25 April 2026, Volume 45 Issue 4
    

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  • Research Progress on the Influence of Flavor Compounds in Baijiu on Post-Drinking Drunkenness Degree
    WU Zhengfang, SI Guanru, LI Minghui, GAO Chuanqiang
    China Brewing. 2026, 45(4): 1-7. https://doi.org/10.11882/j.issn.0254-5071.2026.04.001
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    With the upgrading of consumption and the popularization of health concept, the post-drinking drunkenness degree has become a crucial index for consumers to evaluate the quality of Baijiu. The flavor components in Baijiu not only directly affect the sensory quality of the product, but also have a key impact on the post-drinking drunkenness degree by regulating ethanol metabolism, neural response and physiological function. In this paper, the concept of drunkenness degree was systematically expounded, three evaluation methods including subjective evaluation, behavioral testing and biomarker testing were introduced, and the effects of flavor components such as esters, alcohols, acids, aldehydes, phenols and pyrazines on drunkenness degree were mainly reviewed, so as to provide a reference for improving the quality of Baijiu and the healthy development of the Baijiu industry.
  • Analysis of Key Volatile Flavor Compounds in Sauce-Flavor Baijiu and Prospects for Precise Blending Technology
    WU Lin, ZENG Jieni, HUANG Keyi, YU Hui
    China Brewing. 2026, 45(4): 8-14. https://doi.org/10.11882/j.issn.0254-5071.2026.04.002
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    Sauce-flavor (Jiangxiangxing) Baijiu is renowned for rich and unique layering as well as complex brewing process, and the blending process is the key to ensuring its consistent quality and flavor balance. As the industry demands for the differentiated management of base liquor flavor and product consistency continue to increase, the traditional “sensory-oriented” experience-based blending model is facing the challenge of transitioning toward precision-based regulation. From the perspective of molecular sensory science, the application of modern analytical techniques such as gas chromatography-mass spectrometry in identifying the complex volatile flavor components in sauce-flavor Baijiu was systematically discussed, the core contribution of compounds with high odor activity value (OAV) to the overall aroma was systematically analyzed, and the regulatory mechanism of synergistic and masking effects among volatile flavor compounds on sensory characteristics was systematically discussed. By comparing the evolutionary features of different technological approaches, including traditional blending, intelligent sensory evaluation, and data-driven blending, it was concluded that the transition from an “experience-driven” to a “data-driven” paradigm was an inevitable trend for achieving rational blending of sauce-flavor Baijiu, aiming to provide theoretical support and research perspective for enhancing the scientific rigor of blending and production efficiency of sauce-flavor Baijiu.
  • Research Progress on Fruit Jiaosu and Their Microbial Resources
    RAO Hongting, LAN Bingying, LIAO Tingting, ZHANG Ningning
    China Brewing. 2026, 45(4): 15-21. https://doi.org/10.11882/j.issn.0254-5071.2026.04.003
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    Fruit Jiaosu is a fermented product obtained by long-term fermentation of beneficial microorganisms with fruits as raw materials. It contains a variety of bioactive substances and rich functional properties, with excellent health-promoting functions, and has attracted the attention of many consumers and researchers. In this paper, the technological process of fruit Jiaosu was overviewed, the fermentation technology, fermentation mechanism, functional characteristics, and detection and analysis technology of dominant microflora and microorganisms of fruit Jiaosu were summarized. The safety of food Jiaosu products was analyzed, and the future research and development trend was predicted, aiming to provide theoretical references for developing Jiaosu products with related functions.
  • Research Progress of Anti-alcohol Products
    YAO Guangze, ZHU Yimin, ZHU Kaile, ZHANG Zixuan, LUO Zhengqi, WEI Juye, CHENG Yanxin, WANG Weiman, JIN Tongbo, YANG Qianlei, AN Yan
    China Brewing. 2026, 45(4): 22-28. https://doi.org/10.11882/j.issn.0254-5071.2026.04.004
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    Drinking behavior is highly prevalent worldwide. However, excessive drinking has been proven to be closely related to various health problems. Therefore, the development of anti-alcohol products has gradually become an important research direction in the fields of medicine and nutrition science. Currently, the market offers a variety of anti-alcohol products, including natural products, health supplements, and chemical medications. In this paper, the relevant domestic and foreign literatures over the past five years were comprehensively analyzed. The action mechanisms, key components and their impacts on ethanol metabolism of different types of anti-alcohol products were mainly summarized. The alleviation pathways and new developments corresponding to different mechanisms were briefly analyzed. Finally, the current shortcomings of anti-alcohol products and the application of emerging technologies in the development of new products were discussed.
  • Effects of Co-fermentation of Lachancea thermotolerans CVE-7 with Different Saccharomyces cerevisiae Strains on Acidity and Aroma Quality of Wine
    SUN Xun, CHEN Xiang, XU Yinhu, LAN Yibin, DUAN Changqing, YAN Guoliang
    China Brewing. 2026, 45(4): 29-38. https://doi.org/10.11882/j.issn.0254-5071.2026.04.005
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    To investigate the effects of co-fermentation of Lachancea thermotolerans with Saccharomyces cerevisiae on the acidity and aroma of wine, L. thermotolerans CVE-7 was co-inoculated with different commercial S. cerevisiae strains (Vintage Red, AWRI 796, D254 and ES488) using both simultaneous and sequential inoculation strategies. The results indicated that the acid-increasing and aroma-producing capabilities of co-fermentation of L. thermotolerans CVE-7 with S. cerevisiae were not only influenced by inoculation strategy but also by the specific S. cerevisiae strain involved. The co-fermentation of ES488 or Vintage Red with CVE-7 significantly enhanced acidity and aroma production. Compared with ES488 alone, the sequential inoculation of CVE-7 with ES488 increased the lactic acid content to (9.81 ± 0.68) g/L (a 43.59-fold increase), while the ethanol volume fraction decreased to (10.07 ± 0.19)% (a reduction of 9.20%), and the ethyl lactate content increased to (194.50 ± 5.81) mg/L (a 86.98-fold increase). Compared with Vintage Red alone, the sequential inoculation of CVE-7 with Vintage Red increased the lactic acid content to (9.10 ± 0.36) g/L (a 55.88-fold increase), reduced the acetic acid content to (0.41 ± 0.04) g/L (a reduction of 62.04%), and increased the glycerol content to (6.75 ± 0.28) g/L (an increase of 11.39%). In contrast, the co-fermentation with D254 and AWRI 796 resulted in weaker acidity enhancement. However, the simultaneous inoculation with D254 partially inhibited acetic acid production, while the simultaneous inoculation with AWRI 796 promoted higher alcohol synthesis. In conclusion, the sequential inoculation of CVE-7 with ES488 or Vintage Red was suitable for enhancing acidity and aroma quality of wine, whereas simultaneous inoculation with D254 or AWRI 796 and CVE-7 was more appropriate for mild acidification. These findings provided valuable insights for the industrial application of the native acidifying yeast CVE-7 and the development of other non-Saccharomyces yeasts.
  • Construction of Flavor Wheel and Sensory Characteristics of Sauce-Flavor Baijiu with Pickle-Like Odor
    ZHOU Tao, ZHANG Jiaojiao, GUO Hongli, GAO Mengxin, XIAN Tingting, LI Jin, SONG Jia, HAN Xinglin
    China Brewing. 2026, 45(4): 39-45. https://doi.org/10.11882/j.issn.0254-5071.2026.04.006
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    In order to elucidate the specific sensory characteristics of pickle-like odor, a common off-flavors in sauce-flavor (Jiangxiangxing) Baijiu, the flavor wheel for sauce-flavor Baijiu with pickle-like odor, encompassing 39 aromas, 4 tastes, and 13 mouthfeel attributes, was constructed by a flavor wheel construction method. A total of 10 key flavor descriptors (bitter almond flavor, floral honey aroma, grassy aroma, medicinal aroma, aged aroma, earthy notes, sweet taste, sour taste, finesse, and lingering) were screened by further integrating M-value analysis, cluster analysis, principal component analysis and correlation analysis, and the sensory characteristics of pickle-like odor and normal-flavored sauce-flavor Baijiu were evaluated by these descriptors. The results indicated that the pickle-like odor was a complex aroma dominated by bitter almond flavor, medicinal aroma and earthy notes, complemented by sweet and sour taste characteristics, which was a unique flavor that could enhance the fineness of liquor aroma. The selected key descriptors could effectively distinguish sauce-flavor Baijiu with pickle-like odor from normal-flavored sauce-flavor Baijiu. In summary, this study provided an independent, scientific theoretical basis and sensory evaluation method for identifying and researching the pickle-like odor in sauce-flavor Baijiu, aiding in accurate style identification and overall quality assessment.
  • Effects of Different Ventilation Ratios on γ-Polyglutamic Acid Production by Bacillus licheniformis Fermentation Based on Metabolomics and Transcriptomics
    JIA Qiaoshuai, WANG Binxu, WANG Huichao, QIAO Changsheng, ZHAO Tingbin, ZHENG Guobao
    China Brewing. 2026, 45(4): 46-53. https://doi.org/10.11882/j.issn.0254-5071.2026.04.007
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    To investigate the effects of different ventilation ratios on γ-polyglutamic acid (PGA) production by microbial fermentation, using Bacillus licheniformis BYBC1.21056 as the starting strain, the effects of different ventilation ratios (1.0:0.7, 1.0:1.0, 1.0:1.3, 1.0:1.6, 1.0:1.9) on intracellular metabolism and gene expression of strain BYBC1.21056 were analyzed by combining metabolomics and transcriptomics. The results showed that the high ventilation ratio (1.0:1.9) most favored γ-PGA synthesis, achieving a yield of 105.54 g/L, demonstrating that ventilation was a key factor influencing fermentation. Metabolomic analysis results showed that a total of 916, 1 164, and 1 081 significantly different metabolites were identified between the experimental group and the control group, respectively, after fermentation 24, 48 and 72 h. Among them, the unique significantly different metabolites were 293, 563 and 412, respectively. Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis results indicated that, compared with the control group, the significantly upregulated metabolic pathways for significantly different metabolites were tryptophan metabolism, nucleotide metabolism, glycerophospholipid metabolism, purine metabolism, nicotinic acid and nicotinamide metabolism, etc. in the experimental group after fermentation 24, 48, and 72 h. Transcriptome analysis results revealed that there were 882 upregulated genes and 1 025 downregulated genes at 24 h, 373 upregulated genes and 506 downregulated genes at 48 h, and 461 upregulated genes and 394 downregulated genes at 72 h. The results showed that increasing the ventilation ratio altered gene expression in B. licheniformis, thereby regulating its metabolism and affecting γ-PGA synthesis.
