25 November 2025, Volume 44 Issue 11
    

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  • Research progress of Rosa roxburghii wine
    ZHANG Xiaoqin, ZHANG Jiaxin, LIN Xiuyun, WANG Xue, BAI Maolian, LONG Yu, XIANG Qingrong, YUAN Yini, AN Yanlin, LI Dong
    China Brewing. 2025, 44(11): 1-6. https://doi.org/10.11882/j.issn.0254-5071.2025.11.001
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    Due to the rapid growth in consumption demand and scale of fruit wine market in China, Rosa roxburghii wine brewing has attracted extensive attention from researchers. In this paper, the several critical aspects about R. roxburghii wine brewing were comprehensive reviewed, including raw material characteristics, yeast screening, fermentation process optimization, compound fruit wine brewing, quality analysis and the effect of R. roxburghii wine on health. Furthermore, in response to the existing problems in the current research, the future research directions were proposed, aming to provide theoretical references for brewing high-quality R. roxburghii wine with unique flavors and rich nutrition, and offer solutions for issues such as the sour and astringent taste, short maturation period, and difficulty in storing fresh R. roxburghii fruit, so as to promote the effective utilization and development of R. roxburghii resources.
  • Research progress of automation and digitalization in brewing process of Baijiu
    YU Zihan, LI Qingliang, LU Yanxiang, LI Jianxun, ZHANG Jing, ZHOU Die, REN Xintong, FEI Wangwang, CHEN Peng
    China Brewing. 2025, 44(11): 7-14. https://doi.org/10.11882/j.issn.0254-5071.2025.11.002
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    Baijiu is a unique distilled spirit in China. Its complex and distinctive brewing process has given rise to different style characteristics. Against the backdrop of industrial intelligence, traditional Baijiu brewing is also confronted with both opportunities and challenges in digital and intelligent transformation. In this paper, the current status of automation and digitalization in the traditional brewing process of Baijiu was reviewed, including the automation brewing technology, progress of automation and digitalization in the processes of making Qu and liquor, and relevant suggestions were put forward, aiming to provide references for the digital and intelligent transformation of Baijiu brewing.
  • Research progress on the extraction and resource utilization of organic acids in Huangshui from Baijiu brewing
    QIN Yuhuan, QIN Hui, HUANG Mengyang, PU Shenghui, LUO Wei, LIAO Xuepin, SHI Bi
    China Brewing. 2025, 44(11): 15-21. https://doi.org/10.11882/j.issn.0254-5071.2025.11.003
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    Huangshui, as an important by-product in the production process of Baijiu, is rich in organic acids, alcohols, esters, aldehydes and other aromatic and nutritional components. In recent years, with the enhancement of resource conservation and environmental protection awareness, the resource utilization of organic acids in Huangshui has become a research hotspot. In this paper, the current research progress on the resource utilization of organic acids in Huangshui was reviewed, including organic acid extraction technology, application in Baijiu brewing, expansion in the fields of food and medicine, and application in animal husbandry and agriculture. Combined with the current research status at home and abroad, the advantages, challenges and future research directions of the resource utilization technology of organic acids in Huangshui were deeply discussed, which provided references and ideas for research in related fields.
  • Research progress on trace flavor components of strong-flavor Baijiu
    DING Hailong, XIONG Yanfei, SHEN Xiaojuan, LIU Shuangping, DENG Bo, MA Zhuo, YAN Yu, PENG Yuansong, LI Yongjiao
    China Brewing. 2025, 44(11): 22-26. https://doi.org/10.11882/j.issn.0254-5071.2025.11.004
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    Strong-flavor (Nongxiangxing) Baijiu distinguishes itself from other aroma types through its unique brewing techniques, including pit mud solid-state fermentation, continuous residue replenishment, and simultaneous steaming and distillation with grain blending, which contribute significantly to its exceptionally rich profile of flavor compounds. Trace flavor components not only impart the essential characteristic aroma and quality to strong-flavor Baijiu but also enable Baijiu to have health function, offering potential health benefits. The flavor characteristics, healthy flavor components, and the influencing factors of their generation were comprehensively reviewed, the formation mechanisms and regulatory mechanisms of these flavor compounds were systematically revealed, and provided theoretical support for the healthy development of the Baijiu industry.
  • Research progress of hyperspectral imaging technology in the rapid detection of brewing grains quality
    HU Xinjun, PENG Jianheng, LIANG Ying, LU Wei, TANG Youhong, ZENG Jiahao, TIAN Jianping, CHEN Manjiao
    China Brewing. 2025, 44(11): 27-32. https://doi.org/10.11882/j.issn.0254-5071.2025.11.005
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    The quality of brewing raw materials directly affects the composition, taste, and flavor of Baijiu, and traditional detection methods for brewing grains had deficiencies in terms of efficiency, accuracy and real-time performance, which can't meet the demands of modern brewing industry for efficient and accurate quality control. Hyperspectral imaging technology, featuring the integration of spectra and graphs, high resolution and real-time imaging, has demonstrated great application potential in the online detection of brewing raw materials. The basic principles and characteristics of hyperspectral imaging technology was briefly described, the application process of hyperspectral imaging technology in non-destructive detection for quality of brewing grains, and the problems and development trends were discussed, aiming to provide references and solutions for the study of online detection methods for brewing grains.
  • Spatiotemporal succession and interaction mechanism of microbial community during the extended-period pit fermentation of Mianrou-flavor Baijiu in summer
    SONG Jiaojiao, CHEN Xiang, GE Xiangyang, ZHANG Longyun, ZHANG Congzhi, GUO Fengxue
    China Brewing. 2025, 44(11): 33-40. https://doi.org/10.11882/j.issn.0254-5071.2025.11.006
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    In this study, the spatiotemporal succession and interaction mechanisms of microbial communities during the extended-period pit fermentation of Mianrou-flavor Baijiu in summer were revealed with high-throughput sequencing technology and multivariate statistical analysis. The results showed that the richness and diversity of the bacterial community in each layer of the fermented grains significantly increased from 28 d to 37 d of fermentation (P<0.05), and significantly decreased when they were taken out of the pit (P<0.05). From 28 d of fermentation onwards, the richness and diversity of the upper layer of fermented grains were generally significantly higher than those of the middle and lower layers (P<0.05). The bacterial flora was dominated by Lactobacillus (with an average relative abundance of 54.50%), which cooperated with multi-genus fermentation. Acetobacter entered a secondary active period (with an average relative abundance of 15.78%) during fermentation 21-28 d. The richness and diversity of fungal communities in fermented grains in each layer decreased significantly at 21 d of fermentation (P<0.05), and the diversity increased significantly at the end of fermentation (P<0.05). The fungal communities were co-fermented by genera such as Pichia, Thermomyces, Kazachstania, and Trichosporon (with an average relative abundance of 7.50% to 25.72%). The fungal flora of the fermented grains in each layer varied greatly when it was taken out of the pit. The interaction among microorganisms was mainly positive correlation (77.23%-80.00%), and the interaction networks in the upper and lower layers were more complex than those in the middle layer. There was a significant positive correlation between the dominant fungal community and the dominant bacterial community of Daqu in the fermented grains (P<0.05), while there was a significant negative correlation with the dominant bacterial community of pit mud in the fermented grains (P<0.05).
  • Breeding of inosine producing strains by ARTP mutagenesis and prsA overexpression
    TIAN Yuan, ZHOU Lu, REN Hongfa, WANG Zixuan, SUN Meng, ZHANG Shumei, YU Chong, YAN Gengxuan
    China Brewing. 2025, 44(11): 41-47. https://doi.org/10.11882/j.issn.0254-5071.2025.11.007
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    To enhance the inosine production of Bacillus subtilis 020 and provide references for its genetic modification, a combined strategy of atmospheric and room temperature plasma (ARTP) mutagenesis, whole-genome resequencing, and gene overexpression was employed. The original strain 020 was mutagenized using ARTP technology. Following high-throughput screening, a number of positive mutants were obtained, and key mutated genes were identified through resequencing. The results showed that there were 2 732 mutant strains were obtained after ARTP mutagenesis, and 158 positive mutant strains with significantly increased inosine production were successfully screened. Among them, the mutant strain S195 had the highest inosine yield of 7.24 g/L, which was 3.11 times higher than that of the original strain 020. The whole genome resequencing and mutation site analysis results of the mutant strain S195 showed that the genes deoB, glcP and prsA were involved in phosphoribose metabolism, glucose transport and phosphoribosyl pyrophosphate (PRPP) synthesis, respectively. Among them, the phosphoribosyl pyrophosphate kinase encoded by the prsA gene played a core regulatory role in the inosine synthesis pathway. Based on this, the prsA gene was overexpressed in the mutant strain S195 using the plasmid pHT43 as the vector, and a recombinant strain S1951 was constructed. The inosine production of strain S1951 was increased to 11.15 g/L, which was 4.79 times that of the original strain 020. The results demonstrated that the combination of ARTP mutagenesis and key gene prsA overexpression could significantly enhance inosine biosynthesis in B. subtilis, providing reliable strategies and theoretical foundation for the rational design of high- yield strains.
