incidence of Ugni Blanc grapes. The content of soluble solids (18.4%) in grape fruit was significantly higher than that of the control (16.0%) (P<0.05). The total aroma compounds content of the original wine (2.13 mg/L) increased significantly (P<0.05), while that of the distilled spirits (4.71 mg/L) decreased significantly (P<0.05). In contrast, fruit zone rain-shelter treatment reduced the diseased ear rate (10.0%) of Ugni Blanc grapes by 50.25% compared to the control (20.1%) (P<0.05), though it had no significant impact on the soluble solids content of the grapes. It significantly decreased the total aroma compounds content (1.46 mg/L) of the original wine (P<0.05), significantly increased the total aroma compounds content (11.08 mg/L) of the distilled spirits (P<0.05). In summary, reflective film mulching enhanced the fruity aroma of Ugni Blanc original wine while reducing it in distilled spirits, whereas rain-shelter treatment reduced the fruity aroma of Ugni Blanc original wine but improved it in distilled spirits.
  • Antihypertensive mechanism of compound vinegar oral liquid based on metabolomics
    MA Delong, XUE Xikang, ZHAO Rongyu, YANG Cailing, LANG Fanfan, XIA Yaoyao, LIANG Kai, YAN Yufeng, TIAN Shimin, ZHENG Yu, SONG Jia
    China Brewing. 2026, 45(3): 199-207. https://doi.org/10.11882/j.issn.0254-5071.2026.03.027
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    A compound vinegar oral liquid with antihypertensive effect was developed by scientifically combining Shanxi aged vinegar and the aqueous extracts of Eucommia ulmoides leaves and Apocynum venetum leaves. In vivo experiments were conducted using spontaneously hypertensive rats as the research model to measure the blood pressure, body weight, heart rate, organ index, and biochemical indicators of the rats. The potential metabolic pathways and differential metabolites that might alleviate hypertension diseases were explored using metabolomics technology. The results showed that after intragastric administration of the compound vinegar oral liquid for 4 weeks, the systolic blood pressure (160.78 mmHg) and diastolic blood pressure (110.93 mmHg) of rats in each dose group were significantly lower than those of normal rats (P<0.05), and intragastric administration of the oral liquid had no adverse effects on the body weight, heart rate and organ index of rats. The content of vasodilator factors in the serum of rats significantly increased, while the content of vasoconstrictor factors significantly decreased (P<0.05). Comparing the model group with the normal group and the medium-dose group, respectively, a total of 533 and 798 differential metabolites were screened. Combined with serum metabolomics analysis, compound vinegar oral liquid could achieve antihypertensive effects on spontaneously hypertensive rats by regulating the contents of differential metabolites such as N-acetyl-L-aspartic acid, L-aspartic acid and 4-pyridoxine in the metabolic pathways of alanine, aspartic acid and glutamic acid metabolism, arginine metabolism, vitamin B6 metabolism and tryptophan metabolism.
  • Isolation, identification and application of Bacillus with high esterification power of medium-high temperature Daqu in Northern China
    YANG Shuaiyu, XU Xueying, DENG Changyang, FAN Yuwei, JIANG Yuanming, HAO Guangfei, YANG Junshan
    China Brewing. 2026, 45(3): 208-215. https://doi.org/10.11882/j.issn.0254-5071.2026.03.028
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    To screen strains with high esterification capacity from medium-high temperature Daqu in Northern China, strains were screened using a two-step screening strategy: primary screening by the transparent circle method followed by secondary screening based on esterification activity. The selected strain was then subjected to tolerance testing, morphological observation, and molecular identification. The fermentation conditions were optimized by single-factor and response surface methodology experiments, and the fortified Daqu was prepared by the strain. The results showed that the strain was identified as Bacillus safensis, which was capable of growing under the condition of temperature 60 ℃, pH 5, and ethanol volume fraction 15%. Using the esterification power of wheat Qu fermented by the strain as the evaluation index, the optimal fermentation conditions were determined as follows: cultivation time 75 h, inoculum 2.8%, cultivation temperature 46 ℃. Under these conditions, the esterification power reached 76.52 U. The fortified Daqu was prepared by adding the starter culture fermented with the microbial strain to wheat. After three months of storage, the fortified Daqu exhibited a more complex aroma profile, characterized by a better integration of baked and floral-fruity flavor, compared to the non-fortified Daqu. Its sensory evaluation met the premium grade standard. The esterification activity of the fortified Daqu reached 575.12 U, representing a 23.6% increase compare to the non-fortified Daqu. In conclusion, the screened strain demonstrated strong esterification capability and showed potential application in the production of strong-flavor (Nongxiangxing) Baijiu.