  • Synthesis of Higher Alcohols and Free Amino Acids in Strong-Flavor Baijiu during Fermentation Process
    LI Yalan, LIAO Qinjian, LI Yuzhu, SU Jian, ZHENG Jia, ZHAO Dong, XU Yan, LU Yanping
    China Brewing. 2026, 45(4): 54-61. https://doi.org/10.11882/j.issn.0254-5071.2026.04.008
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    Using 20-year-old fermentation pits (JC20) and 40-year-old fermentation pits (JC40) as the research objects, the contents of higher alcohols (isobutanol and isopentanol) and 17 common free amino acids in different layers of Zaopei in these samples were determined using gas chromatography-mass spectrometry and high performance liquid chromatography. The correlation was calculated based on the Pearson method. The results showed that the main synthesis periods of isobutanol and isopentanol in the Zaopei was in the early stage of fermentation, and the contents of isobutanol and isopentanol in the Zaopei of JC40 were lower than those in JC20. At the end of fermentation, the content of isopentanol was higher than isobutanol, with the maximum concentrations of 46.42 and 14.98 mg/kg, respectively. The determination results of free amino acids indicated that 16 amino acids increased gradually during the fermentation, and the content of arginine decreased in the middle layer of JC20 and the middle and lower layers of JC40. The correlation analysis results showed that proline and lysine in each layer of Zaopei from JC20 had a highly significant positive positive correlation with isobutanol (P ≤ 0.01), and alanine, cysteine, glycine, leucine, and proline had highly significant positive correlation with isopentanol (P ≤ 0.01). The types of amino acids that significantly correlated were much higher in JC20 than those in JC40. However, in JC40 pit mud, there was a highly significantly positive correlation between proline and isobutanol in each layer of Zaopei (P ≤ 0.01). It was concluded that during the fermentation process of strong-flavor (Nongxiangxing) Baijiu, the higher alcohols were mainly synthesized through sugar metabolism in the early stage, and free amino acids were produced in large quantities with the fermentation, and gradually turned to amino acid metabolism.
  • Effect of Different Canopy Height on the Quality of Cabernet Sauvignon Dry Red Wine
    SHEN Tian, HUANG Xiaojing, FU Dongyan, ZHAO Ning, XU Meilong, JU Yanlun, CHEN Weiping
    China Brewing. 2026, 45(4): 62-70. https://doi.org/10.11882/j.issn.0254-5071.2026.04.009
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    To determine the optimal canopy height for ‘Cabernet Sauvignon’ of Modified Vertical Shoot Positioning (M-VSP) cultivation in the Jinshan sub-region of the eastern foothills of Helan Mountain wine producing area, dry red wines were brewed from grape fruits with different canopy height treatments (T1 (80 cm), T2 (110 cm), T3 (140 cm), T4 (170 cm)). The physicochemical indexes, phenols, monomeric anthocyanins, color parameters, and volatile flavor substances of wines were analyzed using conventional detection methods, ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) and gas chromatography-mass spectrometry (GC-MS), and the quality of the dry red wine was comprehensively evaluated. The results showed that the total acid and volatile acid contents of wine in the T2 treatment were significantly higher than those in other treatments (P < 0.05), which was conducive to the accumulation of total phenols and flavan-3-ols. The total contents and stability of 14 monomeric anthocyanins increased gradually with the increase of canopy height, and principal component analysis (PCA) based on monomeric anthocyanins could effectively distinguish wine samples from different canopy height treatments. The contents of 36 key aroma substances (relative odor activity value (ROAV) > 1) of wine in T2 treatment were the richest, and its comprehensive quality evaluation was the highest. In conclusion, the recommended canopy height for ‘Cabernet Sauvignon’ of M-VSP cultivation in the Jinshan sub-region was 110 cm.
  • Enhancing Effect of Synergistic Fermentation of Issatchenkia orientalis and Glutathione on Fruity Aroma of Cabernet Sauvignon Wine
    CAO Ye, SONG Ran, ZHOU Hongyan, XU Huizhong, LI Jinchen, MENG Nan
    China Brewing. 2026, 45(4): 71-77. https://doi.org/10.11882/j.issn.0254-5071.2026.04.010
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    Using high-quality Cabernet Sauvignon grapes as the raw material, the wines were brewed by fermentation with Issatchenkia orientalis (QC-1), combination of I. orientalis and glutathione (QC-1 + FN502-GH). Using Saccharomyces cerevisiae as the control group, all wine samples were stored in bottles for one year of aging. The aroma substances and sensory characteristics of the wines before and after aging under different fermentation conditions were compared by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and quantitative sensory description analysis, and correlation analysis was conducted between them. The results indicated that 47, 47, and 45 aroma substances were detected in QC-1 group, QC-1 + FN502-GH group, and the control group, respectively, mainly consisting of alcohols and esters. Compared with the control group, the aroma substance content in the QC-1 group after aging was the highest, reaching 7 006.79 μg/L. the retention rates of ethyl acetate, octyl acetate, and decyl acetate in the QC-1 + FN502-GH group were 52.5%, 76.5% and 69.0%, respectively, all of which were better than those of the control group, demonstrating better aroma stability. After aging, the wine sample of the QC-1 group presented aroma characteristics such as raspberry and blueberry, and were positively correlated with aroma substances such as ethyl acetate and ethyl-9-decanedioate. The wine sample of the QC-1 + FN502-GH group presented aroma characteristics such as rose, cherry, and banana, and were positively correlated with aroma substances such as butyl acetate, 2-phenylethanol, and n-hexanol. This study confirmed that the co-fermentation of I. orientalis and glutathione could enhance the fruit aroma flavor stability of Cabernet Sauvignon wine during the aging process.
  • Traditional Alcohol Content Reduction Process Exploration and Flavor Characteristics Analysis of Sauce-Flavor Baijiu
    XU Wenjing, LI Ying, LIU Gangde, CHEN Xuexue, GU Yingjie, HU Jianfeng, LU Hu, FAN Qigao
    China Brewing. 2026, 45(4): 78-86. https://doi.org/10.11882/j.issn.0254-5071.2026.04.011
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    Using sample A (ethanol volume fraction 53%) of the sauce-flavor (Jiangxiangxing) Baijiu as the base liquor, with turbidity and sensory evaluation score as the evaluation indicators, through optimizing the water for alcohol content reduction, alcohol content, adsorption conditions, and supplemented with the technology by compensating the liquor body flavor, a scientific dilution process for sauce-flavor Baijiu was obtained. The volatile flavor components and basic physicochemical indicators of the sauce-flavor Baijiu were detected by gas chromatography (GC), gas chromatography-mass spectrometry (GC-MS), and conventional detection methods. The results showed that the alcohol content reduction process of sample A (53%) of the sauce-flavor Baijiu was as follows: reverse osmosis (RO) water was added to the sample to reduce the alcohol content to 42%, then using SX-865 clarifier for adsorption 25 min, and after filtration, sample B with reduced alcohol content (42%) was obtained. After adding flavoring liquor to blend the flavor, sample C with reduced alcohol content (42%) was formed. The sensory score of sample C was 89, which was an excellent grade Baijiu. A total of 101 volatile flavor components were detected from the three Baijiu samples, including 35 esters, 19 alcohols, 9 aldehydes, 9 acids, 6 ketones, 9 pyrazines, 6 phenols, and 8 others. There were differences in the content of various volatile components among the Baijiu samples. The partial least squares-discriminant analysis (PLS-DA) found that compared with sample B, sample C was closer to sample A. A total of 10 key different volatile flavor compounds such as acetaldehyde, ethyl acetate, propanol, lactic acid ethyl ester, ethyl acetal, acetic acid, and furfural were selected by variable importance in projection (VIP) > 1 and odor activity value (OAV) > 1.
  • Analysis of Bacterial and Fungal Community Structure and Diversity of Huangjiu Jiuqu from Different Regions Based on High-Throughput Sequencing Technology
    CHEN Lei, LIU Ran, DAI Yijun
    China Brewing. 2026, 45(4): 87-93. https://doi.org/10.11882/j.issn.0254-5071.2026.04.012
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    The community composition and diversity of bacteria and fungi in Huangjiu Jiuqu from 5 different regions, namely Anhui Xuancheng (XC), Zhejiang Shaoxing (SX), Jiangsu Danyang (DY), Hubei Xiangyang (XY), and Fujian Longyan (LY), were analyzed using Illumina MiSeq high-throughput sequencing technology. The results indicated that a total of 16 bacterial phyla and 244 bacterial genera, as well as 5 fungal phyla and 223 fungal genera, were detected in 5 Huangjiu Jiuqu samples. The number of bacterial and fungal species varied among Huangjiu Jiuqu samples from different regions. The bacterial and fungal communities of the samples LY and SX were similar, while the bacterial communities of the samples XY and XC were similar, and the fungal communities of the samples XC and DY were similar. At the phylum level, the main dominant bacterial phyla in all Jiuqu were Firmicutes and Proteobacteria, while the main dominant fungal phyla were Ascomycota, Mucoromycota, and Basidiomycota. At the genus level, Lactobacillus was the dominant bacterial genus in the sample DY, while Bacillus and Weissella were the dominant bacterial genus in the samples LY and SX. Kroppenstedtia was the dominant bacterial genus in the sample XC, and Virgibacillus was the dominant bacterial genus in the sample XY. Aspergillus was the dominant fungal genus in the samples SX and LY, while Monascus was the dominant fungal genus in the sample XY. Rhizopus was the dominant fungal genus in the sample XC, and Wickerhamomyces was the dominant fungal genus in the sample DY.