  • Effect of yeast and lactic acid bacterium fermentation on flavor characteristics of enzymatic hydrolysate of anchovy
    ZHANG Chaomin, DUAN Yajie, REN Meiyan, XU Yongxia
    China Brewing. 2025, 44(11): 48-54. https://doi.org/10.11882/j.issn.0254-5071.2025.11.008
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    To improve the flavor of anchovy (Engraulis japonicas) enzymatic hydrolysate, through sensory evaluation, electronic nose, electronic tongue and SPME-GC-MS, combined with the analysis of amino acid nitrogen content and soluble peptide content, the effects of single-strain and mixed- strain fermentation of yeast and lactic acid bacterium on the flavor substances of the enzymatic hydrolysate were explored. The results showed that the sensory score, amino acid nitrogen and soluble peptide contents of anchovy enzymatic hydrolysate by the single-strain and the mixed-strain fermentation of yeast, lactic acid bacterium were significantly higher than those of enzymatic hydrolysate (P<0.05), among which, the mixed-strain fermentation was the optimal. The sensory score, amino nitrogen content and soluble peptide content were 7.38, 192.50 mg/100 ml and 265.26 μg/ml, respectively. The smell and taste of the enzymatic hydrolysate and the fermentation liquid were significantly different (P<0.05). Linear discriminant analysis (LDA) and principal component analysis (PCA) based on the response values of electronic nose and electronic tongue could well distinguish the enzymatic hydrolysate, the fermentation liquid of anchovy enzymatic hydrolysate by yeast, lactic acid bacterium alone and mixed-strain. A total of 80 volatile flavor substances were identified by SPME-GC-MS analysis, and 53 volatile flavor substances were detected in mixed-strain fermentation liquid of anchovy enzymatic hydrolysate. Among them, the aldehydes were the most numerous, and the content of alcohols was the richest. Compared with enzymatic hydrolysate, the contents of some aldehydes with fishy smell, such as hexanal, (E)-2-hexenal, heptanal, octanal, (E,Z)-2,6-nonadienal and (E)-2-nonenal in the fermentation liquid were significantly reduced, while the contents of some alcohols with pleasant flavor were significantly increased. In conclusion, the flavor of anchovy enzymatic hydrolysate could be significantly improved through the mixed-strain fermentation.
  • Screening of acid-decreasing yeasts in fruit fermentation broth and its acid degradation ability
    PENG Xingli, SI Shengli, YANG Kunfan, YANG Qin, LI Xiangyang, ZHOU Min, ZHANG Yulong, YANG Zhirui
    China Brewing. 2025, 44(11): 55-60. https://doi.org/10.11882/j.issn.0254-5071.2025.11.009
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    Acid-decreasing yeast can lower organic acids in fruit wine, improving its flavor and complexity. Using lemons, oranges, and grapes as raw materials, yeast strains with acid-decreasing capabilities were isolated and screened from the natural fermentation broth by dilution plating. The screened yeasts were identified through physiological and biochemical tests, and molecular biology techniques. Fermentation characteristics and tolerance tests were conducted to investigate their growth performance and acid-decreasing effects under different citric acid concentrations, and the ability of the yeast strain to degrade organic acids was evaluated. The results showed that the two strains with strong acid-decreasing abilities, strains AR25 and AR33 were obtained by isolation, purification and screening. Both strains were identified as Sungouiella intermedia. Two strains could grow under the conditions of 400 g/L glucose, 8% (V/V) ethanol, and 180 mg/L sulfur dioxide. When the citric acid concentration was 2 g/L, strains AR25 and AR33 showed showed the highest acid-decreasing capabilities, which were 53.42%, 56.16%, respectively. In organic acid degradation tests, strain AR25 achieved a higher acid-decreasing rate for citric acid (98.36%), while strain AR33 showed higher acid-decreasing rate for malic and tartaric acid (96.25% and 50.28%, respectively). In conclusion, strains AR25 and AR33 had the potential to be used as acid-decreasing yeast.
  • Effect of grape white rot and maceration process on the quality of 'Chardonnay' dry white wine
    LIU Yao, SONG Yinghui, HAN Xing, YUAN Lifang, YIN Xiangtian, LI Tinggang, LIU Qibao, WEI Yanfeng, WANG Suna
    China Brewing. 2025, 44(11): 61-67. https://doi.org/10.11882/j.issn.0254-5071.2025.11.010
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    In order to investigate the effect of grape white rot and the maceration process on the wine, after artificial inoculation with Coniella vitis into ‘Chardonnay’ grape, the grape was treated with hot maceration (T1), cold maceration (T2), ultrasonic maceration (T3) and microwave maceration (T4) and vinified into wine. The physicochemical properties, phenolics contents, antioxidant activity and sensory characteristics of the wines from different treatments were analyzed. The results showed that C. vitis infection significantly enhanced wine titratable acid (increased 53.59%) and alcohol (increased 0.44vol%), increased total phenol and total flavan-3-ol content, but resulted in diminished fruity and floral odors and undesirable aromas such as earthy, doughy, and spicy. Compared with the treatment with soaking at 25 ℃ for 1 d (CV), both T2 and T4 treatments significantly reduced the titratable acid content of the wines; the T3 treatment significantly increased the reducing sugar content; and the total phenol content, total flavan- 3-ol content, DPPH free radical scavenging capacity, and copper ion reduction capacity of T1 treatment was elevated by 117.79%, 2 561.20%, 158.60%, and 170.74%, respectively (P<0.05). Sensory evaluation tests showed that the T1-treated wine had the highest overall score, with rich and ripe fruity aromas, which effectively improved the undesirable aroma characteristics of the susceptible raw materials. In conclusion, C. vitis infection had a negative impact on the quality of 'Chardonnay' wine, and hot maceration was the optimal maceration process to improve flavor.
  • Microbial diversity of the fermented grains during the stacking fermentation of Zaosha round of the sauce-flavor Baijiu and its correlation with volatile flavor substances
    LONG Yafei, WANG Furong, RAN Guangyao, XIE Zhimin, LIU Ziwei, GUO Min
    China Brewing. 2025, 44(11): 68-75. https://doi.org/10.11882/j.issn.0254-5071.2025.11.011
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    The diversity of microbial communities in the fermented grains during the stacking fermentation of Zaosha round of sauce-flavor (Jiangxiangxing) Baijiu was analyzed based on metagenomic sequencing technology. The volatile flavor substances in the fermented grains were detected by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) technology, and the correlation between them and the dominant bacterial genera was explored. The results showed that there were significant differences in the microbial community structure of the fermented grains at different stacking fermentation stages. The dominant bacterial phylum was Bacillota (93.6%) and the dominant fungal phylum was Ascomycota (98.8%). The dominant bacterial genera were Limosilactobacillus (24.1%), Pediococcus (23.6%) and Bacillus (23.3%). The dominant fungal genera were Saccharomyces (28.0%), Aspergillus (27.3%), and Rasamsonia (25.9%). The main differential microorganism on the 1st to 3rd d of stacking fermentation were Pichiaceae, Pichia, and Bacillales. A total of 1 380 volatile flavor substances were detected, mainly including esters, aldehydes, pyrazines, etc. Correlation analysis results indicated that Bacillus, Oceanobacillus and others were positively correlated with esters and aldehydes. Lentibacillus and others were negatively correlated with esters. Saccharomyces and others were positively correlated with esters, while Rhizopus and others were negatively correlated with pyrazine substances.
  • Comparative analysis of volatile flavor compounds in 3 white rice vinegar from different producing areas
    LI Yujia, WANG Wanxin, GUO Linlin, XU Meili, ZHANG Xinyue, MA Fumin, DUAN Cuicui, LI Dan, LI Xiaolei
    China Brewing. 2025, 44(11): 76-84. https://doi.org/10.11882/j.issn.0254-5071.2025.11.012
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    To elucidate the types and differences of volatile flavor compounds in white rice vinegar from different producing areas, the physicochemical indexes and volatile flavor compounds of 3 white rice vinegar samples (TX, MT and BD) from different producing areas were compared and analyzed using conventional analysis and gas chromatography-ion mobility spectrometry (GC-IMS) technology. The differences in volatile flavor compounds among the white rice vinegars from different producing areas were compared by combining fingerprint spectra, principal component analysis (PCA), and orthogonal partial least squares-discriminant analysis (OPLS-DA). The results showed that the total sugar and total acid contents, as well as the a* and b* values of sample TX were all the highest, and the L* value of sample BD was the highest. A total of 53 volatile flavor compounds were identified in 3 kinds of white rice vinegar samples from different producing areas, including 7 alcohols, 5 aldehydes, 8 acids, 4 ketones, 10 esters, 4 olefins and 15 others, and the hexyl acetate, n-hexanoic acid, acetic acid, benzaldehyde and phenylethanol were all detected. PCA results showed that the 3 kinds of white rice vinegar samples could be well distinguished by GC-IMS. Furthermore, 14 differential volatile flavor compounds with variable importance in the projection (VIP) values>1, such as 2,5- dimethylfuran, hexyl acetate, and furfural, were screened out through OPLS-DA model. Finally, a combination of sensory evaluation and electronic nose analysis revealed that there were significant differences in color, taste, status, aroma and overall acceptability among the 3 white rice vinegars from different producing areas.