  • Effect of auxiliary colorants on the quality of bayberry wine
    XU Lingping, LU Zheng, XIA Huili
    China Brewing. 2026, 45(3): 216-221. https://doi.org/10.11882/j.issn.0254-5071.2026.03.029
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    In the process of brewing, bayberry wine is prone to browning, which affects its quality and economic value. In this experiment, different concentrations and types of auxiliary colorants were added to bayberry wine, the effects of auxiliary colorants on the sensory quality, color protection effect, physicochemical indexes, and nutritional components of bayberry wine were studied. The results showed that the sensory scores of the samples supplemented with sodium pyrosulfite and sodium D-isoascorbate were higher, which were 78-91. Adding sodium metabisulfite 0.3 g/L, 0.15 g/L and 0.05 g/L, ethylene diamine tetraacetic acid disodium salt 0.3 g/L, tea polyphenols 0.05 g/L, and tannin 0.3 g/L had a significant color protection effect on bayberry wine. Different auxiliary colorants had no significant effect on the physicochemical indexes including alcohol content and dry extract of the samples. The alcohol content of bayberry wine with sodium metabisulfite 0.15 g/L was 14.36%vol, the dry extract content was 25.2 g/L, the organic acid content was 8.51 g/L, the beneficial volatile aroma substances content was 102.7 mg/L, the sugar content was 0.56 g/L, and the total minerals content was 1 057 mg/L. The comprehensive score (1.57) was the highest. When sodium metabisulfite 0.15 g/L was applied in the production of bayberry wine, it had excellent color protection ability, could better retain the aroma, organic acids, sugars, minerals and other nutrients of bayberry wine, and improve the product quality.
  • Probiotic properties of Lactobacillus helveticus and the antibacterial activity of its extracellular polysaccharides
    HUANG Yanling, TENG Ling, PENG Hao, CHEN Zhongwei, LI Xiaoping, YU Zhuguang, LONG Bo, LIU Yujun, HUANG Pingsheng, LIU Kaiyu, XU Shunbin, WU Daonian, MA Honglun, YE Jiayi
    China Brewing. 2026, 45(3): 222-228. https://doi.org/10.11882/j.issn.0254-5071.2026.03.030
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    Using Lactobacillus helveticus MG0817-2 as research object, the safety, tolerance and antibacterial activity of L. helveticus MG0817-2 were investigated through antibiotic sensitivity test, hemolysis test, acid and bile salt tolerance test, and antibacterial test. The extracellular polysaccharides of L. helveticus MG0817-2 were extracted, separated and purified, the structure of the polysaccharides was analyzed by Fourier transform infrared spectroscopy, and their antibacterial performance was analyzed. The results showed that L. helveticus MG0817-2 did not produce hemolysin, was highly sensitive to β-lactam antibiotics such as penicillin, amoxicillin and ampicillin, and moderately sensitive to ofloxacin, vancomycin, rifampicin and imipenem. The L. helveticus MG0817-2 had strong acid and bile salt tolerance, the survival rate was 75% under pH 3.0, and the survival rates were 88.89% and 83.33% under the bile salt concentrations of 0.2% and 0.4%, respectively. The supernatant had a good antibacterial effect. The yield of extracellular polysaccharide EPS-1 after purification reached 71.9%, and it was a β-type heteropolysaccharide with pyranose. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the extracellular polysaccharide EPS-1 against Salmonella typhimurium, Escherichia coli and Staphylococcus aureus were 15 mg/ml and 20 mg/ml, respectively, and it was highly sensitive to S. typhimurium. It indicated that the probiotic properties of L. helveticus MG0817-2 were excellent, and the extracellular polysaccharides had certain antibacterial activity after extraction and purification.