  • Process Optimization of β-Glucosidase Production by Solid-State Fermentation of Kluyveromyces marxianus Co-fermented with Rhizopus formosensis and Its Application
    LEI Qingqing, FU Zheyang, WU Xinying, CAI Honglu, XIAO Tiantian, WANG Ailing
    China Brewing. 2026, 45(4): 94-101. https://doi.org/10.11882/j.issn.0254-5071.2026.04.013
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    To enhance β-glucosidase yield, a high-yield β-glucosidase strain of Kluyveromyces marxianus, previously screened in preliminary studies, was co-cultured with Rhizopus formosensis Q303 in solid-state fermentation. Fermentation conditions were optimized through single-factor experiments and response surface methodology, and the crude enzyme solution was applied to prepare white sour soup. The volatile flavor compounds in white sour soup were determined using plant broad-targeted metabolomics technology based on ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), and the significantly different volatile flavor compounds were screened by combining multivariate statistical analysis and variance analysis. The results indicated that the optimal fermentation conditions for β-glucosidase production were as follows: buckwheat hulls 26%, corn wort 1.5%, solid and liquid ratio 10:9 (g/mL), K. marxianus inoculum 3.0%, R. formosensis Q303 inoculum 0.4%, fermentation temperature 24 ℃, and time 74 h. Under these optimal conditions, the β-glucosidase activity reached (197.02 ± 2.34) U/g, which was 15.27 times that before optimization. A total of 40 significantly different volatile flavor compounds, including quercetin and anthocyanins, were detected in white sour soup prepared with β-glucosidase. Compared with the control group, it was found that β-glucosidase could effectively hydrolyze and release binding glycoside flavor precursors such as anthocyanin-3-O-glucoside. This study provided new ideas for the efficient production of β-glucosidase and the enrichment and regulation of the flavor of white sour soup.
  • Influence of Co-fermentation with Saccharomycopsis fibuligera and Saccharomyces cerevisiae on Baijiu Brewing
    WEI Chunhui, ZHONG Jiyu, ZHENG Ruoxin, YI Chaolin, ZHENG Ziqiang, HUANG Zhiguo
    China Brewing. 2026, 45(4): 102-108. https://doi.org/10.11882/j.issn.0254-5071.2026.04.014
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    To investigate the potential of co-fermentation with Saccharomycopsis fibuligera and Saccharomyces cerevisiae for improving the quality of Baijiu, using S. fibuligera ZJ-Y as research object, its growth characteristics and environmental tolerance were determined, and it was co-fermented with S. cerevisiae to produce Baijiu by liquid-state and solid-state fermentation. The effects of mono-strain and dual-strain fermentation on fermentation capacity, viable cell count, physicochemical indexes of the fermented grains, and volatile flavor compounds were compared. The results showed that S. fibuligera exhibited strong environmental tolerance. In liquid-state fermentation, the fermentation capacities of strains were 0.05-2.75 g/100 mL in co-fermentation group, and the alcohol content of sample was (6.70 ± 0.12)%. In solid-state fermentation, the viable count of S. cerevisiae was 1.22 × 108 CFU/g in co-fermentation group, and the alcohol content of sample was (15.50 ± 0.12)%, both of which were significantly higher than those in the mono-strain fermentation group (P < 0.05). A total of 20 volatile flavor compounds were detected in fermented grains, including 6 esters, 4 alcohols, 4 acids, 3 aldehydes, 2 aromatic compounds and 1 furan. Among them, the contents of ethyl acetate and β-phenethyl alcohol were 0.421 and 0.424 mg/g in the co-fermentation group, respectively, which were extremely significantly higher than those in the mono-strain fermentation group (P < 0.01). Furthermore, co-fermentation effectively reduced the contents of fused oils such as isobutanol and isoamyl alcohol. In conclusion, the co-fermentation of the two yeasts could effectively enhance fermentation efficiency and optimize the flavor profile.
  • Safety Evaluation of Huangshui Polysaccharides and Sulfation Modification on Antioxidant Activity Enhancement
    LI Mei, LU Yanping, WU Jihong, ZHENG Jia, HUANG Mingquan, ZHAO Dong, SUN Ying, SUN Baoguo
    China Brewing. 2026, 45(4): 109-116. https://doi.org/10.11882/j.issn.0254-5071.2026.04.015
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    In order to evaluate the acute toxicity of Huangshui polysaccharide (HSP) and explore the changes of its physicochemical properties, structure, and antioxidant activities after sulfation modification, using Huangshui, a by-product of strong-flavor (Nongxiangxing) Baijiu as raw material, the polysaccharides were obtained by graded ethanol precipitation, and acute toxicity was assessed in rats. Furthermore, the polysaccharide component precipitated with 40% ethanol (cHSP40) was selected and modified with different volume ratios of chlorosulfonic acid pyridine (1:2 and 1:4) to prepare two derivatives (S1:2-cHSP40 and S1:4-cHSP40), and its physicochemical properties, substitution degree and antioxidant activities were determined, and the structure were characterized. The results indicated that at the maximum gavage dose of 10 000 mg/kg, no mortality was observed in rats within 14 days. Furthermore, no significant differences (P > 0.05) were found in body weight, organ indexes, serum biochemical parameters, and histological structures compared with the normal saline (control) group, indicating good acute safety. The monosaccharide composition of cHSP40 was mainly glucose (82.59%), along with mannose, glucuronic acid, and galacturonic acid. The substitution degree for S1:2-cHSP40 and S1:4-cHSP40 were 0.63 and 0.56, respectively, with molecular weights lower than that of the original polysaccharide. The results of antioxidant experiments showed that the sulfated products showed better scavenging rates on 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation, and hydroxyl radicals than the original polysaccharide, with S1:2-cHSP40 showing the highest activity at 6 mg/mL, with scavenging rates reaching 67.13%, 59.26%, and 68.38%, respectively. In conclusion, Huangshui polysaccharide had good safety, and sulfation modification could significantly enhance their antioxidant activities.
  • Mould Community Diversity, Physicochemical Indicators and Flavor Characteristics of Shanxi Aged Vinegar Daqu
    ZHAO Dongmin, ZHANG Yujing, LIU Qingshan, BAI Wenbin, GAO Zhenfeng, XU Nü
    China Brewing. 2026, 45(4): 117-124. https://doi.org/10.11882/j.issn.0254-5071.2026.04.016
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    Using Shanxi aged vinegar Daqu samples (A-D) from four representative vinegar factories as the research objects, the mould community structure was analyzed using high-throughput sequencing technology. The physicochemical indexes, organic acid composition, and volatile flavor compounds were determined by conventional physicochemical analysis, high performance liquid chromatography (HPLC), and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), respectively, and sensory evaluation was conducted. The results showed that a total of 8 mould genera were identified from the four Daqu samples, and the dominant mould genera were Aspergillus (38.60%) and Rhizopus (32.33%). The mould community structure was different in different Daqu samples, which reflected in the relative abundance. The physicochemical indexes, flavor and sensory quality of the four Daqu were different to some extent. Among them, the comprehensive quality of Daqu A was the optimal, the moisture, total acid, starch, amino acid nitrogen, saccharification power, liquefaction power, cellulase activity, acid protease activity, esterification power and fermentation power were 10.76%, 1.77 mmol/10 g, 56.44 g/100 g, 0.41 g/100 g, 530 U, 0.89 U, 93.95 U/g, 104.31 U/g, 886 U, and 1.89 U, respectively. The total organic acid content was 3.79 g/100 g. The contents of esters, alcohols and pyrazines were 2.07, 3.58 and 0.20 mg/100 g, respectively. The cross-section of Daqu A had dense mycelium and strong aroma, with the highest comprehensive score (91). The research results systematically revealed the differences in the quality of the Shanxi aged vinegar Daqu in various vinegar factories, which provided a theoretical basis for the optimization and quality improvement of the traditional vinegar brewing process.