  • Cloning, expression and activity identification of chitin deacetylase gene from Saccharomyces cerevisiae
    HU Shiqi
    China Brewing. 2025, 44(11): 85-90. https://doi.org/10.11882/j.issn.0254-5071.2025.11.013
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    To construct a non-methanol induced expression vector and engineering strain for chitin deacetylase in Pichia pastoris, two chitin deacetylase genes ScCDA1 and ScCDA2 were amplified and cloned from Saccharomyces cerevisiae and subjected to bioinformatics analysis. By homologous recombination technology, ScCDA1 and ScCDA2 genes were respectively cloned into the vector pGAPK containing a constitutive strong promoter pGAP and expressed in P. pastoris GS115, and their deacetylase activity was investigated. The degree of deacetylation was determined by alkalimetry, and the deacetylation ability of recombinant strains to substrate chitin was studied. The results showed that the full length of ScCDA1 and ScCDA2 genes were 906 bp and 939 bp, respectively, without introns, and the molecular mass of their encoded proteins were 34.64 kDa and 35.69 kDa. Both proteins did not contain transmembrane regions and signal peptides, and the homology was 51%. The high-copy recombinant strains pGAPK- ScCDA1/GS115 and pGAPK-ScCDA2/GS115 were successfully constructed. After 72 h of shake-flask fermentation, the deacetylase activity reached the highest level, which were 18.69 U/ml and 18.14 U/ml, respectively, with corresponding chitin deacetylation degrees reaching 59.20% and 53.55%, which was significantly higher than 3.58% of the control group (P<0.01).
  • Changes of bonded phenolic acids and the antioxidant properties during jujube juice fermentation
    LAN Xueyi, ZHANG Lihua, CHEN Yunli, FENG Luyao, DU Xinxin, LI Shunfeng, WANG Xiaoyuan, ZONG Wei
    China Brewing. 2025, 44(11): 91-95. https://doi.org/10.11882/j.issn.0254-5071.2025.11.014
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    To investigate the changes of bonded phenolic acids during jujube juice fermentation by Lactiplantibacillus plantarum CICC 20022, the ester- bonded phenolic acids (EPAs) and glycosidic bonded phenolic acids (GPAs) during the fermentation were monitored using high performance liquid chromatography (HPLC) technology. The types of key phenolic acid substances that varied with fermentation time were identified through principal component analysis (PCA), and their correlations with antioxidant capacity were analyzed. The results showed that after 48 h fermentation of jujube juice, the total amount of GPAs significantly decreased (P<0.05), while the total amount of EPAs did not change significantly (P>0.05). Among them, the content of gallic acid in the ester bonded state increased significantly (P<0.05), and the content of protocatechuic acid in the ester bonded state decreased significantly (P<0.05). The content of glycosidic bonded protocatechuic acid significantly increased (P<0.05), while the contents of glycosidic bonded chlorogenic acid, p-hydroxybenzoic acid and caffeic acid significantly decreased (P<0.05). The glycosidic bonded caffeic acid and ester-bonded p-hydroxybenzoic acid were significantly positively correlated with the free radical scavenging ability of 2,2'-biazo-bis (3-ethylbenzothiazolin-6-sulfonic acid) diammonium salt (ABTS) and total antioxidant capacity, respectively (P<0.05). The research results provided a scientific reference for the relationship between the changes of bonded phenolic acid compounds and antioxidant activity during jujube juice fermentation by L. plantarum.
  • Preparation of Xiaoqu fortified with Pichia fermentans and its application in the production of rice-flavor Baijiu
    WU Jinyan, ZHANG Long, YIN Dongyan, WU Chunliu, WEI Yanping, LIANG Xiaoxiang, LIANG Simei, ZHU Mengzhen, YE Jingxuan, LIANG Zhenrong
    China Brewing. 2025, 44(11): 96-101. https://doi.org/10.11882/j.issn.0254-5071.2025.11.015
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    In order to deeply understand the effect of Saccharomyces fibuligera on the flavor substances of original liquor under the brewing process of rice-flavor (Mixiangxing) Baijiu, S. fibuligera A, which was separated from traditional Xiaoqu, was made into Xiaoqu. The colony morphology observation, and tolerance of S. fibuligera A were conducted, the physicochemical indicators and enzyme activity of Xiaoqu were detected, and it was applied to the brewing of rice-flavor Baijiu. The results showed that the colony morphology of S. fibuligera A was slightly different on different media, but they were convex circles, dry and opaque, covered with velvet, difficult to pick, and the velvet would collapse as the culture time extended. The saccharification power of strain A was 3.0 g/100 g, α-amylase activity of Xiaoqu was 8.0 U/ml, and the liquor-producing capacity of Xiaoqu was 19.0%vol. The tolerance test showed that strain A could grow under the conditions of temperature 45 ℃, alcohol volume fraction 15%, pH 2.0 and glucose content 70%. The Xiaoqu with addition S. fibuligera A 30% had a fast saccharification temperature and a long high-temperature saccharification time, the upper layer temperature reaching 48-50 ℃. The alcohol content of the mature fermentation mash was generally 12%vol-14%vol, the total acid was 13-14 g/L. The content of acetic acid and ethyl acetate in the original liquor increased by 89.39% and 115.41%, respectively, while the content of methanol and acetaldehyde decreased by 19.09% and 37.77%, respectively. Therefore, S. fibuligera A had a reinforcing effect on enhancing the flavor compounds of original liquor.
  • Discrimination analysis of different flavor types of Baijiu on the market based on electronic nose and GC-IMS technology
    LI Changqin, NI Hui, HOU Qiangchuan, YE Mingbo, ZHANG Haibo, GUO Zhuang
    China Brewing. 2025, 44(11): 102-108. https://doi.org/10.11882/j.issn.0254-5071.2025.11.016
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    Using commercial sauce-flavor (Jiangxiangxing) Baijiu, strong-flavor (Nongxiangxing) Baijiu, sauce-strong flavor Baijiu and strong-sauce flavor Baijiu as research object, based on the electronic nose and gas chromatography ion mobility spectroscopy (GC-IMS) technology, the discriminant analysis on the differences of volatile components in four types of different flavors Baijiu were conducted. Combined with cluster analysis (CA), principal coordinate analysis (PCoA) and partial least squares discriminant analysis (PLS-DA), the different flavor types of Baijiu were analyzed. The results showed that the content of inorganic sulfides, alcohols, aldehydes, ketones and organic sulfides in sauce-flavor Baijiu was significantly higher than those in other flavor types of Baijiu (P<0.05), while the content of low abundance volatile components such as benzene, ammonia and short chain alkanes was significantly lower (P<0.05). Based on GC-IMS, 24 volatile compounds were detected and identified, including 14 esters, 5 alcohols, 4 aldehydes and 1 ketone. The content of these volatile components were significantly different among the four types of different flavors Baijiu (P<0.05). The combination of multivariate statistical analysis could better distinguish different flavor Baijiu, and the repeatability of GC-IMS analysis results was better than that of electronic nose analysis. The results could effectively distinguish the four flavor types of commercial Baijiu, and provided research ideas for the discrimination analysis of different flavor types of Baijiu.
  • Comparison of bacterial community structure and quality characteristics of shrimp paste from different producing areas in the Bohai Rim region
    GUO Shuai, ZHAO Jia
    China Brewing. 2025, 44(11): 109-115. https://doi.org/10.11882/j.issn.0254-5071.2025.11.017
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    Taking shrimp paste samples from 4 different producing areas in the Bohai Rim region as the research objects, the physicochemical indexes and bacterial community structure were analyzed by conventional analytical methods and high-throughput sequencing technology. Based on the detection results, principal coordinate analysis (PCoA) and hierarchical cluster analysis (HCA) were conducted, the differential bacterial community was analyzed by linear discriminant analysis effect size (LEfSe), and redundancy analysis (RDA) and correlation analysis were conducted on the bacterial community structure and physicochemical indexes. The results showed that there were obvious differences in physicochemical indexes such as pH, moisture, salt, amino acid nitrogen, malondialdehyde, and volatile basic nitrogen in shrimp pastes from different producing areas. Moreover, the richness and diversity of bacterial communities showed significant differences (P<0.05). A total of 7 dominant bacterial phyla (relative abundance>1%) such as Firmicutes and Proteobacteria, and 15 dominant bacterial genera such as Tetragenococcus and Lactobacillus were detected in shrimp pastes from different producing areas. Both PCoA and HCA could distinguish shrimp pastes from different producing areas. Combining linear discriminant analysis (LDA) value>2 and variance analysis P value<0.05, there were significant differences in bacterial communities in shrimp paste from different producing areas. RDA results indicated that salt content was the main physicochemical index influencing bacterial communities of shrimp paste from different producing areas. Correlation analysis revealed that there was significant correlation between dominant bacterial genera and physicochemical indexes, both of which affected the quality of shrimp paste from different producing areas.
  • Screening and fermentation characteristics of muscle protein-degrading lactic acid bacteria
    ZHAO Xin, KANG Letian, LI Xuan, ZUO Pengxu, GUO Yidan, BAO Yujuan, DUAN Jiawei, CAO Guifang, DUAN Yan
    China Brewing. 2025, 44(11): 116-122. https://doi.org/10.11882/j.issn.0254-5071.2025.11.018
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    In order to screen out lactic acid bacteria with strong muscle proteolytic ability and explore their fermentation characteristics, taking lactic acid bacteria isolated from characteristic fermented foods in Inner Mongolia as the research object, the strains were screened by transparent ring and folinphenol method, the fermentation characteristics of screened strains were evaluated by physiological, biochemical and tolerance tests, and the hydrolytic ability of the strain to muscle protein was further determined by proteolytic characteristic tests. The results showed that the two strains with larger transparent circle diameter and higher protease activity were YR3-1 and SMN-2, with protease activity of 23.13 U/ml and 22.06 U/ml, respectively. Both strains were identified as Pediococcus pentosaceus. Both strains had good acid resistance (pH 3.5), salt resistance (6%NaCl), temperature resistance (41 ℃), bile salt resistance (0.3% bile salt) and nitrite resistance (150 mg/L NaNO2), the tolerance of strain YR3-1 was better than that of strain SMN-2, which met the requirements of meat product starter strains, and both could inhibit Staphylococcus aureus and Escherichia coli. Strains YR3-1 and SMN-2 significantly increased the contents of free amino nitrogen in the myofibrillar protein fermentation system (P<0.05). The results of sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed that both strains could effectively promote the hydrolysis of macromolecular substances in myofibrillar protein. In conclusion, strain YR3-1 had strong ability to degrade muscle protein and good fermentation characteristics, and had the potential for development as a meat product starter culture.