  • Analysis of quality and antioxidant activity of polypeptide Lujiu
    YIN Huaining, YU Lan, MO Zhaohui, YAN Xiangsheng, CHEN Dongliang
    China Brewing. 2026, 45(3): 229-235. https://doi.org/10.11882/j.issn.0254-5071.2026.03.031
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    The polypeptide Lujiu was prepared by compounding deer gelatin peptides, hemp seed peptides, and corn oligopeptides and adding them to strong-flavor (Nongxiangxing) Baijiu with different alcohol contents (33%vol and 52%vol). Through sensory evaluation, flavor analysis and antioxidant activity detection for the original strong-flavor Baijiu and the polypeptide Lujiu, the effect of polypeptide on the flavor and functional characteristics of strong-flavor Baijiu was investigated. The results indicated that the addition of polypeptide could not alter the fundamental flavor of the liquor. Instead, it could effectively enhance the flavor hierarchy and taste comfort of the liquor. A total of 114 volatile flavor compounds were detected in the 4 liquor samples. Among them, 3-methyl-2-butanol, dimethyl phthalate and benzylideneacetone were simultaneously detected only in the polypeptide Lujiu, which were unique volatile flavor substances that differentiated the two types of polypeptide Lujiu from the original Baijiu. The types of volatile flavor compounds were the largest in 52%vol polypeptide Lujiu (80 species). Furthermore, compared to the original Baijiu, the 1,1-diphenyl- 2-picrylhydrazyl radical (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical scavenging ability and total antioxidant capacity of polypeptide Lujiu were all significantly improved (P<0.05). Meanwhile, both the types and contents of amino acids increased significantly. The types of amino acids were the largest in 33%vol polypeptide Lujiu, with the highest content of aspartic acid (1.23 mg/ml). The total amino acids contents were the largest in 52%vol polypeptide Lujiu, with the highest content of aspartic acid (1.29 mg/ml).
  • Effect of fermentation with different strains on the quality of beef sauce
    LUO Aiguo, JIANG Peihan, CHEN Zegang, KONG Jiangang, ZHAO Hongmei, MA Xiaoli, YANG Yanjun, SHI Shengli, LIU Xiaoxia, HU Bianfang
    China Brewing. 2026, 45(3): 236-243. https://doi.org/10.11882/j.issn.0254-5071.2026.03.032
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    Fermented beef sauce was produced using three starter cultures-Lactiplantibacillus plantarum, Saccharomyces cerevisiae, and Aspergillus oryzae. The pH, textural properties, volatile flavor compounds, electronic nose responses value, and sensory scores were determined by conventional methods, gas chromatography-mass spectrometry (GC-MS), electronic nose, and sensory evaluation, respectively. The effects of different fermentation agents on the quality of beef sauce were investigated, and principal component analysis (PCA) was conducted on each group of beef sauce based on the electronic nose response values. The results indicated that the yeast-fermented beef sauce exhibited a moderate pH of 4.87, along with appropriate hardness (74.96 N) and chewiness (75.57 mJ). A. oryzae reduced hardness and chewiness through enzymatic hydrolysis, but decreased adhesiveness led to a loose texture and darkened color. The yeast-fermented beef sauce showed the richest variety of volatile compounds (53 types). Compared with the control, the relative contents of alcohols and esters were increased by 14.04 and 20.7 percentage points, respectively, imparting unique fruity and floral aromas. The yeast-fermented beef sauce was sensitive to alcohols, aldehydes, ketones, and nitrogen oxides, and its aroma profile was significantly better than those of the other groups. PCA could effectively distinguish beef sauce fermented with different strains based on electronic nose response values. Sensory evaluation results showed that the yeast-fermented group achieved the highest sensory score (85.89±4.48). In summary, S. cerevisiae exhibited the optimal performance in enhancing the comprehensive quality of beef sauce by regulating the synthesis of volatile flavor compounds and optimizing texture.