  • Characteristic Analysis for the Medium-High Temperature Daqu Prepared from the 20 Different Wheat Varieties
    HE Yangyifan, MA Pan, ZOU Wenhui, LI Chaosu, ZHANG Zhenggang, LIU Zehou, TANG Hao, WANG Qin, YANG Ning, LI Yang, LI Jun, YANG Wuyun, ZHANG Lianquan, WAN Hongshen
    China Brewing. 2026, 45(4): 125-131. https://doi.org/10.11882/j.issn.0254-5071.2026.04.017
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    A total of 20 wheat varieties (Yangmai 30, Yangmai 36, Yangmai 45, Kenmai 58, Chumai 47, Quanmai 725, Quanmai 838, Wanke 421, Mianmai 907, Mianmai 916, Mianmai 902, Xikemai 8, Xikemai 546, Xikemai 475, Qianmai 18, Qianmai 19, Qianmai 20, Qianmai 21, Qianmai 22, Chuanmai 98) from the 3 major weak gluten wheat main producing areas, which have potential characteristics suitable for Daqu making were collected, their quality characteristics and the properties of the medium-high temperature Daqu were analyzed, and the correlation between the wheat quality indexes and sensory quality of the medium-high temperature Daqu was investigated. The results showed that there were 2 varieties of weak gluten (hardness index < 50), 8 varieties of medium strong or strong gluten (hardness index ≥ 60), and 10 varieties of medium gluten (hardness index 50-60) among the 20 wheat varieties. The core temperature changes during the preparation of medium-high temperature Daqu using 20 varieties wheat were consistent with the fermentation characteristics of medium-high temperature Daqu culture. Except for Mianmai 916, the maximum core temperature of medium-high temperature Daqu prepared from the other 19 varieties wheat was above 50 ℃. The sensory scores of the Daqu made from 14 varieties wheat such as Xikemai 8, Mianmai 902, Yangmai 36, and Yangmai 30 reached the qualified level (sensory score ≥ 36). The results of the correlation between wheat quality indicators and the sensory quality of the prepared medium-high temperature Daqu indicated that the starch content, flouriness rate, and the maximum core temperature of Daqu prepared from corresponding wheat varieties determined the sensory indicators such as aroma, appearance, cross-section, and total score of the Daqu. Therefore, choosing wheat with higher starch content and flouriness rate was more conducive to the preparation of medium-high temperature Daqu.
  • Quality Analysis of Craft Beer Brewed with Different Varieties of Grapes
    YANG Meiling, ZHANG Chi, WANG Hui, WANG Wenhua, ZHU Lixia
    China Brewing. 2026, 45(4): 132-139. https://doi.org/10.11882/j.issn.0254-5071.2026.04.018
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    Grape craft beers were brewed using Cabernet Sauvignon, blackcurrant, Muscat Hamburg, black grape, red grape, and green grape as raw materials, respectively. The physicochemical properties, sensory characteristics, and volatile aroma compounds were determined by conventional methods, sensory evaluation, and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Odor activity values (OAV) were calculated, and principal component analysis (PCA) was conducted to analyze the relationships between key volatile compounds and sensory characteristics. The results showed that the total acidity of the six grape craft beers were 3.51-4.10 g/L, alcohol volume fraction 5.66%-6.83%, foam retention 156-221 s, reducing sugar 6.41-7.52 g/L, and total phenolics 284.2-383.9 mg/L. A total of 50 volatile flavor compounds were detected in grape craft beers, among which esters and alcohols were the most abundant, including 21 esters ((28.18-52.34) mg/L) and 11 alcohols ((4.94-16.22) mg/L). The beers brewed with blackcurrant and Muscat Hamburg had the highest contents of volatile flavor compounds, at 97.63 and 90.19 mg/L, respectively. A total of 24 common volatile compounds, including octanoic acid, phenethyl alcohol, and ethyl acetate, were detected in all samples. 31 key aroma substances with OAV > 1 were identified, including 6 acids, 8 alcohols, 1 aldehyde, 5 ketones, 10 esters, and 1 other compound. The sensory evaluation results indicated that blackcurrant and Muscat Hamburg craft beer had better overall sensory quality. The PCA results indicated that different varieties of grape craft beer could be distinguished based on sensory characteristics and key aroma substances. Overall, grape beer brewed with blackcurrant and Muscat Hamburg had a prominent style and more suitable for brewing grape craft beer.
  • Isolation, Screening, and Functional Characteristics of Bacteria in Huangshui from Baijiu Brewing
    ZHAO Liang, ZHANG Xin, XIAO Dingyi, MIN Zhuo, YUE Qianqian, ZHOU Xiaoqiu, WANG Xinye
    China Brewing. 2026, 45(4): 140-148. https://doi.org/10.11882/j.issn.0254-5071.2026.04.019
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    Using Huangshui from sauce-flavor (Jiangxiangxing) Baijiu fermentation pits as the experimental material to screen bacterial strains, the isolated strains were identified through morphological observation combined with molecular biological techniques, and their tolerance to various environmental stress factors including temperature, pH, ethanol, and lactic acid was systematically determined. Additionally, the enzyme-producing capabilities of the strains were evaluated using transparent circle method, while their volatile metabolites were analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that a total of 8 bacterial strains were successfully isolated from Huangshui. Based on morphological characteristics and molecular biological identification results, the strains were identified as Bacillus velezensis HS-1, Bacillus acillus licheniformis HS-4, HS-10, and HS-18, Bacillus acillus toyonensis HS-14, Providencia vermicola HS-5, and Oceanobacillus profundus HS-12 and HS-16. Strain HS-12 had the strongest tolerance to high temperature (60 ℃), strain HS-10 showed optimal ethanol tolerance (8%) and acid resistance (pH 3), whereas strain HS-4 displayed prominent tolerance to lactic acid (25 g/L). All 8 strains could produce six types of functional enzymes; specifically, strain HS-10 exhibited the highest cellulase activity, while strain HS-12 showed superior protease activity. A total of 42 volatile flavor compounds were detected in the metabolites of 8 strains, including alcohols, aldehydes, acids, esters, pyrazines and other key flavor components of Baijiu. This study provided experimental data and potential bacterial strain resources for the microbial regulation of Baijiu brewing and the comprehensive utilization of Huangshui resources.
  • Evaluation of Probiotic Properties and Safety of Pichia ethanolica Jm85
    PAN Xinyuan, FAN Jie, CHANG Xuedong, ZOU Jing
    China Brewing. 2026, 45(4): 149-155. https://doi.org/10.11882/j.issn.0254-5071.2026.04.020
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    To evaluate the probiotic property of Pichia ethanolica Jm85, the artificial simulated gastrointestinal fluid tolerance, cell surface hydrophobicity, self-aggregation, co-aggregation, antioxidant capacity, cholesterol assimilation capacity and extracellular enzyme secretion capacity of this strain were determined using in vitro simulation methods. At the same time, the in vitro safety of the strain was preliminarily evaluated through hemolysis experiments, coagulase and gelatinase activity experiments, and antibiotic sensitivity experiments. The results showed that after 24 h of in vitro digestion with simulated gastrointestinal fluids, the strain Jm85 maintained a survival rate of 47.91%. Its hydrophobicity to nhexadecane was 61.19%, the maximum autoaggregation rate reached 81.18%, the coaggregation rate with Escherichia coli was 48.75% and the maximum cholesterol assimilation rate was 58.79%. The cell-free supernatant (CFS) of the strain Jm85 exhibited certain in vitro antioxidant activity, with the scavenging rates against 1,1-diphenyl-2-picrylhydrazyl (DPPH) and superoxide anion radicals were 62.10% and 50.21%, respectively. The strain Jm85 secreted extracellular β-glucosidase and phytase, and it showed no β-hemolytic activity, the results for plasma coagulase and gelatinase were negative, and it was sensitive to voriconazole and itraconazole. In conclusion, P. ethanolica Jm85 possessed good probiotic characteristics and safety.
  • Screening of Lactic Acid Bacterial Strains for Vitis davidii Fermentation Based on Principal Component Analysis
    LIU Junxi, ZENG Lu, ZHANG Zhixu, HU Yaping, QIN Dan
    China Brewing. 2026, 45(4): 156-161. https://doi.org/10.11882/j.issn.0254-5071.2026.04.021
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    To screen the optimal lactic acid bacterium for Vitis davidii grape fermentation, the V. davidii juice were fermented respectively using 4 strains (Lactobacillus acidophilus, Lacticaseibacillus rhamnosus, Lactiplantibacillus plantarum, and Lacticaseibacillus casei). Its viable cell counts, physicochemical indices, functional constituents, and in vitro antioxidant activities were determined before and after fermentation, and the grape juice fermented by different strains was comprehensively evaluated and analyzed using the principal component analysis (PCA) method. The results showed that the viable bacterial counts of V. davidii juice fermented by the 4 lactic acid bacteria were all greater than 107 CFU/mL. Compared with the unfermented grape juice, the pH value of the fermented juice was significantly lower (P < 0.05), the total sugar content increased by 2.3% to 25.3%, the total acid content increased by 23.6% to 131.3%, and the total phenols, total flavonoids and anthocyanins contents all increased to varying degrees. Among them, the indicators of the V. davidii juice fermented by L. plantarum significantly increased (P < 0.05). The fermentation significantly enhanced the scavenging ability of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical (P < 0.05), and moderately increased the activity of superoxide dismutase (SOD) and the scavenging rate of hydroxyl radical. PCA could distinguish the samples fermented by different strains. The comprehensive evaluation score of the fermented juice of L. plantarum was the highest, indicating that it performed better in terms of growth metabolism and improvement of functional properties. In conclusion, L. plantarum was selected as the fermentation strain for developing processed beverages of V. davidii.