  • Process optimization and biological activity evaluation of Hymenopellis raphanipes-Phellinus igniarius fruit vinegar prepared by mixed-strain fermentation
    MENG Yue, ZHOU Qian, DU Jingting, SHI Junfeng
    China Brewing. 2025, 44(11): 123-132. https://doi.org/10.11882/j.issn.0254-5071.2025.11.019
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    In this study, using edible and medicinal fungal powder (Hymenopellis raphanipes and Phellinus igniarius), combined with fruits (pear, apple, grape) as raw materials, the H. raphanipes-P. igniarius fruit vinegar was prepared by fermentation with four probiotic strains that had been previously screened for their blood glucose-lowering and lipid-lowering effects. The fermentation process was optimized through single-factor tests and response surface methodology, and its biological activities were evaluated. The results showed that the optimal conditions for alcohol fermentation were as follows: lactic acid bacteria inoculum 2%, yeasts inoculum 3%, fermentation temperature 32 ℃, and time 4 d. Under these conditions, the alcohol content reached (11.2±0.20)%vol. The optimal conditions for acetic acid fermentation were as follows: acetic acid bacteria inoculum 25%, fermentation temperature 35 ℃ and time 8 d. Under these conditions, the total acid content of the H. raphanipes-P. igniarius fruit vinegar reached (7.3±0.16) g/100 ml, with sensory score of 97 points. The total phenol content in the finished fruit vinegar was 1.09 mg gallic acid equivalent (GAE)/ml, and the total flavonoid content was 0.61 mg rutin equivalent （RE）/ml. The reducing power of iron ions was 2.46 mmol/L, and the radical scavenging rates of DPPH and ABTS+ were 89% and 97%, respectively. The inhibition rates of α-amylase and α-glucosidase were 85.59% and 80.31%, respectively. The cholesterol clearance rate and pancreatic lipase inhibition rate were 76% and 66.57%, respectively. H. raphanipes-P. igniarius fruit vinegar had mild taste and unique aroma, and it had strong antioxidant and hypoglycemic and lipid-lowering effect.
  • Screening, identification and acid tolerance acclimation of ethyl carbamate hydrolase-producing strains
    SONG Lulu, XIANG Jiajia, ZHANG Zhang, ZHAO Tengfei, ZHANG Li, LI Zhe, GAN Guangdong
    China Brewing. 2025, 44(11): 133-139. https://doi.org/10.11882/j.issn.0254-5071.2025.11.020
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    Samples were taken from the fermented grains of sauce-flavor (Jiangxiangxing) Baijiu. A high-yield ethyl carbamate hydrolase strain was screened after enrichment culture and ethyl carbamate (EC) resistance domestication, combined with bromocresol purple colorimetric method and ethyl carbamate hydrolase activity comparative analysis. The screened strain was identified by morphological observation and molecular biology identification, and acid resistance domestication was carried out to investigate the effects of domestication on the growth performance, enzyme production performance, and enzymatic characteristics of the ethyl carbamate hydrolase produced by the strain. The results showed that a high-yield ethyl carbamate hydrolase strain ECH-7 was screened, which was identified as Meyerozyma guilliermondii. The optimal pH for growth and enzyme production of this strain under pH 3-6 culture condition was 6. Acid resistance domestication of strain ECH-7 (from pH 6 to 5) was performed, and the strain ECH-7- domestication was obtained. Its OD600 nm value entering the stable phase (66 h) was 1.6 times that of the undomesticated strain ECH-7. Strain ECH-7- domestication reached the peak value of enzyme production (80.2 U/L) after culture for 63 h, which was 40.9% higher than the maximum enzyme activity of the undomesticated strain ECH-7. The optimal action temperature and pH of EC hydrolase produced by strains ECH-7 and ECH-7-domestication were consistent, which were 50 ℃ and pH 5, respectively, and its hydrolysis temperature and pH adaptability range were wide. The relative enzyme activity of this enzyme was all higher than 67.0% under the condition of 30-80 ℃, and remained above 50% under the conditions of pH 3-6.
  • Enhanced application of Acetobacter pasteurianus 2416 and Lactiplantibacillus plantarum L7 in the acetic acid fermentation stage of Shanxi aged vinegar
    CHEN Jie, ZHANG Yujing, LIU Qingshan, BAI Wenbin, GAO Zhenfeng, XU Nv
    China Brewing. 2025, 44(11): 140-146. https://doi.org/10.11882/j.issn.0254-5071.2025.11.021
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    Direct vat set starter prepared by Acetobacter pasteurianus 2416 and Lactiplantibacillus plantarum L7 was applied alone and in combination to the acetic acid fermentation stage of Shanxi aged vinegar. Effects on microbial communities, physicochemical indexes, and flavor compounds during the fermentation process of Shanxi aged vinegar were analyzed by dilution plate colony counting method, high-performance liquid chromatography (HPLC) and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that the enhancement application effect of A. pasteurianus 2416 and L. plantarum L7 compound bacteria was the optimal. Compared to the control group, the peak values of lactic acid bacteria and acetic acid bacteria viable counts in Cupei during the acetic acid fermentation stage were advanced by 2 d, ethanol and reducing sugar were rapidly consumed, and the acetic acid fermentation time was shortened by 2 d. The contents of total acid, non-volatile acid, amino acid nitrogen, total ester, organic acid and volatile flavor compounds in the new leaching vinegar increased by 22.10%, 116.50%, 53.85%, 48.44%, 34.31% and 29.27%, respectively. The types of volatile flavor compounds increased by 8, among which the contents of typical volatile flavor compounds such as ethyl acetate, phenyl acetate, 2,5-dimethylpyrazine and 3-hydroxy-2-butanone with fruit aroma, honey aroma, chocolate aroma and cream aroma significantly increased. The results showed that the addition of bacterial agent could not only shorten the brewing cycle but also increase the output of related component, and thereby improve the flavor, providing a theoretical reference for the application of bacterial agent in the industrial production of Shanxi aged vinegar.
  • Effect of mixed-strain Fuqu of Aspergillus niger and Saccharomyces cerevisiae on liquor yield and flavor in light-flavor Baijiu
    LIU Xu, ZHOU Sen, LV Hang, WANG Ying, HAO Wenjun, ZHAO Weipeng, XIN Ying, ZHANG Tao
    China Brewing. 2025, 44(11): 147-152. https://doi.org/10.11882/j.issn.0254-5071.2025.11.022
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    In order to improve the problems of single saccharifying enzyme system, low utilization rate of starch and insufficient flavor in traditional Fuqu, the Fuqu was prepared by different strains combinations addition to light-flavor Daqu (group A: 2% Aspergillus niger mixed with 4% Saccharomyces cerevisiae; group B: 2% A. niger; group C: 4% S. cerevisiae) was applied in the brewing of light-flavor (Qingxiangxing) Baijiu, and using 10% light- flavor Daqu as control group (D). The saccharification power of Fuqu and liquor yield of raw materials were determined, the volatile flavor compounds of light-flavor Baijiu were analyzed by HS-SPME-GC-MS, and the liquor samples were comprehensively evaluated combined with sensory evaluation methods. The results showed that the saccharification power of the Fuqu in group A was 2 407 U/g, and liquor yield was 31.93%, which was significantly higher than the other three groups (P<0.05). 48 volatile flavor compounds were identified in the Baijiu of group A, with ethyl acetate and 3-hydroxy-2-butanone content significantly increased, which were 3.24 times and 33.67 times that of the control group, respectively. The total content of higher alcohols was reduced by 17.69%. The comprehensive sensory evaluation of group A Baijiu sample was the optimal, characterized by a harmonious and delicate taste with floral and fruity aroma. In conclusion, the mixed-strain Fuqu with 2% A. niger and 4% S. cerevisiae was the optimal for light-flavor Baijiu, which could enhance both liquor yield and flavor quality.