  • Effect of aroma-producing yeast fermentation on the flavor profiles of different plant proteins and optimization of fermentation conditions for soy protein
    WANG Jiayi, PAN Xiaoqian, WANG Zhengrong, ZHANG Shunliang, ZHAO Bing, FU Xiaohang, LI Su
    China Brewing. 2026, 45(3): 244-252. https://doi.org/10.11882/j.issn.0254-5071.2026.03.033
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    The changes of volatile flavor compounds of different plant proteins (soy protein, pea protein, wheat protein, and peanut protein) before and after fermentation by aroma-producing yeast 13-1 were determined by headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS), and its improvement effect on the flavor of different plant proteins were explored. Using the overall acceptance score as the response value, and the fermentation conditions of soy protein were optimized by single factor and response surface methodology. The results showed that the aroma-producing strain 13-1 had a positive effect on all four substrates. After the fermentation, the beany, fatty, and nutty off-notes were markedly reduced, whereas fruity, sweet, alcoholic, floral notes and overall acceptance were significantly enhanced. Among the proteins, the overall acceptance was significantly increased from 61.5 to 78.0, with the greatest improvement. GC-MS data further confirmed that soy protein exhibited the greatest improvement in volatile profile among the four proteins after fermentation. Aldehyde and ketone contents decreased from 5.68 μg/kg and 19.17 μg/kg to below the detection limit and 5.5 μg/kg, respectively, while ester content increased from 0.10 μg/kg to 38.83 μg/kg. The optimal fermentation parameters for soy protein were fermentation time 31 h, glucose addition 2.7%, inoculum 2.4%, and soy protein addition 13.5%. Under these optimized conditions, the overall acceptability score of the fermented soy protein reached 86.62.
  • Optimization for preparation process and quality analysis of mulberry longan sorghum beer
    WU Dongmei, XIAN Liangdong, TAN Hongquan, TONG Pengcheng, LUO Shun, CHEN Yan, SHAO Jinglin, YUAN Yongfei
    China Brewing. 2026, 45(3): 253-258. https://doi.org/10.11882/j.issn.0254-5071.2026.03.034
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    To diversify the types of beer, mulberry longan sorghum beer was prepared using sorghum and malt as the main raw materials, concentrated mulberry juice and concentrated longan juice as auxiliary materials, the saccharification process of malted sorghum and malt and the fermentation process of mulberry longan sorghum beer were optimized, and the quality indexes of the beer were analyzed. The results indicated the optimized saccharification process for malted sorghum and malt was as follows: solid and liquid ratio 1∶5 (g/ml), β-glucanase addition 4 g/kg, and malted sorghum addition 40%. The optimal fermentation process conditions for the mulberry longan sorghum fruit beer were as follows: mixed juice wort concentration 11 °P, fermentation temperature 18 ℃, concentrated mulberry juice addition 5 ml/100 ml, and concentrated longan juice addition 10 ml/100 ml. Under these optimized conditions, the sensory score, alcohol content, total acid content, carbon dioxide mass fraction, color intensity, and formaldehyde content of mulberry longan sorghum beer were 91 points, 3.73%vol, 0.38 ml/100 ml, 0.26%, 12.0 EBC, 0.48 mg/L, and 0.01 mg/kg, which met the relevant standard requirements.
  • Analysis of sensory quality and preference of seven lager beers using artificial sensory and intelligent sensory technology
    CHANG Xiaomin, QIU Ran, WANG Tao, ZHONG Junhui
    China Brewing. 2026, 45(3): 259-266. https://doi.org/10.11882/j.issn.0254-5071.2026.03.035
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    In this study, the sensory characteristics and consumer preferences factors of 7 lager beers were analyzed using the artificial sensory analysis methods including quantitative descriptive analysis (QDA) and check-all-that-apply (CATA) combined with intelligent sensory techniques including e-nose and e-tongue. At the same time, the applicability and characteristics of 4 methods in the sensory study of beer were evaluated and compared. Through both QDA and CATA methods, 7 sensory characteristics and differences of the beers were obtained. Through the CATA method combined with the preference analysis, it was found that consumers preferred sensory attributes such as "refreshing", "flower fragrance", "honey", and "aftertaste", while they disliked sensory attributes such as "metal", "astringency", and "strange aroma". Through the results of electronic nose and electronic tongue, it was found that an increase in alcohol content in beer would lead to an enhancement of "astringency", and a reduction in malt usage would result in a decrease in malt-characteristic flavor substances such as nitrogen oxides in beer. This explained the source of sensory differences from the raw material level. Comparative analysis of 4 methods revealed that the QDA and CATA methods could provide detailed sensory attributes of the beer samples, while the results from the electronic nose and electronic tongue could support the explanation of sensory attribute differences, and had significant advantages in rapid sample classification. Among them, the electronic tongue showed good consistency with the QDA method in the evaluation of taste. This research could provide certain references for the sensory quality evaluation of beer products, product improvement, and market research.