  • Changes of Main Physicochemical Properties of Pit-Sealing Mud of Sauce-Flavor Baijiu during the Brewing Process
    GAO Yu, GUO Minjie, WANG Chunjie, YANG Sihui, YANG Yingzeng, WANG Xianchen, LIAO Jiayi, ZHANG Mingyue, ZHANG Bing
    China Brewing. 2026, 45(4): 162-168. https://doi.org/10.11882/j.issn.0254-5071.2026.04.022
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    In order to reveal the dynamic changes of the main physicochemical properties of pit-sealing mud during the brewing process of sauce-flavor (Jiangxiangxing) Baijiu, pit-sealing mud samples from seven rounds of pit opening were collected as experimental group, along with unused original purplish-red mud before brewing as the control group. Sampling was conducted using the cutting ring method combined with the random sampling method. The bulk density, field water-holding capacity, shear strength, pH value, total organic matter content, available nitrogen content, total potassium content, and total phosphorus content of the pit-sealing mud were determined and their correlations were analyzed. The results showed that the bulk density of pit-sealing mud showed a parabolic upward trend, while the field water-holding capacity decreased continuously during the complete brewing cycle of sauce-flavor Baijiu, with the increase of the use rounds of pit-sealing mud. The soil shear strength exhibited a significant linear decline (P < 0.05), and the shear strength of the pit-sealing mud in the 7th round was only 44.24% that of the control purplish-red soil. The soil pH value decreased continuously, showing a significant reduction of 14.06% compared with the control group (P < 0.05). Meanwhile, the contents of total organic matter, available nitrogen, total potassium, and total phosphorus in the soil increased by 24.46%, 391.68%, 16.81%, and 2.54%, respectively. These findings indicated that there was a significant material exchange between the pit-sealing mud and the surface fermented grains during the in-pit fermentation process. Correlation analysis results demonstrated that soil shear strength was extremely significantly negatively correlated with soil bulk density and field water-holding capacity, while pH was extremely significantly negatively correlated with total organic matter, available nitrogen, total potassium, and total phosphorus in the soil. So, shear strength and pH could be used as rapid evaluation indicators for problems such as the adhesiveness and sealing of pit-sealing mud. This study provided data support for the continuous quality monitoring of pit-sealing mud in sauce-flavor Baijiu production.
  • Analysis of Physicochemical Properties and Flavor Differences of Xinjiang Yilite Strong-Flavor Baijiu with Different Quality Grades
    HOU Anqi, WANG Wenhua, MA Yingying, SHI Jinqin, XIE Yuqun, LI Huafu, WANG Hui, HAI Chao, LI Qiang, GUO Zikun
    China Brewing. 2026, 45(4): 169-174. https://doi.org/10.11882/j.issn.0254-5071.2026.04.023
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    Using Xinjiang Yilite strong-flavor (Nongxiangxing) Baijiu base liquors with different quality grades as research objects, the differences in base liquors with different quality grades were explored by sensory evaluation, physicochemical index detection, and volatile component analysis, and principal component analysis (PCA) of base liquors with different quality grades was conducted based on the contents of volatile flavor substances. The results showed that the samples could be classified into three grades through sensory evaluation. As the grade of base liquors decreased, the alcohol content and total ester contents showed a decreasing trend, while the total acid contents remained relatively stable, and the acid-ester ratio exhibited certain fluctuations with changes in acid and ester contents. The variety (299) and content (5 425.43 mg/L) of volatile flavor components in first-grade base liquor were higher than those in second-grade base liquor (167, 4 468.47 mg/L) and third-grade base liquor (131, 4 006.11 mg/L). Based on volatile flavor components, PCA could effectively distinguish base liquor samples with different grades. This study could provide a scientific basis for the rapid assessment of grade classification of Xinjiang Yilite strong-flavor Baijiu, and enhance the objectivity of classification evaluation.
  • Effects of Auricularia auricular Polysaccharides Extracted by Different Methods on the Gelatinization and Digestion Properties of Rice Power
    JIANG Luxi, LI Xinyu, Muyesaier·MAIMENAZ, Bu Hailiciemu·ABUDUREHEMAN, ZHANG Jianlin
    China Brewing. 2026, 45(4): 175-184. https://doi.org/10.11882/j.issn.0254-5071.2026.04.024
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    To improve the processing characteristics of functional rice products, using Auricularia auricula as raw material, crude polysaccharides of A. auricula were extracted by hot water method, alkali method, ultrasound method, and enzyme-assisted method (numbered as WEAP, AEAP, UEAP, and EEAP, respectively). After deproteinization and dialysis, purified A. auricula polysaccharides (AP) were obtained, the molecular mass and monosaccharide composition were analyzed by gel permeation chromatography and ion chromatography, and the structure was characterized by Fourier transform infrared spectroscopy. The AP-RP mixture was prepared by mixture with AP and rice powder (RP) at different mass ratios (1:5, 1:10, 1:15, and 1:20). The effects of AP addition on the gelatinization, rheological properties, and digestive regulation of RP were comprehensively evaluated using rapid viscosity analyzer (RVA), rheometer, and in vitro simulated digestion model. The results showed that the extraction method significantly influenced the molecular mass and monosaccharide composition of A. auricula polysaccharides. AP bound to rice starch through non-covalent interactions, and exhibited the optimal regulatory effect on RP properties at an addition level of 20%. In terms of gelatinization properties, the EEAP treatment significantly improved the peak viscosity ((624.00 ± 15.72) cP), final viscosity ((747.33 ± 10.60) cP) and recovery value ((442.33 ± 5.03) cP). In terms of rheological properties, the AEAP and EEAP systems exhibited high gel strength and excellent stability. In terms of in vitro digestion, UEAP significantly reduced the rapidly digestible starch relative content ((15.91 ± 0.14)%) and increased the slowly digestible starch relative content ((24.72 ± 0.40)%). In conclusion, adding 20% UEAP was the optimal choice for developing products with a low glycemic index.
  • Comparative Analysis on the Copigmentation Effeet of Two Grape-Derived Tannins in Red Wines
    LIU Xia, LIU Qingnan, WANG Haili, YANG Xin, GAO Xiaocui, YANG Bin
    China Brewing. 2026, 45(4): 185-192. https://doi.org/10.11882/j.issn.0254-5071.2026.04.025
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    To investigate the effect of different grapes derived tannins on the copigmentation and quality of red wines, different concentration of grape seed tannin (SD) and grape skin tannin (SN) were added after fermentation of Cabernet Sauvignon dry red wine from the Hexi Corridor, using the wine without tannin addition as the control (CK). After six months of aging, basic physicochemical indicators, anthocyanin content, morphological ratio, color parameters and sensory characteristics of each group of grape wine were measured, and the copigmentation effect of two grape derived tannins in red wine was analyzed. The results indicated that the two grape-derived tannins did not show adverse effect on the basic physicochemical properties of the wine, but both could affect the content and distribution of anthocyanin in wine. Among them, the wine with SD addition 320 mg/L showed the highest total anthocyanin content (298.07 mg/L), which was 2.81 times that of CK, and the morphological distribution was relatively balanced. In addition, both types of tannins could reduce the color lightening degree during ageing, with SD exhibiting superior anti-fading capacity. The group with SD addition 320 mg/L had the highest color parameters a* (55.10), C*ab (65.08), and ΔE*ab values (11.69), while b* (28.83), L* (23.85), and hab values (17.64°) were smaller, showing a richer and fuller red color. Both types of tannins could modify the aroma and taste quality of wine. The wine group with SD addition 240 mg/L achieved better aromatic intensity, complexity and better taste coordination, followed by the group with SD addition 320 mg/L. Therefore, adding grape seed tannin 240-320 mg/L could endow red wine with strong anti-fading ability, and it had certain application value as copigment in the field of red wine processing.
  • Application of Synthetic Microbial Community in Sorghum Solid-State Fermentation System and Its Flavor Enhancement Effect
    YANG Xiao, SHU Yueping, XIE Yi, LIAO Bei, LI Zhaofei, HUANG Dan, LUO Huibo, ZHOU Yabin, XIA Yu
    China Brewing. 2026, 45(4): 193-200. https://doi.org/10.11882/j.issn.0254-5071.2026.04.026
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    A synthetic microbial community consisting of Bacillus licheniformis B-5, Aspergillus oryzae F-28, and Saccharomyces cerevisiae Y-1 was constructed in this study, with a system without B. licheniformis as control, the interaction mechanisms between B. licheniformis, A. oryzae, and S. cerevisiae in the mixed microbial fermentation system were explored. The changes of biomass, physicochemical indicators, and volatile flavor compounds in the co-culture system were analyzed by conventional analytical methods and gas chromatography-mass spectrometry (GC-MS). The differential flavor substances were screened by orthogonal partial least squares-discriminant analysis (OPLS-DA) and variable importance in projection (VIP) values. The results showed that A. oryzae F-28 reached the highest biomass (1.19 × 109 CFU/g) and glucoamylase power ((351.55 ± 28.13) mg/(g·h)) under the conditions of inoculum 9%, culture temperature 30 ℃ and time 3 d, while B. licheniformis B-5 reached the highest biomass (8.70 × 108 CFU/g) and esterification power ((55.84 ± 2.46) mg/(50 g·7 d)) under the conditions of inoculum 6%, culture temperature 35 ℃ and time 4 d. In the mixed-culture fermentation system, B. licheniformis exhibited significant synergistic effect with A. oryzae and S. cerevisiae. The starch consumption rate (38.74%) increased by more than 50% compared with that of the control group (25.07%), the total amount of volatile flavor compounds increased significantly, and the ester content was 2.6 times that of the control group. Six key differential flavor compounds were identified, including ethyl caproate, ethyl acetate, n-pentanol, isoamyl alcohl, phenylethyl alcohol and phenol.
  • Construction of Physicochemical Indexes-Sensory Evaluation Model for Dry Red Wine
    JIANG Zhuo, KONG Yinuo, SHI Jingnan, SHA Kun
    China Brewing. 2026, 45(4): 201-207. https://doi.org/10.11882/j.issn.0254-5071.2026.04.027
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    To overcome the limitation that single-dimensional evaluation systems cannot fully characterize the quality of dry red wine and establish a scientific and efficient quality evaluation method, 16 physicochemical indicators of 39 dry red wine samples were systematically determined and the sensory evaluation was conducted using the fuzzy mathematics method. The correlation mechanism between physicochemical properties and sensory quality was analyzed by principal component analysis (PCA), hierarchical clustering analysis (HCA), and support vector machine (SVM) model. The results showed that the five principal components extracted by PCA could effectively characterize the key quality dimensions of the wine body; HCA divided the wine samples into five typical styles and the comprehensive sensory scores of the five categories of dry red wine were 64.69-80.94; the determination coefficients of the SVM sensory score prediction models were all greater than 0.85, and the mean square error (MSE) ranged from 0.003 5 to 0.073 7, which fully verified the interpretability of the physicochemical indicators of dry red wine for sensory quality. This multivariate model integrated the objectivity of physicochemical indicators and the intuitiveness of sensory evaluation, providing a new tool for the digital quality control of dry red wine, and had important practical significance for guiding the optimization of wine production processes and precise market positioning.