  • Effect of different wheat varieties on the quality of high-temperature Daqu
    GUO Xiaolong, ZHANG Jie, CHEN Jing, ZHOU Guangyi, ZHANG Deli, ZHANG Guangtao, GUAN Changqing, TAN Qibo, ZHOU Mingbi, ZHU Weimin, YANG Ming
    China Brewing. 2025, 44(11): 153-158. https://doi.org/10.11882/j.issn.0254-5071.2025.11.023
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    Using 4 wheat varieties (TM198, TM184, ZM113 and FM8H) as raw materials, high-temperature Daqu (QTM198, QTM184, QZM113 and QFM8H) was prepared by same processes. The physicochemical properties, microbial community structure and volatile flavor compounds of the finished Daqu were tested and analyzed. The results showed that different varieties of wheat had no significant effect on the acidity of the Daqu (P>0.05), but significantly influenced its moisture and saccharification capacity (P<0.05). The dominant fungal genera in 4 high-temperature Daqu were Rasamsonia, Aspergillus, Talaromyces and Paecilomyces, respectively. The dominant bacteria genera in QTM198 were Saccharopolyspora, Clostridioides, Thermoactinomyces and Weissella, dominant bacteria genera in QTM184 were Thermoactinomyces, Weissella, Companilactobacillus and Clostridioides, dominant bacteria genera in QZM113 were Thermoactinomyces, Clostridioides, Weissella and Saccharopolyspora, and dominant bacteria genera in QFM8H were Thermoactinomyces, Bacillus, Weissella and Saccharopolyspora. A total of 134 volatile flavor compounds were detected from 4 high-temperature Daqu, the total content was the highest in QFM8H, among which the contents of ligustrazine and styrene were particularly prominent, the contents were 7.38 mg/kg and 293.88 mg/kg, respectively. The content of alcohols and phenols in QTM184 was the highest, which were 270.78 mg/kg and 12.45 mg/kg, respectively. The content of acids and esters substances in QTM198 was the highest, which were 34.12 mg/kg and 54.83 mg/kg, respectively.
  • Diversity and functional prediction of microbial communities on the surface of aged tobacco leaves from different production areas
    LI Xuanwen, SUN Zhikang, LI Liqun, QIAO Yuemei, GUO Chunsheng, DUAN Yingping, LI Hui, MA Quan, YANG Shuyao, WU Han, DUAN Xiaojiao, HAO Jie
    China Brewing. 2025, 44(11): 159-165. https://doi.org/10.11882/j.issn.0254-5071.2025.11.024
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    To study the composition and function of microbial communities on the surface of 4-year-aged tobacco leaves from different production areas, the diversity and composition of microbial communities on the surface of 5 aged tobacco leaves samples from different production areas were analyzed using metagenomic sequencing technology, and the microbial functions were predicted and analyzed through Cluster of Orthologous Groups (COG) database, Kyoto Encyclopedia of Genes and Genomes (KEGG) database and Carbohydrate-Active Enzymes (CAZy) database. The results showed that the microorganisms on the surface of aged tobacco leaves from different production areas covered 157 phyla and 2 699 genera. The dominant phyla (relative abundance>1%) were mainly Proteobacteria (57.27%-60.10%), and the dominant genera (relative abundance>1%) were mainly Escherichia (13.38%-22.01%) and Enterobacter (6.99%-12.69%). The diversity of microorganisms on the surface of aged tobacco leaves from southern and northern production areas was significantly different (P<0.05), and the microbial diversity and species composition on the surface of aged tobacco leaves from Sichuan production area were the most abundant. The relative abundance of microbial functions on the surface of aged tobacco leaves from different production areas were different, but they were mainly involved in replication, recombination and repair, energy production and conversion, metabolism and genetic information processing metabolism, etc. The key biological carbohydrate active enzymes were all glycosyltransferases and glycoside hydrolases.
  • Differential analysis of volatile flavor components in sauce-flavor Baijiu base liquor with different rounds
    MA Ruitang, ZENG Siyuan, HUANG Zhiguo, LIU Mingming, FENG Fangjian, ZHAO Jinsong, WU Chongde
    China Brewing. 2025, 44(11): 166-174. https://doi.org/10.11882/j.issn.0254-5071.2025.11.025
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    Using different rounds of sauce-flavor (Jiangxiangxing) Baijiu as research object, the volatile flavor components were analyzed using gas chromatography-mass spectrometry (GC-MS) and gas chromatography with flame ionization detection (GC-FID). Key flavor compounds were screened based on odor activity value (OAV), and partial least squares-discriminant analysis (PLS-DA) model was established to differentiate the base liquors. Differential flavor compounds were screened according to the variable importance in projection (VIP) values, aiming to investigate the flavor charac- teristics and differences among base liquors from different rounds. The results showed that the alcohol content of the base liquor from round 1 to 7 ranged from 53.01%vol to 56.48%vol, the total acid content ranged from 2.53 g/L to 5.02 g/L, and the total ester content ranged from 3.20 g/L to 5.21 g/L. A total of 75 flavor compounds were detected in the 7th round base liquor, including 31 esters, 20 alcohols, 13 acids, 5 aldehydes, 2 ketones, 2 phenols, 1 furan, and 1 pyrazine. The highest number of volatile flavor compounds (62) was found in the 1st-round base liquor. Esters, alcohols, and acids accounted for a relatively large proportion in each round. Through OAV analysis, 41 key flavor compounds (OAV≥1) were identified, among which esters such as ethyl acetate, ethyl lactate, and ethyl butyrate contributed significantly to the flavor of the base liquor from each round. PLS-DA could effectively distinguish the base liquors from different rounds, and 17 differential volatile flavor compounds (VIP>1) were screened based on VIP values.
  • Difference analysis of volatile flavor substances in different brands of commercially available whisky
    MA Xiaoran, CHEN Peng, GAO Huajie
    China Brewing. 2025, 44(11): 175-181. https://doi.org/10.11882/j.issn.0254-5071.2025.11.026
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    In order to explore the aroma composition and differences of different brands of commercially available whisky, the volatile flavor substances in 10 whisky samples (numbered as W1-W10) were determined by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and the differences in volatile flavor compounds between samples were analyzed by principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA). The results showed that a total of 42 volatile flavor substances were detected in 10 whisky samples, and the total content was 572.59-1 901.99 μg/L, mainly esters (281.76-1 532.66 μg/L) and alcohols (65.98-397.88 μg/L). The odor activity values (OAV) of 14 key volatile flavor substances such as ethyl decanoate (6.95-141.74), 3-methylbutyl acetate (not detected in sample W2) (3.10-32.95), ethyl caprylate (5.46-27.64), and 3-methylbutanol (not detected in sample W9) (10.67-61.82) were greater than or equal to 1, which had significant contribution to the flavor of whisky. There were certain differences in volatile flavor compounds among 10 whiskey samples. Based on variable importance in the projection (VIP) value>1 and OAV>1, a total of 8 key differential volatile flavor compounds, including 3-methylbutyl acetate, 3-methylbutanol, ethyl heptanoate and others, were screened.
  • Quality analysis of 3D printed gelatin κ-carrageenan based deglutition disorders food
    WANG Yichuan, LI JIa, YUAN Fang, MAO Like
    China Brewing. 2025, 44(11): 182-189. https://doi.org/10.11882/j.issn.0254-5071.2025.11.027
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    In recent years, the prevalence of dysphagia in the elderly has increased significantly. To improve the physical health and life quality of the elderly, solid dysphagia food was developed based on sorbitol displacement reinforced gelatin-carrageenan gel using 3D printing technology. The effects of carrageenan mass fraction (0.5%, 1.0%, 1.5%) and print filling degree (50%, 70%, 90%) on the quality of gelatin-carrageenan hydrogels as a food for dysphagia were studied. The results showed that the printing accuracy of all gelatin-carrageenan hydrogels was above 75%. The energy storage modulus (G') and loss modulus (G") of 3D printed gelatin-carrageenan hydrogels decreased. After heating at 50 ℃ for 15 min, the structural stability was above 70%. The texture characteristics all met the standard of "Easily swallowed food", and the friction coefficient decreased. According to the International Dysphagia Diet Standardisation Initiative (IDDSI), they all belong to level 5-fine and soft, wet dysphagia foods. Among them, the group with a carrageenan mass fraction of 1.5% and a print fill degree of 90% had the optimal effect. It could be seen that the gelatin-carrageenan hydrogels reinforced with sorbitol displacement was an ideal choice for 3D printing dysphagia foods, providing a theoretical basis for the development of solid dysphagia foods.
  • Application of compound enzyme SFQ200 and protease in the brewing process of Shanxi aged vinegar
    ZHANG Huiru, ZHANG Yujing, LIU Ting, LI Xia, LIANG Xiaoli, LIU Qingshan, GAO Zhenfeng, XU Nv
    China Brewing. 2025, 44(11): 190-197. https://doi.org/10.11882/j.issn.0254-5071.2025.11.028
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    To investigate the individual and combined effects of SFQ200 compound enzyme and protease on the fermentation of Shanxi aged vinegar, three experimental groups of strengthening experiments (alcohol fermentation stage strengthening, acetic acid fermentation stage strengthening, and dual-stage strengthening), and using the non-enzyme addition as control group. The change in physicochemical indicators, free amino acids, and organic acids during the brewing process was systematically analyzed. The results showed that using SFQ200 compound enzyme and protease strengthening in dual-stage, the group demonstrated a significant increase in ethanol content and amino acid nitrogen contents during the alcohol fermentation stage, alongside marked elevations in key fermentation indicators, including reducing sugars, total acidity, and non-volatile acids. Compared with the control group, the total acid (5.73 g/100 ml), non- volatile acid (2.40 g/100 ml), amino acid nitrogen (0.30 g/100 ml), total ester (3.16 g/100 ml), and reducing sugar (1.74 g/100 ml) contents in the new leaching vinegar of the group increased by 16.70%, 79.10%, 100.00%, 21.90%, and 59.09% (P<0.05), respectively. Additionally, characteristic amino acids such as glutamic acid, leucine, valine, and alanine were increased by 45.57%, 14.00%, 37.99%, and 28.84%, respectively (P<0.05). The acetic acid, lactic acid, pyruvic acid, succinic acid, and malic acid levels in the new leaching vinegar group were increased by 22.34%, 39.37%, 400.00%, 86.06%, and 41.72%, respectively, compared to the control group (P<0.05). In conclusion, the strengthening of SFQ200 compound enzyme and protease during the alcohol fermentation and acetic acid fermentation stages significantly enhanced the quality of Cupei and the new leaching vinegar.