  • Effect of Huangjiu lees on the quality and starch digestibility of crispy biscuits
    SUN Xiaofan, QUAN Anqi, KONG Feng, ZENG Qinghua, LI Yan, WANG Hui
    China Brewing. 2026, 45(3): 267-272. https://doi.org/10.11882/j.issn.0254-5071.2026.03.036
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    Lees from Huangjiu production was blended with low-gluten wheat flour to produce crispy biscuits. The effect of different Huangjiu lees addition levels (0, 5%, 10%, 15%, 20%, 25%) on cookie quality and starch digestibility was investigated. Results showed that when the addition of Huangjiu lees was 10%, the comprehensive quality of the crispy biscuts were the optimal. The sucrose solvent retention capacity (SRC), lactic acid SRC, sodium carbonate SRC, and water SRC of the mixed flour respectively were 67.46%, 72.71%, 53.96% and 41.51%. When the addition of Huangjiu lees was 10%, the L*, a*, b*, and c* values of the shortbread were 67.03, 13.2, 24.2, and 27.6, respectively, with hardness of 1 400.3 g, spread ratio of 1.14, and glucose increase of 25.4 mg/g within 20-120 min; the glucose increase was 13.4 mg/g, and the sensory score was 86.00. Correlation analysis indicated that the addition level of Huangjiu lees had a strong correlation with the solvent retention capacity of the mixed flour, as well as with the hardness, color parameters, starch digestibility, and sensory quality of the crispy biscuits made with Huangjiu lees (P<0.01). Principal component analysis result showed that the crispy biscuits prepared with Huangjiu lees 10% exhibited superior sensory quality, higher color saturation, and a certain degree of inhibition on starch digestion.
  • Antioxidant activity and repair effect against acute alcohol-induced liver injury of Yunnan Lufeng aromatic vinegar with different aging time
    LI Yang, ZHAO Ruihuan, CHEN Hongqin, YANG Junran, TANG Xiaowu, XU Sisi, XU Zhiqiang
    China Brewing. 2026, 45(3): 273-278. https://doi.org/10.11882/j.issn.0254-5071.2026.03.037
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    To evaluate the in vivo and in vitro antioxidant activities of Yunnan Lufeng aromatic vinegar with different aging time (3-6 years), the total flavonoid and total polyphenol contents of the vinegar were determined, and its ability to scavenge DPPH radicals, ABTS cation radicals and hydroxyl radicals was investigated. Using an acute alcohol-induced rats model of liver injury caused by ethanol, the activities of malondialdehyde (MDA), catalase (CAT), superoxide dismutase (SOD), glutathione peroxidase (GPx), aspartate aminotransferase (AST) and alanine aminotransferase (ALT) in serum were measured. Combined with hematoxylin-eosin staining of liver tissue analysis, the liver injury repair effect of the aromatic vinegar was comprehensively evaluated. The results showed that the total flavonoids (0.22 g/100 ml) and total polyphenols (0.40 g/100 ml) contents of vinegar aged for 6 years were the highest, and the scavenging ability of ABTS cation radicals (75.0±0.01)% and DPPH radicals (64.8±0.8)% was significantly higher than that of vinegar aged for the other aging time (P<0.05). Additionally, the contents of total flavonoids and total polyphenols were positively correlated with the scavenging activities against DPPH radicals, ABTS cation radicals and hydroxyl radicals. In the liver injury model, the intervention with aromatic vinegar significantly reduced the serum MDA level and the activities of AST and ALT. Meanwhile, the activities of CAT, SOD and GPx in the hepatic tissue of mice with medium and low-dose groups increased. The HE staining further confirmed its repairing effect on acute alcohol-induced liver injury. In summary, the Lufeng aromatic vinegar in Yunnan was rich in total flavonoids and total polyphenols, possessed significant antioxidant activity and acute alcohol-induced liver injury repair effect.