  • Dynamic Analysis of Bacterial Community Structure of Plum Fruit Wine with Different Varieties during Fermentation Process
    LIU Yao, LIU Chengyuan, SU Yao, FENG Jun, TANG Yuming, TIAN Xinhui
    China Brewing. 2026, 45(4): 208-212. https://doi.org/10.11882/j.issn.0254-5071.2026.04.028
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    Using Cuihongli (CHL) and Bulangli (BLL) as research subjects, the diversity and dynamic succession rule of bacterial communities during the fermentation of these two types of plum wines were analyzed by 16S rRNA amplicon sequencing technology. The results showed that based on the changes in bacterial community diversity, the fermentation process of wine CHL was relatively dispersed with no clear consistency, and the fermentation process of wine BLL could be divided into an early stage (0-3 d) and a late stage (9-15 d). A total of 2 dominant bacterial phyla, 3 dominant classes, and 6 dominant genera were annotated in wine CHL fermentation process. A total of 2 dominant phyla, 3 dominant classes, and 8 dominant genera were annotated in wine BLL fermentation process. Among which, Proteobacteria was the dominant phylum in two kinds of plum wine and played a key role during fermentation process. The results of gene function prediction indicated that the gene functions of bacterial communities during the fermentation of the two plum wines were mainly related to metabolic functions, including amino acid metabolism, carbohydrate biosynthesis , tricarboxylic acid cycle, etc.
  • Effect of Moisture of Moistening Grain on Textural Property of Sorghum and Development of Water Absorption Rate Prediction Model
    QIN Quan, TU Rongkun, JIANG Xiaofeng, TU Feiyong, CHEN Guichuan, GONG Xiaojie, ZHAO Yongjiang, QIU Dengrong, LU Lingfei, DU Xinyu, LIU Xiaogang
    China Brewing. 2026, 45(4): 213-219. https://doi.org/10.11882/j.issn.0254-5071.2026.04.029
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    In order to optimize quality control in the moistening grain process for sauce-flavor (Jiangxiangxing) Baijiu, using Hongyingzi glutinous sorghum as research subject, the textural properties of the samples with different internal moisture were systematically measured, the correlations between the internal moisture content and water absorption rate, texture parameters were analyzed, and the water absorption rate prediction model was constructed by multiple stepwise regression analysis. The results showed that with the increase of internal moisture in the grain moistening, the hardness, gumminess, chewiness and resilience of sorghum significantly decreased (P < 0.05), the viscosity, volume and cohesiveness significantly increased (P < 0.05), and the springiness did not significantly change (P > 0.05). Correlation analysis indicated that the water absorption rate was significantly correlated with the internal moisture and texture parameters (P < 0.05). Four key textural factors influencing water absorption rate including volume, hardness, cohesiveness and resilience were obtained by stepwise regression analysis. Among these, the volume and cohesiveness exerted significant positive effects on the predicted water absorption rate, whereas the hardness and resilience exerted significant negative effects. The water absorption rate prediction model constructed base on this demonstrated excellent predictive performance (R2 = 0.825, R2adj = 0.798), with a mean error rate of 3.84% between the predicted and actual water absorption rates for grain moistening. This study proposed a rapid detection method for the water absorption rate of grain moistening based on textural characteristics, which provided effective technical support for the precise control of the grain moistening process, as well as for energy conservation and consumption reduction.
  • Optimization of Suanjiang Fermentation Process and Tofu Preparation Process by Response Surface Methodology
    ZHANG Shuang, ZHANG Min, HU Miao, WANG Jiao, YUAN Zifan, LI Shuying
    China Brewing. 2026, 45(4): 220-228. https://doi.org/10.11882/j.issn.0254-5071.2026.04.030
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    Suanjiang (fermented soy whey) was prepared with Huangjiangshui (soy whey) by Lactiplantibacillus plantarum SJL-1 fermentation, and it was used as the raw material to prepare Suanjiang tofu. Using titratable acidity (TA) and yield as response values, the fermentation process of Suanjiang and the preparation process of Suanjiang tofu were optimized by single-factor experiments combined with response surface methodology. The results indicated that the optimal fermentation conditions were inoculum 4%, initial pH 5.0, fermentation temperature 30 ℃, and time 48 h. Under the conditions, the TA of Suanjiang was 4.27 g/L. The optimal preparation conditions for Suanjiang tofu were TA of Suanjiang 3.8 g/L, Suanjiang addition 20%, addition temperature 85 ℃, curd time 25 min, pressing strength 800 Pa, and time 20 min. Under the conditions, the yield was 325.92%. These findings provided a reference for the high-value utilization of Huangjiangshui and for the standardized production of Suanjiang tofu.
  • Raw Materials Screening and Preparation Process of Ergosterol
    LIU Xiuji, ZHANG Guolong, CHEN Zhixian, CHEN Hui, ZHANG Yan, CAO Wenyang, HE Yanyan
    China Brewing. 2026, 45(4): 229-234. https://doi.org/10.11882/j.issn.0254-5071.2026.04.031
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    The content of ergosterol in Saccharomyces cerevisiae cells was high, which had been widely used in industrial production. In this study, low-value raw materials from various sources were collected, and those with high ergosterol content were screened as production feedstocks. Subsequently, the main sterol impurities were purified and their structure were identified via semi-preparative high performance liquid chromatography and nuclear magnetic resonance spectroscopy. The crystallization effects of different solvents to improve the purity of ergosterol products were explored. The results showed that the ergosterol content in the production tail powder of S. cerevisiae D1.10 reached 5.40%. The main sterol impurity was identified as 22,23-dihydroergosterol, and the optimal solvent for impurity removal was toluene-ethanol 1:2 (V/V). After two rounds of crystallization with this solvent, the purity of ergosterol reached 99.01%, and the proportion of the impurity 22,23-dihydroergosterol relative to the peak area of ergosterol was 0.83%. The total yield of ergosterol in the entire preparation process reached 60.25%. In conclusion, the production tail powder of S. cerevisiae D1.10 could be used for the preparation of ergosterol, which could meet the demands for low cost and high purity in different application fields.
  • Optimization of Fermentation Process and Quality Analysis of Coix Seed Beer
    LI Yu, LI Yun, ZHAO Zunle, ZHANG Chun
    China Brewing. 2026, 45(4): 235-240. https://doi.org/10.11882/j.issn.0254-5071.2026.04.032
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    To develop a new type of characteristic beer, the coix seed beer was brewed using malt, wheat malt and coix seed saccharified liquid as the main raw materials. With alcohol content, total acid content, and sensory score as the evaluation indicators, the fermentation process conditions of coix seed beer were optimized through single-factor experiments and response surface methodology. The physicochemical properties and antioxidant capacity of the beer were determined and analyzed. The results showed that the optimal fermentation process conditions of coix seed beer were as follows: coix seed saccharified liquid addition 58.0 mL (added on the 4th day of primary fermentation), yeast inoculum 0.6 g/L, and original wort concentration 10.5 °P. Under these optimized conditions, the sensory score of coix seed beer achieved 86.1, with alcohol content 4.39%, real fermentation degree 79.66%, total acid content 2.33%, residual sugar content 3.83 g/L, colority 8.34 EBC, foam stability 149 s, pH 4.15, total polyphenol content 314.81 mg/L, and total flavonoid content 80.19 mg/L. Furthermore, the scavenging rates of the coix seed beer against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical were 83.36% and 74.67%, respectively. The coix seed beer exhibited a mellow taste, fine foam, and harmonious flavor, with distinct coix seed aroma, malt aroma, and hop aroma. The addition of coix seed saccharification liquid effectively enhanced the antioxidant activity and sensory quality of the coix beer.
  • Preparation Process Optimization and Physicochemical Properties of Dietary Fiber Modified by Pu’er Tea Residue Fermentation
    QIU Yueting, ZHAI Shengyu, NIE Yaning, LIU Yanhua, SONG Yunru, LI Tianmeng, XIA Ting
    China Brewing. 2026, 45(4): 241-247. https://doi.org/10.11882/j.issn.0254-5071.2026.04.033
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    To enhance the utilization value of Pu’er tea residue and reduce resource waste, modified dietary fibers were prepared by fermenting Pu’er tea residue with Aspergillus niger. The fermentation process parameters were optimized through single-factor experiments and response surface analysis. The soluble dietary fibers (SDF) before and after fermentation were observed by scanning electron microscopy and their physicochemical indicators were measured. The results showed that the optimal process conditions for preparing modified dietary fiber through tea residue fermentation were as follows: fermentation time 2.5 d, pH 5.5, solid-to-liquid ratio 1:15 (g/mL), and A. niger inoculum 9%. Under these conditions, the yield of SDF in Pu’er tea residue increased to 12.07%. Scanning electron microscopy showed that tea residue dietary fiber after the fermentation existed in the form of small fragments and particles, showing a layer state, rough surface and loose structure. The analysis of physicochemical properties showed that the water-holding capacity, oil-holding capacity and swelling capacity of SDF after the fermentation modification were increased by 19.28%, 35.14% and 53.85%, respectively. In conclusion, the modification of tea residue dietary fiber by A. niger fermentation could effectively increase the SDF content, which promoted the development and application of tea residue dietary fiber health food in industry.