  • Optimization of fermentation conditions of Astragalus and buckwheat distilled liquor and its quality analysis
    MA Yunxiao, ZHOU Wenxi, JI Zhaojun, NI Na, WANG Hua
    China Brewing. 2025, 44(11): 198-204. https://doi.org/10.11882/j.issn.0254-5071.2025.11.029
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    In this study, using buckwheat and Astragalus as raw materials, the Astragalus and buckwheat distilled liquor was prepared by solid-state fermentation with Jiuqu and distillation, the fermentation conditions were optimized by single factor tests and response surface tests, and the volatile flavor compounds in the distilled liquor were determined by gas chromatography-mass spectrometry (GC-MS). The results showed that the optimal fermentation conditions of the Astragalus and buckwheat distilled liquor were as follows: fermentation temperature 31 ℃, initial pH 5.5, Jiuqu addition 1%, and fermentation time 17 d. Under these optimal conditions, the alcohol content, total flavonoids, total sugar, total acid, and methanol contents of Astragalus and buckwheat distilled liquor were 33.06%vol, 68.46 mg/L, 8.60 g/L, 4.20 g/L, and 0.2 g/L, respectively, and all physicochemical indicators met the requirements of relevant national standards. A total of 42 volatile flavor compounds, including 24 esters, 5 alcohols, 6 acids, 4 alkanes and 3 ketones, were detected in Astragalus and buckwheat distilled liquor sample. Among them, the main volatile flavor substances were alcohols and esters, and the relative contents were 48.30% and 38.49%, respectively.
  • Optimization of protease production conditions by Neurospora sitophila and study on enzymatic properties
    DUAN Yajie, ZHAO Tingting, ZHANG Chaomin, REN Meiyan, ZHANG Fusheng, ZHU Kun
    China Brewing. 2025, 44(11): 205-210. https://doi.org/10.11882/j.issn.0254-5071.2025.11.030
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    Using a protease-producing Neurospora sitophila isolated from fermentation vessels of Shanxi aged vinegar factory as research object, using protease activity as the response value, the solid-state fermentation conditions for protease production from agricultural by-products (rapeseed oil meal, rice bran) were optimized through single-factor experiments and response surface methodology, the protease was preliminary purified by ammonium sulfate precipitation and dialysis, and its enzymatic properties were explored. The results showed that the fermentation conditions of N. sitophila for protease production were as follows: rapeseed oil meal 10 g, solid-liquid ratio 1∶1 (g∶ml), inoculum 7%, fermentation temperature 28 ℃, and time 5 d. Under these conditions, the activity of protease reached 129.98 U/ml, which was 60.21% higher than that before optimization. The optimal temperature and pH of protease produced by N. sitophila were 55 ℃ and 11.0, respectively, and the protease exhibited good stability at temperature below 50 ℃ and in alkaline environments (pH 7.0-11.0). Mn2+ has a significantly activiting effect on protease activity (P<0.05), while Ca2+, Na+, K+, Fe2+ and Cu2+ exhibited significant inhibitory effects on enzyme activity (P<0.05).
  • Quality changes and flavor analysis of barley craft beer during low-temperature fermentation process based on stage-controlled temperature
    YANG Yatao, HU Yanling, YUAN Jiaman, DAI Xiaotong, DENG Chujin, LIAO Yan, DU Hui, MA Donglin
    China Brewing. 2025, 44(11): 211-217. https://doi.org/10.11882/j.issn.0254-5071.2025.11.031
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    To improve the quality and flavor characteristics of craft beer, barley craft beer was brewed with stage-controlled temperature process using barley malt as the main raw material, wheat malt and caramel malt as the auxiliary materials. The changes in the viable yeast counts and key physicochemical indexes during the fermentation process were monitored, the flavor of beer was analyzed by gas chromatography-ion mobility spectrometry (GC-IMS) and electronic nose technology, and the sensory evaluation was conducted. The results showed that the viable yeast counts, bitterness value and diacetyl content all showed a trend of first increasing and then decreasing during the fermentation process. The original wort concentration showed a downward trend. The total acid and alcohol content rose rapidly at first and then stabilized, while the pH and sugar content changed in the opposite direction, dropping rapidly at first and then stabilizing. When the fermentation was completed, the sensory score of the barley craft beer was 94.79 points, the logarithm of viable yeast counts was 5.60, and the pH, alcohol content, sugar content and total acid content were 4.35, 3.91%vol, 2.60 °Bx and 1.37 ml/100 ml, respectively. The bitterness value, original wort concentration and diacetyl content were 13.2 IBU, 8.57 °P and 0.06 mg/L, respectively, and all of which met the relevant national standards. Based on the response values of the electronic nose sensor, the barley craft beer during the fermentation process could be distinguished by principal component analysis (PCA). A total of 33 volatile flavor substances were identified by GC-IMS, including 7 esters, 7 alcohols, 8 ketones, 2 aldehydes and 9 others. The barley craft beer had a thick and long-lasting body with a rich taste.
  • Optimization of culture conditions for high yield tetramethylpyrazine Bacillus subtilis
    DANG Ling, FAN Sanhong
    China Brewing. 2025, 44(11): 218-223. https://doi.org/10.11882/j.issn.0254-5071.2025.11.032
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    A tetramethylpyrazine producing Bacillus subtilis q94, which was screened from light flavor (Qingxiangxing) Baijiu Daqu was used as the experimental strain. In order to further improve the tetramethylpyrazine production of strain q94, using the tetramethylpyrazine production as the response value, the culture conditions were optimized through single factor tests and response surface tests, and the effect of adding diammonium hydrogen phosphate addition on the fermentation effect was investigated. The results showed that the optimal fermentation conditions were inoculum 6.0%, initial pH 6.8, fermentation temperature 37 ℃, time 160 h. Then strain q94 was heat treated at temperature 85 ℃ for 1 h after fermentation. Under the condition, the tetramethylpyrazine yield was the highest of (5.79±0.21) g/L. After fermentation, 40 g/L diammonium hydrogen phosphate was added for heat treatment, the tetramethylpyrazine yield increased to (6.42±0.75) g/L, which was 107.8% higher than that before optimization (3.09 g/L). The study provided a theoretical reference for the production of light-flavor Baijiu with high content of tetramethylpyrazine.
  • Characterisation and application of Lactiplantibacillus plantarum W114 postbiotics
    YANG Fengyan, YU Minghui, WU Gaihong, WANG Jun, WANG Yanping
    China Brewing. 2025, 44(11): 224-230. https://doi.org/10.11882/j.issn.0254-5071.2025.11.033
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    Using a lactic acid bacterium W114 selected from Kefir granules in Tibet as the research object, the strain was identified by morphological observation, physiological and biochemical experiments, and molecular biology techniques, the preparation methods of its postbiotics, antioxidant and tyrosinase inhibitory properties were studied, and its effect on maintaining the microecology of the skin was observed. The results showed that the strain W114 was identified as Lactiplantibacillus plantarum. When the postbiogens addition was 10% (V/V), the scavenging ability of 1,1-diphenyl- 2-picrylhydrazyl (DPPH) free radicals was 36.42%, and the tyrosinase inhibitory rate reached 51.91%. Ten subjects were randomly selected to use postbiotics masks containing strain W114. The results of 16S rDNA high-throughput sequencing showed that the richness of facial skin flora in the subjects was significantly increased (P<0.05), and the distribution of flora was more concentrated, which could regulate the abundance of flora related to inflammation, aging, skin barrier, etc., increase the total relative abundance of Actinobacteria, Firmicutes and Proteobacteria in the skin flora, reduce the relative abundance of Streptococcus, and increase the relative abundance of Staphylococcus epidermidis and Staphylococcus hominis, effectively improve the microecology of the skin.
  • Comparison of physicochemical property, microorganism and brewing quality of Jiuqu in different process of rice-flavor Baijiu
    LIANG Simei, YIN Dongyan, ZHU Mengzhen, ZHANG Long, YE Jingxuan, WU Chunliu, WU Jinyan, WEI Yanping, LIANG Xiaoxiang, LIANG Zhenrong
    China Brewing. 2025, 44(11): 231-236. https://doi.org/10.11882/j.issn.0254-5071.2025.11.034
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    Taking the finished disc Qu and traditional granular Qu of rice-flavor (Mixiangxing) Baijiu as the research objects, the physiochemical and microbial indicators of the Jiuqu were determined by conventional detection methods, and rice-flavor Baijiu were brewed with them. The physiochemical indicators and volatile flavor components of Baijiu were determined by conventional detection methods and gas chromatography (GC), respectively, and the effect of different fermentation processes on the Baijiu flavor were investigated. The results showed that the saccharification power (28.00 g/100 g) and saccharifying enzyme activity (1 248.36 U/g) of the finished disc Qu were significantly higher than those of the traditional granular Qu (P<0.05), while there was no significant difference in fermentation power and moisture (P>0.05). The viable count of Saccharomycopsis fibuligera in traditional granular Qu (2.67×108 CFU/g) was significantly higher than that in the finished disc Qu (P<0.05). However, there was no significant difference in the viable count of Saccharomyces cerevisiae (P>0.05). The contents of ethyl acetate (0.46 g/L), fusel oil (3.60 g/L), β-phenylethanol (0.05 g/L), isobutanol (1.16 g/L), isopanol (0.81 g/L), and acetaldehyde (0.13 g/L) in the rice-flavor Baijiu brewed with finished disc Qu were higher than those in the rice-flavor Baijiu brewed with traditional granular Qu. However, the contents of acetic acid (0.12 g/L), total ester (1.60 g/L), ethyl lactate (1.67 g/L) and acetal (0.04 g/L) were relatively low. At the same time, the contents of ethyl lactate and total ester in both types of rice-flavor Baijiu were higher than the national standards for superior grade liquor. In conclusion, both of the two Qu-making technology had their own application value and potential in the modern brewing industry.