  • Process development and hypoglycemic-hypolipidemic efficacy evaluation of sugar-free brewer's spent grain biscuits
    JIN Yubo, CHEN Yiyuan, HEI Haoran, ZHAO Xu, ZHAN Liyuan, QIU Ran, ZHAO Dongrui, HUANG Mingquan, ZHENG Fuping, SUN Jinyuan, SUN Baoguo
    China Brewing. 2026, 45(3): 279-284. https://doi.org/10.11882/j.issn.0254-5071.2026.03.038
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    Using the brewing by-product, brewer's spent grain, as the main raw material, a new type of food with both energy supply and regulatory functions was developed, namely sugar-free brewer's spent grain biscuits. Using the sensory evaluation as evaluation index, the preparation process of sugar-free brewer's spent grain biscuits was optimized through single-factor experiments combined with response surface experiments. The nutritional components and energy distribution of the biscuits were determined according to relevant national standards. The efficacy of lowering blood sugar and blood lipids was evaluated through human trials. The results showed that, based on flour addition rate 100%, the optimal preparation process for sugar-free brewer's spent grain biscuits was as follows: brewer's spent grain 49%, xylitol 11%, corn oil 25%, milk 45%, baking powder 2%, salt 3%, egg 50%, thickness 0.4 cm, baking time 16 min and temperature 160 ℃. Under these conditions, the sugar-free brewer's spent grain biscuits had uniform light brown color, without carbonization, the grain aroma was obvious, without any unpleasant odor, the texture was crispy, the sweetness was in harmony with the chewing experience, and it did not stick to teeth. The appearance was intact, with no cracks on the surface, a porous and fine cross-section, and the sensory score was (95.02±1.12). The moisture was 2.7%, the alkalinity was 0.06%, and all these indicators met the requirements of relevant national standards. After the volunteers consumed the sugar-free brewer's spent grain biscuits for 21 d, their blood sugar levels decreased by 6.60%, total cholesterol levels dropped by 10.75%, low-density lipoprotein levels decreased by 9.61%, and high-density lipoprotein levels increased by 8.80%. This indicated that the sugar-free brewer's spent grain biscuits had significant functions in lowering blood sugar and cholesterol. The research results provided important data and scientific basis for the high-value utilization of brewing by-products.
  • Analysis of key volatile flavor components in Fuxiang Baijiu with different quality grades based on HS-SPME-GC-MS
    ZHU Qingyun, CHENG Wei, LI Na, CHANG Qiang, PAN Tianquan, LI Yongqing, LAN Wei, CAI Jian, DUAN Zhaofa
    China Brewing. 2026, 45(3): 285-292. https://doi.org/10.11882/j.issn.0254-5071.2026.03.039
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    To analyze the differences in flavor quality among Fuxiang Baijiu with different quality grades, using strong-flavor (Nongxiangxing) Baijiu (NP3), premium-grade and standard-grade original Fuxiang Baijiu (YJ, PJ), and finished Fuxiang Baijiu (CJ50, CJ42) as research objects, the sensory quality was analyzed by sensory evaluation, and the volatile flavor compounds were determined by headspace solid-phase microextraction-gas chroma- tography-mass spectrometry (HS-SPME-GC-MS). Based on the detection results, the principal component analysis (PCA) and partial least squares- discriminant analysis (PLS-DA) were conducted, and key differential volatile flavor substances were screened out by combining with variable importance in projection (VIP) value. The results showed that the sensory quality of different Baijiu samples was closely related to their quality grades. The sample YJ exhibited prominent aromatic complexity, balanced taste, and typical style characteristics. The total ester contents of samples YJ and PJ (11.58 g/L and 7.28 g/L) were both higher than that of sample NP3 (5.05 g/L), while their total acid contents (both 1.84 g/L) were lower than that of NP3 (1.89 g/L). The contents of esters and alcohols were the highest in sample YJ (13.60 g/L and 2.14 g/L), followed by samples PJ and NP3, and the lowest in samples CJ50 and CJ42. In addition, the contents of trace components such as aromatic and phenolic compounds in sample YJ were significantly higher than those in other samples. PCA and PLS-DA indicated that different Baijiu samples could be clearly distinguished based on their volatile flavor compounds, a total of 25 key differential volatile flavor substances (VIP value>1) were screened out from the different Baijiu samples, and their contents varied significantly among different Baijiu samples.