  • Effect of Rhodopseudomonas palustris Fermentation on Chemical Components and Antioxidant Activity of Total Flavonoids from Astragalus membranaceus
    YUE Huiying, ZHAO Zhe, LI Haoyang, FAN Kaifang
    China Brewing. 2026, 45(4): 248-253. https://doi.org/10.11882/j.issn.0254-5071.2026.04.034
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    Using total flavonoids of Astragalus membranaceus as research object, A. membranaceus was fermented by Rhodopseudomonas palustris and the fermentation supernatant was extracted with ethyl acetate and divided into the ethyl acetate phase and the water phase. Changes in the composition of total flavonoids before and after the fermentation were analyzed using ultra-high performance liquid chromatography-quadrupole linear ion trap mass spectrometry, and their antioxidant activities were evaluated. The results showed that after the fermentation with R. palustris, the content of the total flavonoids was 37.82 mg/L, which was significantly increased by 237.68% compared with that before fermentation (P < 0.05). Before the fermentation, the relative contents of isoflavone glycosides and isoflavone aglycones in the total flavonoids of A. membranaceus accounted for 36.20% and 28.22%, respectively. After the fermentation, the content of isoflavone glycosides decreased below the detection limit, while the relative content of the corresponding isoflavone aglycones increased significantly, reaching 79.07% in the ethyl acetate phase and 99.32% in the aqueous phase. This indicated that the main biochemical transformation mechanism of the total flavonoids from A. membranaceus by R. palustris was hydrolytic deglycosylation. When the sample concentration was 250 μg/mL, the total flavonoids in the ethyl acetate phase after the fermentation had the highest scavenging rates for hydroxyl radical and superoxide anion radical, reaching 81.1% and 53.6%, respectively, which were significantly higher than those before and after the fermentation in the aqueous phase (P < 0.05). The fermentation by R. palustris significantly enhanced the in vitro antioxidant capacity of the total flavonoids of A. membranaceus.
  • Establishment of Fermentation Kinetic Model and Antioxidant Activity of Hetianhong Wine
    ZHANG Jianlin, LI Wenxiao, ZHU Xuan, ZHU Shuai, TIAN Huan, LI Qian, HUANG Junli, Buhailiqiemu·ABUDUREHE
    China Brewing. 2026, 45(4): 254-260. https://doi.org/10.11882/j.issn.0254-5071.2026.04.035
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    To investigate the changes in microbial growth, alcohol production, and total sugar consumption during the fermentation of Hetianhong wine, Hetianhong wine was prepared by MS-type yeast using Hetianhong grapes as the raw material. The trends of microbial growth, total sugar consumption and ethanol production during the fermentation process were investigated, fermentation kinetics model was established by non-linear fitting using Logistic, DoseResp and Boltzmann models, the changes in total phenols, total flavonoids and antioxidant activity during the fermentation process were determined, and correlation analysis of wine quality indicators was conducted. The results showed that both the yeast growth and total sugar consumption kinetics models could be fitted by the DoseResp model, and the ethanol production kinetics model could be fitted by the Boltzmann model, and the fitting determination coefficients were all greater than 0.99, which could well describe the fermentation process of Hetianhong wine. The contents of total phenols and total flavonoids, as well as the scavenging rates of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical and hydroxyl radical during the fermentation of Hetianhong wine all showed a trend of increasing first and then decreasing. Correlation analysis indicated that the total sugar content was extremely significant negative correlated with the total yeast count, scavenging rates of DPPH radical, ABTS cation radical and hydroxyl radical, and the contents of total phenols and total flavonoids, and the ethanol production (P < 0.01).
  • Development of the High-Cell-Density Fermentation Process for Lactiplantibacillus plantarum JD2 Based on Bayesian Optimization
    ZHOU Jiacheng, LI Ke, GUO Yuzhen, XU Zhenghong
    China Brewing. 2026, 45(4): 261-268. https://doi.org/10.11882/j.issn.0254-5071.2026.04.036
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    To achieve high-cell-density cultivation of Lactiplantibacillus plantarum JD2, the fermentation process was systematically optimized by combining single factor experiments with Bayesian optimization. Key influencing factors were identified using single-factor experiments and then Bayesian initial dataset was constructed. On this basis, the Gaussian process regression model was used as surrogate model, and the upper confidence bound acquisition functions was adopted for multiple rounds of interactive optimization, and the fermentation process parameters were optimized. The results showed that the optimized medium components were sucrose 21.10 g/L, peptone FP400 13.30 g/L, yeast extract FM888 38.30 g/L, K2HPO4 2.00 g/L, diammonium hydrogen citrate 2.00 g/L, sodium acetate 5.00 g/L, MgSO4 0.20 g/L, MnSO4 0.05 g/L, FeSO4 0.05 g/L, CaSO4 0.10 g/L, and Tween 80 1.00 g/L. The optimized fermentation conditions were as follows: initial pH 6.5, inoculum 2%, fermentation temperature 33 ℃, rotation speed 50 r/min, and culture time 24 h. Under these conditions, the viable cell count reached 7.03 × 109 CFU/mL, with an increase of 269% compare to that of before optimization. These results confirmed the high efficiency of Bayesian optimization in fermentation process development and provided both data support and practical technical scheme for the industrial application of L. plantarum JD2.
  • Optimization of the Fermentation Process and Quality Analysis of Passiflora edulis and Rosa laevigata Compound Fruit Wine
    WANG Zhicun, LI Derong, MI Geng, WEI Meiqing, DONG Peipei, HUANG Qianhua, HE Wen
    China Brewing. 2026, 45(4): 269-277. https://doi.org/10.11882/j.issn.0254-5071.2026.04.037
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    A compound fermented fruit wine was prepared using Passiflora edulis and Rosa laevigata as raw materials. Using sensory score and alcohol content as response values, the fermentation process was optimized by single factor and response surface experiments, and the physicochemical indicators, antioxidant activity, and volatile flavor substances were analyzed. The results showed that the optimal process parameters for the compound fruit wine were as follows: based on 500 mL of P. edulis juice, R. laevigata power addition 1.9%, initial sugar content 32 °Brix, pH 4.0, yeast inoculum 0.3%, fermentation time 36 h, temperature 28 ℃, and aging time 7 days. Under these optimal conditions, the sensory score and alcohol content of compound fruit wine were 92.2, and 7.2%, respectively. Compared with the unfermented compound fruit juice, the contents of total phenols and total flavonoids of compound fruit wine increased significantly (P < 0.05). The scavenging rates of 1,1-diphenyl-2-picrylhydrazyl radical, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) cation radical, and hydroxyl radicals increased significantly from 43.24%, 46.75%, and 37.69% to 79.86%, 85.13%, and 74.54%, respectively (P < 0.05). A total of 20 volatile flavor substances in compound fruit wine were identified, including 10 esters, 4 alcohols, 3 acids, 2 aldehydes, and 1 terpene. Therefore, the fermentation of P. edulis and R. laevigata could optimize the sensory flavor of fruit wine and effectively enhance its antioxidant activity.
  • Characterization and Application of Caproic Acid Bacteria Microcapsules
    WANG Jiangbo, JIN Weijun, LI Bo, ZHU Jialu, CAI Fengjiao, ZHANG Ruijing, YU Qi, HE Chao, XU Jian
    China Brewing. 2026, 45(4): 278-283. https://doi.org/10.11882/j.issn.0254-5071.2026.04.038
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    Using sodium alginate as the wall material and composite caproic acid bacterial liquid as the core material, caproic acid bacteria microcapsules were prepared by orifice-coagulation bath method. Their physicochemical properties and storage stability were determined, the performance of microcapsules was characterized by Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA), and the microcapsules were applied. The results showed that the encapsulation efficiency, average particle size, moisture, the angle of repose (θ), Hausner ratio (HR), and Carr’s index (CI) of caproic acid bacteria microcapsules were 86.02%, 3.0 mm, 96.47%, 18.75°, 1.08, and 7.08%, respectively, which indicated the microcapsules had good flowability. The survival rate of caproic acid bacteria in microcapsules (81.11%) was higher than that of composite bacterial liquid (43.81%) after storage for 28 days. The microcapsules could effectively encapsulate caproic acid bacteria and exhibited excellent thermal stability, and the structural stability increased. The application results showed that the contents of total acid, total ester, total acid esters, and ethyl caproate of experimental group with caproicacid bacteria microcapsules addition were 0.44 g/L, 1.59 g/L,25.41 mmol/L, and 13.59 mg/100 mL, respectively, all of which were superior to those of the blank group.
  • Determination of 12 Biogenic Amines in Baijiu Based on Gas Chromatography-Tandem Mass Spectrometry Technique
    WU Yongqiang, WANG Yin, LIN Li, FAN Yumei, BAO Zhengkun
    China Brewing. 2026, 45(4): 284-290. https://doi.org/10.11882/j.issn.0254-5071.2026.04.039
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    A method for simultaneous determination 12 biogenic amines in Baijiu was established based on gas chromatography-tandem mass spectrometry (GC-MS/MS). Baijiu samples were prepared through low-temperature nitrogen drying and silylation derivatization, then separated using a medium-polarity SH-I-17Sil MS capillary column (30 m × 0.25 mm, 0.25 µm) and detected by multiple reaction monitoring (MRM) mode and quantified with internal standard method. The results showed that the linear ranges for β-phenethylamine, nicotinamide, tyramine, octopamine and dopamine were 0.01-0.40 mg/L, for putrescine, cadaverine, agmatine and histamine were 0.02-0.40 mg/L, for tryptamine and 5-hydroxytryptamine were 0.005-0.200 mg/L, and for spermidine were 0.01-0.20 mg/L, respectively. All the determination coefficients were above 0.995, the limits of detection (LOD) were 0.05-2.58 μg/L, and the limits of quantification (LOQ) were 0.17-8.60 μg/L. The average spiked recovery rates were 74.3%-114.0%, and the relative standard deviations (RSDs) of the precision experiments were 1.27%-10.04%. The total contents of the 12 biogenic amines were 12.7-152 μg/L in 146 Baijiu samples. Among them, the detection rates of putrescine, tryptamine and tyramine were relatively higher, which were 97.26%, 70.55% and 69.86%, respectively, and 5-hydroxytryptamine was not detected in all Baijiu samples. This detection method had good applicability and reliability, which could simultaneously determine 12 biogenic amines in Baijiu.