  • Enhanced application of Hongqu and Miqu in the alcohol fermentation stage of Shanxi aged vinegar
    WANG Yanan, ZHANG Yujing, WEI Lanying, ZHANG Weilu, LI Kangdan, LIU Qingshan, XU Nv
    China Brewing. 2025, 44(11): 237-246. https://doi.org/10.11882/j.issn.0254-5071.2025.11.035
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    In this study, Hongqu and Miqu were respectively applied to the alcohol fermentation stage of Shanxi aged vinegar. Their effects on the microbial flora, physicochemical indicators, flavor during the brewing process of Shanxi aged vinegar were explored by the diluted plate colony counting method combined with HPLC and HS-SPME-GC-MS, and the new leaching vinegar was subject to sensory evaluation. The results showed that during the fermentation process, the addition of Hongqu and Miqu delayed the death of mold in the alcohol fermentation stage, but accelerated the death of yeast in the acetic acid fermentation stage. The addition of Hongqu mainly increased the content of reducing sugar, total acid, non-volatile acid and total ester, while the addition of Miqu mainly increased the content of amino acid nitrogen. Compared with the control group new leaching vinegar, the contents of total acid, non-volatile acid, total ester, soluble solids, ligustrazine, total flavonoids, free amino acids, organic acids and volatile flavor substances in the Hongqu enhanced group were significantly increased by 4.57%, 14.49%, 35.09%, 16.38%, 49.41%, 20.58%, 12.18%, 23.18% and 13.33%, respectively (P<0.05). Turbidity decreased significantly by 36.14% (P<0.05), and the types of volatile flavor substances increased by 14. The contents of total acid, non-volatile acid, amino acid nitrogen, soluble solids, ligustrazine, total flavonoids, free amino acids and organic acids in the Miqu enhanced group were significantly increased by 4.08%, 5.14%, 33.33%, 22.98%, 40.92%, 13.55%, 35.56% and 13.30%, respectively. The turbidity decreased significantly by 53.83% (P<0.05), and the types of volatile flavor substances increased by 5. The sensory scores of new leaching vinegar in the Hongqu and Miqu enhanced groups (88.79 points and 83.27 points) were both higher than that of the control group (72.81 points). This research provided an important theoretical reference for the application of functional Qu in the industrial production of Shanxi aged vinegar.
  • Evaluation of rum quality using principal component analysis and cluster analysis
    CHANG Guowei, LI Zhide, LIU Guiyun, XIE Xiaohang, LIU Zhikang, ZHANG Zhenyue, DONG Xiaoqun, HUANG Zengwei, LIANG Dafeng
    China Brewing. 2025, 44(11): 247-252. https://doi.org/10.11882/j.issn.0254-5071.2025.11.036
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    To investigate the differences in comprehensive indicators among various rum samples, the alcohol content and 10 main volatile flavor compounds in 16 commercially available rums were detected, and evaluated by principal component analysis (PCA) and membership function analysis. Additionally, the quality and price of the rums were analyzed by cluster analysis (CA). The results revealed that significant variations in alcohol content and the contents of the 10 volatile flavor compounds among different rums, with ethyl lactate exhibiting the highest coefficient of variation (142.04%) and alcohol content showing the lowest (3.37%). Correlation analysis results showed that there was a highly significant positive correlations (P<0.001) between the contents of acetaldehyde+acetal, ethyl acetate, furfural, and methanol, as well as a highly significant positive correlation between isobutanol and isoamyl alcohol (P<0.001). Three principal components were identified through PCA to comprehensively evaluate rum quality. By using the membership function method, the 16 rums were ranked in terms of quality and further classified into four categories via cluster analysis: optimal (2 samples), superior (2 samples), medium (3 samples), and inferior (9 samples). The average prices for each category were 833 yuan/L, 634 yuan/L, 542 yuan/L, and 182 yuan/L, respectively, demonstrating a consistent trend between quality classification and market price. In conclusion, the quality of rum could be evaluated through a comprehensive analysis of alcohol content and 10 main volatile flavor components by employing principal component analysis and membership function analysis to a certain extent.
  • Comparison of the quality of different Huangjiu Jiuqu based on physicochemical indexes and fuzzy mathematical comprehensive sensory evaluation method
    DAN Yulan, ZHAO Xiuhong, XU Caihong, WANG Junwei, JIANG Zhongli
    China Brewing. 2025, 44(11): 253-258. https://doi.org/10.11882/j.issn.0254-5071.2025.11.037
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    To screen the optimal Jiuqu for brewing Huangjiu using red glutinous sorghum and black glutinous rice, the physicochemical indicators of five types of Huangjiu Jiuqu, including wheat qu (AQ), Xiaoqu (YD、CZ), Hongqu (LK), and Miqu (SC), were determined by conventional detection methods. Subsequently, five types of Huangjiu samples (AQHJ, YDHJ, LKHJ, SCHJ and CZHJ) were prepared by five types of Jiuqu fermentation with red glutinous sorghum and black glutinous rice as raw materials. The physicochemical indicators of these samples were determined by conventional detection methods, and the sensory characteristics were assessed through fuzzy mathematical comprehensive sensory evaluation method. The results showed that the fermenting power (2.90 U/g), liquefying power (9.48 U/g) and acid protease activity (736.11 U/g) of Jiuqu sample AQ were the highest, while the moisture (3.95%), glucoamylase activity (1 164.17 U/g) and acidity (1.87 mmol/10 g) of Jiuqu sample LK were the highest. The physicochemical indexes of Huangjiu samples AQHJ, YDHJ and SCHJ all met the requirements of medium-dry Huangjiu (excellent grade) standards in GB/T 13662—2018 "Huangjiu", while the total acid content of Huangjiu samples LKHJ and CZHJ was higher than the standard requirements. In addition, the Huangjiu sample CZHJ had the highest non-sugar solid content (68.14 g/L), and the Huangjiu sample AQHJ had the highest amino nitrogen content (0.91 g/L). The Huangjiu sample AQHJ had the highest fuzzy mathematical comprehensive sensory score (85.50). The results of the combined physicochemical indexes and sensory scores showed that Jiuqu AQ was the optimal Jiuqu for brewing red glutinous sorghum and black glutinous rice Huangjiu.
  • Analysis of alcohol content of original liquor of strong-flavor Baijiu based on near-infrared spectroscopy and quantitative modeling technology
    TANG Subing, YUAN Qi, YANG Yajiao, WANG Mei, TANG Lei, FENG Fangjian, LIU Mingming, ZHAO Jinsong
    China Brewing. 2025, 44(11): 259-265. https://doi.org/10.11882/j.issn.0254-5071.2025.11.038
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    A rapid and non-destructive method for predicting the alcohol content of original liquor of strong-flavor (Nongxiangxing) Baijiu was developed using near-infrared (NIR) spectroscopy combined with quantitative modeling techniques. Infrared spectral data of 129 original liquor samples of strong-flavor Baijiu were collected, and 6 spectral pretreatment methods (mean centralization, convolution smoothing, first derivative, second derivative, standard normal transformation, and multivariate scattering correction) were compared. The alcohol content prediction models were constructed by using 5 modeling methods: multiple linear regression (MLR), principal component regression (PCR), partial least squares regression (PLSR), support vector machine regression (SVR), and backpropagation artificial neural network (BP-ANN). The results showed that when the standard normal transform was combined with the MLR model, the coefficient of determination R2 t of the training set was 0.983 1, the coefficient of determination R2 v of the validation set was 0.967 3, and the residual prediction deviation (RPD) was 5.602 1, demonstrating a good predictive ability. In addition, the first- order derivative combined with the SVR model also showed a relatively high prediction accuracy. The coefficient of determination R2 t of the training set was 0.971 2, the coefficient of determination R2 v of the validation set was 0.980 5, and the residual prediction deviation (RPD) was 7.257 3. In conclusion, the method based on the combination of near-infrared spectroscopy and machine learning could effectively predict the alcohol content of the original liquor of strong-flavor Baijiu, and had good application potential. It could provide a new rapid non-destructive detection means for the alcohol content analysis of the original liquor of Baijiu.