  • Difference comparison of the volatile flavor components among different craft tea beers based on HS-GC-IMS
    YIN Peng, LI Meiqin, SUN Ziyu, CHEN Lingzhi, YANG Jie, SU Dan
    China Brewing. 2026, 45(3): 293-299. https://doi.org/10.11882/j.issn.0254-5071.2026.03.040
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    To compare the differences in volatile flavor components of different craft teas beers, using Maojian green tea craft beer (MJLC-Beer), jasmine Maojian craft beer (MLMJ-Beer), Xinyang black tea craft beer (XYHC-Beer), and black tea coffee craft beer (HCKF-Beer) as the research objects, the volatile flavor components of the beers were determined using the headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). Based on the detection results, principal component analysis (PCA), hierarchical cluster analysis (HCA), and orthogonal partial least squares discriminant analysis (OPLS-DA) were conducted, and the differential volatile flavor components (VIP values >1) were selected combining the variable importance in projection (VIP). The results showed that a total of 42 volatile flavor components were identified in the 4 craft tea beers, including 13 alcohols, 10 esters, 10 ketones, 3 aldehydes, 2 alkenes, 2 sulfur-containing compounds and 2 other compounds. The fingerprint patterns and multivariate statistical analysis results both indicated that there were differences in the volatile flavor components of the 4 craft tea beers. 21 differential volatile flavor components were screened with VIP values >1. Among them, the differential compounds of MJLC-Beer were benzaldehyde and cis-3-hexenol, etc., the differential compounds of XYHC-Beer included linalool, (E)-linalool oxide (furan type), etc., the differential compounds of MLMJ-Beer were 4-methyl-2-pentanone and furfural, etc., and the differential compounds of HCKF-Beer were 2-methylpropanol and 3-methylbutanol, etc.
  • Uncertainty evaluation in determination of ethyl carbamate content in wine by GC-MS internal standard method
    LIANG Meng, TIAN Baorong, CHE Zhaohong, QIN Yanfei, LI Lijun, CHEN Jiawei
    China Brewing. 2026, 45(3): 300-304. https://doi.org/10.11882/j.issn.0254-5071.2026.03.041
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    To improve the accuracy of determination results of ethyl carbamate in wine, the ethyl carbamate in wine was determined by internal standard method combined with gas chromatography-mass spectrometry (GC-MS). The uncertainty introduced by various factors during the measurement process, including sample measurement repeatability, calibration curve fitting, standard addition recovery, standard solution preparation, sample preparation, and GC-MS were analyzed and calculated, and the expanded uncertainty was evaluated. The results showed that the main source of uncertainty came from the GC-MS, followed by the standard solution preparation process, with relative uncertainties of 0.080 8 and 0.056 6, respectively. At a 95% confidence level, when the ethyl carbamate content in the wine sample was 67.0 μg/kg, the expanded uncertainty was 0.199 8 μg/kg (k=2). By performing regular maintenance and calibration of the instrument, improving the operational skill of personnel, and standardizing experimental procedures, the introduced uncertainty could be reduced, thereby enhancing the accuracy and credibility of the determination results and providing a scientific basis for wine quality and safety control as well as risk assessment.
  • Research on the impact of external online word-of-mouth on consumer purchase behavior for Baijiu products
    TONG Jun, ZHOU Li, WANG Kai
    China Brewing. 2026, 45(3): 305-311. https://doi.org/10.11882/j.issn.0254-5071.2026.03.042
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    In the digital era, external online word-of-mouth (eWOM) has become a crucial factor influencing consumer purchase behavior. As a traditional consumer product in China, the Baijiu market is increasingly competitive, with consumers paying greater attention to product quality and brand trust. Based on the Stimulus-Organism-Response (S-O-R) theory, an "eWOM-Perceived Value-Consumer Purchase Behavior" model was constructed to explore the impact mechanism of eWOM on consumer purchase behavior of Baijiu and examine the mediating role of perceived value. Data were collected through a questionnaire survey and analyzed using Structural Equation Modeling (SEM). The results indicated that the source, volume, quality, and valence of eWOM had varying degrees of influence on consumer purchase behavior, with eWOM source and valence playing the most significant roles. Additionally, perceived value served as a crucial mediating factor between eWOM and consumer purchase behavior. Based on these findings, the strategies for optimizing Baijiu brand reputation management, enhancing consumer perceived value, and improving market competitiveness were proposed, aiming to provide theoretical support for Baijiu enterprises to formulate marketing strategies.