  • Determination of Pesticide Residues in Fruit Wines by Liquid Chromatography-Tandem Mass Spectrometry and Dietary Risk Assessment
    MA Jiajun, LIU Zhen, ZHU Huiyan, YAO Lei, ZHANG Yiqing, WU Chun’an, WANG Xin
    China Brewing. 2026, 45(4): 291-299. https://doi.org/10.11882/j.issn.0254-5071.2026.04.040
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    A method based on liquid chromatography-tandem mass spectrometry (LC-MS/MS) was developed for the determination of 50 pesticide residues in fruit wines, comparing two pretreatment approaches: QuEChERS and solid-phase extraction. The results demonstrated that the optimal pretreatment conditions were achieved using the QuEChERS method with the following cleanup tube compositions, for light-colored fruit wines, 30 mg of primary secondary amine (PSA) and 900 mg of MgSO4, for dark-colored fruit wines, 30 mg of PSA, 15 mg of graphitized carbon black, and 900 mg of MgSO4. Under these optimized conditions, the 50 pesticides exhibited good linearity over the concentration range of 5-60 μg/L, with determination coefficients greater than 0.99. The limits of detection (LOD) and quantification (LOQ) ranged from 0.10 to 3.20 μg/kg and from 0.34 to 10.67 μg/kg, respectively. Average spiked recoveries were between 72.17% and 92.74%, and precision tests showed relative standard deviations of 0.72%-10.22%. The developed method was simple, rapid, accurate, and reliable, making it suitable for the precise determination of the 50 target pesticides in fruit wines. The method was applied to analyze 50 batches of commercial fruit wine samples, followed by dietary exposure risk assessment. Isocarbophos, trichlorfon, methidathion, boscalid, pyraclostrobin, and isoprothiolane were detected in 18 batches. Both acute and chronic dietary exposure risks for all detected pesticides were found to be extremely low, indicating minimal harm to human health.
  • Determination of 16 Rare Earth Elements in Cistanche deserticola by Microwave Digestion-Inductively Coupled Plasma Mass Spectrometry
    WANG Ying, WANG Jian, ZHAO Siyuan, XU Lijuan, WU Yuqi, ZHANG Haijun, XIAO Dan, SONG Jiaqi
    China Brewing. 2026, 45(4): 300-305. https://doi.org/10.11882/j.issn.0254-5071.2026.04.041
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    A microwave digestion-inductively coupled plasma mass spectrometry (MD-ICP-MS) method was established for the simultaneous determination of 16 rare earth elements in Cistanche deserticola (desert cistanche), and the sample pretreatment conditions were systematically optimized. The digestion method was selected, and the dosage of digestion solvent, type of auxiliary acid and volume ratio of mixed acid system were optimized, matrix effects were corrected with the Rh, Re and In as internal standards, and the C. deserticola samples were determined under the optimized conditions. The results showed that the optimal digestion conditions were determined as follows: aqua regia (HNO3:HCl = 1:3) as digestion solvent with a dosage of 5 mL, and digestion at 180 ℃ for 20 min. The 16 rare earth elements showed good linearity in the range of 0-10 μg/L (R2 > 0.999). The detection limits of method were 0.014 7-0.478 3 μg/kg, the quantification limits were 0.044-1.594 μg/kg, the spiked recovery rate was 90.6%-104.8%, and the relative standard deviation of the precision tests was 1.32%-5.54%. The C. deserticola samples from different production areas were determined by this method. The results showed that the content and distribution of rare earth elements had obvious regional characteristics: the content of light rare earth elements (Sc, Y, Ce) in the samples from Inner Mongolia production area was relatively high, the samples from Xinjiang production area showed a trend of enrichment of medium rare earth elements (Sm, Dy), and the samples from Guazhou, Gansu, showed a significant negative Eu anomaly. In conclusion, the established method was sensitive, accurate and easy to operate, which was suitable for the simultaneous determination of multiple rare earth elements in C. deserticola and provided a reliable analytical tool for its quality control and safety assessment.
  • Uncertainty Evaluation for the Determination of Lead Content in Light-Flavor Baijiu by Inductively Coupled Plasma-Mass Spectrometry
    WANG Sijia, TIAN Hongyun, DU Yanhong, CAO Wenwen, GUO Lei, LI Hao, YU Lijuan
    China Brewing. 2026, 45(4): 306-311. https://doi.org/10.11882/j.issn.0254-5071.2026.04.042
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    To meet the requirements of GB 5009.268—2025 Determination of multi-elements in foods and clarify the sources of uncertainty in the determination of lead content in light-flavor (Qingxiangxing) Baijiu by inductively coupled plasma-mass spectrometry (ICP-MS), the lead concentration in light-flavor Baijiu was determined by ICP-MS. The uncertainties introduced during the detection process, including sample weighing, pretreatment, stock solution preparation, series standard working solution preparation, standard curve fitting, instrument stability and measurement repeatability were analyzed. The results showed that when the lead content in Baijiu was 0.010 2 mg/kg, the expanded uncertainty was 0.003 5 mg/kg (k = 2); the preparation of series standard working solutions and the fitting of standard curves were the main source of uncertainty, the preparation of series standard working fluids had the greatest impact, while factors such as instrument stability had little impact on the uncertainty. By standardizing the preparation of standard working fluid, using qualified volumetric flasks, improving the standard curve fitting method, and regularly verifying and calibrating instruments, the introduced uncertainty could be reduced to improve the accuracy and reliability of the determination results.
  • Resilience of China’s Wine Industry Chain: Level Measurement, Disparity Decomposition and Evolution Trend
    LIN Shao, LI Jinze, YANG Hecai
    China Brewing. 2026, 45(4): 312-320. https://doi.org/10.11882/j.issn.0254-5071.2026.04.043
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    China’s wine industry, in the process of advancing the rural revitalization strategy, has become an important supporting force for the development of rural characteristic industries by constructing a comprehensive industrial cluster covering multiple links. Facing multiple challenges such as climate change, market shrinkage, and international competition, it is urgent to enhance the resilience of the industrial chain to achieve sustainable development. In this paper, an evaluation index system was constructed based on social-ecological system resilience theory, and the resilience of China’s wine industry chain from 2018 to 2024 was estimated using entropy method and Theil index. The findings indicated that resilience of industrial chain underwent cyclical changes, adjusting after a peak to reach a new equilibrium, which had a certain degree of self-adaptability but still belonged to a long-term dynamic process. Variations in resilience among enterprises were found to stem primarily from micro-governance rather than structural deficiencies. Furthermore, the imbalance was observed across risk mitigation, adaptation-recovery, and transformative development dimensions, suggesting that the resilience of industrial chain remained uncoordinated development stage. The research revealed the crucial role of micro-governance and multi-dimensional coordination in enhancing the resilience of the wine industry chain, providing references for strengthening risk management in the wine industry chain and promoting the high-quality development of rural characteristic industries.
  • Strategies on Improving Tourist Satisfaction in Maotai Town’s Baijiu Tourism
    QIE Guangping, WANG Minzi, CHEN Xiaoyu, GU Xiaoyu
    China Brewing. 2026, 45(4): 321-327. https://doi.org/10.11882/j.issn.0254-5071.2026.04.044
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    With its long history of liquor-making, unique brewing technology and profound cultural heritage, Maotai town has great advantages in the development of Baijiu tourism. With the rapid development of the Chinese economy and the improvement of living standards, the tourism industry is in a transitional period from sightseeing to vacation tourism. In this paper, tourist satisfaction and influencing factors were systematically investigated through questionnaire surveys and statistical analysis. The results indicated that tourist satisfaction was influenced by multiple interacting factors. Among them, service experience, price reasonableness, and cultural experience were key variables. Age was positively correlated with satisfaction, whereas frequency of visits was negatively correlated with recommendation intention. Based on the data analysis, it was proposed that the future development of Baijiu tourism in Maotai town should emphasize diversified product innovation, immersive cultural experiences, enhance service quality, transparent pricing mechanisms, improve infrastructure and environmental sustainability. These measures aimed to enhance overall tourist satisfaction and achieve a coordinated development between the local tourism sector and the Baijiu industry.
  • Consumers’ Intention to Use the Self-operated Platform for Instant Retail of Baijiu Based on Elaboration Likelihood Model
    ZHANG Qiyao, LIU Shaoying, LI Juan
    China Brewing. 2026, 45(4): 328-334. https://doi.org/10.11882/j.issn.0254-5071.2026.04.045
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    In order to explore the influence mechanism between consumers’ perception process of marketing information of Baijiu instant retail self-operated platform and their willingness to use, a conceptual model of consumers’ willingness to use Baijiu instant retail self-operated platform was constructed based on the elaboration likelihood model (ELM). The influence mechanism of each variable on consumers’ willingness to use was tested using regression analysis and Bootstrap method. The results showed that the service quality, brand image and social impact of Baijiu instant retail self-operated platform had a significant positive impact on consumers’ willingness to use, while the impact of information quality and price competitiveness on consumers’ willingness to use was not significant. Perceived credibility had a significant mediating effect between information quality, price competitiveness, brand image, social influence and consumers’ willingness to use, but there was no mediating effect between service quality and consumers’ willingness to use. The research conclusion was helpful for Baijiu instant retail platform to understand consumers’ decision-making focus and optimize their resource input.
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