  • Storytelling strategies of Baijiu brands under the background of digital transformation
    WANG Zhentao, ZOU Zhongcai, SHI Dinglan, CAO Caixia
    China Brewing. 2026, 45(3): 312-316. https://doi.org/10.11882/j.issn.0254-5071.2026.03.043
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    Under the background of digital transformation, there is an urgent need for the reconstruction of the communication model in the storytelling of Baijiu brands. In this paper, the current situation of storytelling for Baijiu brands in the digital age was expounded through literature analysis and case studies. The key issues existing in the current narrative of Baijiu brands in terms of communication efficiency, interactivity, cultural expression, and cross-platform collaboration were systematically sorted out and optimization strategies were proposed. The results showed that the traditional one-way communication model was difficult to adapt to the multi-media convergence environment. Information overload and fragmented attention weaken the brand communication effect. Narrative homogenization and insufficient cultural mining led to the lack of brand differentiation, while insufficient cross-platform collaboration caused brand image fragmentation. To address the above issues, the strategies were proposed: enhancing interactive stickiness through emotional resonance and user-generated content (UGC), creating immersive narratives with the help of technologies such as virtual reality (VR), constructing differentiated stories based on the company's history and craftsmanship characteristics, achieving consistent brand communication through cross-platform content matrices and big data distribution, and strengthening reputation management and crisis response mechanisms. The aim was to provide theoretical and practical guidance for the Baijiu industry to break through the predicament of digital communication and offer references for the innovative transformation mechanism of cultural value of traditional consumer goods.
  • Marketing performance evaluation of listed Baijiu companies——dynamic factor analysis based on panel data
    LIU Jingwei, WANG Rui, WANG Wei
    China Brewing. 2026, 45(3): 317-323. https://doi.org/10.11882/j.issn.0254-5071.2026.03.044
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    Based on the panel data of 20 listed Baijiu companies from 2019 to 2023, a marketing performance evaluation index system was constructed. Using the panel data dynamic factor analysis method, the marketing performance of listed Baijiu companies was compared horizontally and analyzed longitudinally for its dynamic changes. The research found that the marketing performance of listed Baijiu companies could be divided into four echelons. The head companies could maintain a long-term upward trend, while the tailing companies fluctuated significantly. Market development capability and market research and development investment were important influencing factors, while macro policies were important external influencing factors. Finally, corresponding policy recommendations were proposed from the aspects of cultivating enterprise growth and innovation capabilities and sustainable development strategies.
  • "Environmental, Social and Governance" issue configuration strategy for optimizing social responsibility rating of Baijiu enterprises
    CHEN Xiaoyu, WU Xiaopeng, QIE Guangping, BU Jiandong, YAN Jianan
    China Brewing. 2026, 45(3): 324-329. https://doi.org/10.11882/j.issn.0254-5071.2026.03.045
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    With the accelerated implementation of the "dual carbon" strategy and environmental, social and governance (ESG) disclosure, clarifying the rating pathway for the social responsibility of Baijiu enterprises is of great significance for promoting the green transformation and high-quality development of the industry. Based on the ESG reports of 15 Chinese Baijiu listed companies from 2019 to 2023, the configuration pathway for achieving high social responsibility rating were systematically identified by fuzzy-set qualitative comparative analysis (fsQCA) method. The results showed that 5 configuration pathways for achieving high social responsibility rating were identified, which were supply chain-led, product responsibility-focused-supply chain collaborative, supply chain-focused-labor-assisted, social impact compensation, and social impact-led. "Supply chain management" was the most universally applicable core issue; "product responsibility" was an important means for building external trust and improving rating; "social impact" demonstrated the dual roles of strategic leverage and compensation substitution. The fsQCA method was innovatively introduced to address the limitations of traditional linear modeling, research paradigm of ESG issue configuration was expanded, and feasible strategic references and decision-making bases were provided for Baijiu enterprises in social responsibility management and pathway optimization.
Address: No.70 Yangqiao,Fengtai District,Beijing,China
Postcode: 100068
Phone: 010-83152738/83152308　
FAX: 010-83152738
E-mail: zgnzzz@163.com
Visited
Total visitors:
Visitors of today:
Now online:
京ICP备12027196号