  • Simultaneous determination of 6 organic acids contents in Vitis amurensis wine by HPLC
    SHU Nan, LU Wenpeng, YANG Yiming, CAO Weiyu, WANG Yanli, LIU Xinyao, JIN Shan, WEN Liankui, XU Peilei, ZHANG Baoxiang, YUAN Pengqiang
    China Brewing. 2025, 44(11): 266-271. https://doi.org/10.11882/j.issn.0254-5071.2025.11.039
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    A high-performance liquid chromatography (HPLC) method for the simultaneous determination of 6 organic acids (tartaric acid, succinic acid, citric acid, acetic acid, lactic acid, and malic acid) in Vitis amurensis wine was established in this study. The results showed that using XT-C18 chromatographic column (4.6 mm×250 mm, 5 μm), column temperature 25 ℃, phosphoric acid water (pH 2.3)-methanol (97∶3) as mobile phase, isocratic elution, flow rate 0.4 ml/min, injection volume 10 μl, determined by diode array detector (DAD) and quantification with external standard method. Under the condition, the linear relationships of 6 organic acids were good within their respective mass concentration ranges, the correlation coefficients (R2) were all greater than 0.999 6, the limit of detection (LOD) were 0.001 5-0.015 0 g/L, the limit of quantification (LOQ) were 0.005 0- 0.050 1 g/L, the relative standard deviation (RSD) of the precision tests results was 0.94% to 3.61%, the RSD of the repeatability tests results was 2.16%- 4.96%, the RSD of the stability tests results was 0.28%-2.99%, and the average spiked recovery rates were 96%-113%. This method featured simple sample preparation, high sensitivity, and good reproducibility, which was suitable for the analysis of 6 organic acids in V. amurensis wine.
  • Determination of 18 elements in strong-flavor Baijiu by inductively coupled plasma-mass spectrometry
    ZHOU Lu, ZHOU Zhanfu
    China Brewing. 2025, 44(11): 272-277. https://doi.org/10.11882/j.issn.0254-5071.2025.11.040
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    An inductively coupled plasma mass spectrometry (ICP-MS) method was established for the simultaneous determination of 18 chemical elements Na, Mg, K, Ca, Fe, Zn, Cr, Mn, Cu, Sr, Mo, Cd, Ti, Ba, Pb, Ni, Se and Co in strong-flavor (Nongxiangxing) Baijiu. The strong-flavor Baijiu samples were completely digested by microwave using 6 ml nitric acid and 1 ml hydrogen peroxide as digestion reagents. The mass spectrometry interference was eliminated by using the kinetic energy discrimination (KED) mode and the matrix effect was corrected by internal standard method. The ICP-MS results showed that the 18 elements had good linear relationship in the corresponding concentration range, and the correlation coefficients were all greater than 0.998 9. The limits of detection were 0.002-0.658 μg/L and the limits of quantification were 0.014-1.652 μg/L. The recovery rate of standard addition was 80.45%-99.54%, and the relative standard deviation (RSD) of the precision test results was 0.125%-8.954%. The method had the advantages of low detection limit, good selectivity, excellent accuracy and precision of the results, which could meet the detection and analysis requirements of 18 chemical elements in Baijiu.
  • Comparison of aroma components in three types of red wine based on electronic nose, GC-MS and GC-IMS
    FENG Xiaoning, ZHOU Keting, BAI Wenjie, SONG Yangbo, ZHANG Yiquan, GAO Guoqiang, XU Dan
    China Brewing. 2025, 44(11): 278-286. https://doi.org/10.11882/j.issn.0254-5071.2025.11.041
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    To explore the differences in aroma components between Brassica rapa wine and other red wines, the differences in volatile aroma components between B. rapa red wine, Changyu red wine, and Mogao red wine were analyzed by electronic nose, gas chromatography-mass spectrometry (GC-MS), and gas chromatography-ion mobility spectrometry (GC-IMS). The results of electronic nose showed that volatile aroma components such as alcohols, aldehydes, and short-chain alkanes collectively contributed to the flavor of red wines. The three types of wines could be completely distinguished by principal component analysis (PCA) and linear discriminant analysis (LDA) based on the response value of electronic nose sensors. A total of 53 volatile flavor components were detected in the three red wines by GC-MS. Esters accounted for the highest relative content, with values of 76.23%, 65.40%, and 60.91%, respectively, while the relative contents of alcohols were 11.33%, 29.28%, and 29.08%, respectively. Significant differences in the contents of esters and alcohols were observed between B. rapa red wine and the other two red wines. 43 volatile aroma components were qualitatively identified by GC-IMS. The alcohols content in B. rapa wine was 14.21% and 13.97% lower than that in Changyu red wine and Mogao red wine, respectively; and its ester content was 12.30% and 11.90% higher than that in the other two red wines. The contents of various components in Changyu red wine and Mogao red wine were relatively close. Based on variable importance in projection (VIP)>1, 10 differential volatile compounds were screened among the three wines, mainly ethyl hexanoate and ethyl lactate. All three detection techniques confirmed that B. rapa red wine was distinct from the other two red wines, while a certain degree of similarity was found between Changyu red wine and Mogao red wine.
  • Foundation and path for building a world-class Baijiu tourism destination in the Chishui River Basin
    BU Jiandong, HUANG Haiyan, QU Zhibao, QIE Guangping
    China Brewing. 2025, 44(11): 287-292. https://doi.org/10.11882/j.issn.0254-5071.2025.11.042
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    The feasibility of building a world-class Baijiu tourism destination in the Chishui River Basin was analyzed and pointed out by literature review and field investigation. By comparing with the qualities and characteristics that a world-class tourist destination should possess, the problems and gaps were identified. Combining the elements of tourist destination construction, specific countermeasures and suggestions were proposed from different aspects such as products, facilities and services, governance capabilities, and brand image. The Chishui River Basin had the basic conditions to become a world-class Baijiu tourism destination. However, when comparing with world-class tourism destinations, there were still some problems such as the lack of a tourism collaboration mechanism, an unclear overall tourism image, urgent need for improvement of tourism infrastructure, and the need for further refinement of tourism transportation and marketing methods. This article pointed out that a world-class Baijiu tourism destination in the Chishui River Basin could be built through specific paths such as improving the quality of Baijiu tourism attractions, constructing a more convenient tourism transportation network, strengthening tourism infrastructure and services, enhancing regional tourism governance capabilities, and creating a distinct Baijiu tourism brand image.
  • Effect of consumers' perceived value on purchase intention of Sichuan Baijiu in the context of digitalization
    HU Wenli, CHEN Yijun, GAN Yu, WANG Ping, WU Zhixia
    China Brewing. 2025, 44(11): 293-299. https://doi.org/10.11882/j.issn.0254-5071.2025.11.043
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    With the rapid development of digital marketing, profound changes have occurred in consumer behavior and brands interaction mode. In this research, a structural equation model including digital marketing, consumer perceived value, brand identity and the purchase intention of Sichuan Baijiu was constructed based on consumer behavior theory and social identity theory. Based on the data of 848 samples from the Sichuan Province Baijiu market, the measurement model and the structural model were empirically tested using the partial least squares method. The research showed that consumers' perceived value had a significant positive impact on their purchase intention of Sichuan Baijiu. Brand identity played a partial mediating role in this process, and digital marketing positively moderated the influence between consumers' perceived value and their purchase intention of Sichuan Baijiu. This research not only deepened the understanding of the consumer purchase decision-making mechanism in the digital environment, but also provided important theoretical support and practical guidance for Baijiu enterprises to enhance consumers' perceived value, strengthen brand identity and promote purchase intention in the digital background.
  • The high-quality development of Yantai wine industry chain under the background of low carbon economy
    ZHU Ziyi, MA Zhenxuan, LIU Min
    China Brewing. 2025, 44(11): 300-305. https://doi.org/10.11882/j.issn.0254-5071.2025.11.044
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    Global climate change is becoming increasingly serious, China, as the world's largest developing country, is vigorously promoting the development of a low-carbon economy, and the wide application of green and low-carbon technologies provides new opportunities for the sustainable development of the wine industry. In this paper, the issues about the high-quality development of Yantai wine industry chain in the context of low-carbon economy were focused on, and its current situation, problems and optimization paths were explored. As an important wine producing region in China, Yantai has made certain achievements in low-carbon transformation, but still faces challenges such as an imperfect industrial system, an inadequate green production and service system, and a shortage of "dual-carbon" professionals, etc. The green and low-carbon transformation of Yantai wine industry chain could be driven by constructing a working mechanism of "fixing chain-strengthening chain-complementing chain", improving the industrial system, promoting green production, strengthening talent training and other optimization paths, providing a replicable development model for the high-quality development of the related industries in other regions.
  • Research on short-video marketing strategies of Baijiu brands from the SICAS consumer behavior perspective: A case study of the Douyin platform
    JIA Junli, LI Zhiyong
    China Brewing. 2025, 44(11): 306-312. https://doi.org/10.11882/j.issn.0254-5071.2025.11.045
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    Under the background of digital economy development and consumption pattern transformation, short video has been identified as a key driver for the digital transformation of the real economy, while Chinese Baijiu industry is confronted with intensified market competition and the challenge of rejuvenating its consumer base, thus necessitating a breakthrough through short-video platforms. There was less special research on short video marketing of Baijiu brands in the academic community. Taking Douyin platform as an example and selecting the official accounts of Baijiu brands, based on the consumer behavior model of Sense -- Interest & interactive -- Connect & communication -- Action -- Share (SICAS), a theoretical framework and practical pathways for short-video marketing of Baijiu brands was systematically outlined. Current deficiencies in user-perception alignment, interest activation, user-relationship construction, consumption-conversion linkages, and user-driven fission were analyzed. Theoretical references and strategic guidance for the digital transformation of the Baijiu industry were provided, thereby facilitating the enhancement of brand competitiveness and promoting theoretical innovation and practical advancement in the integration of short-video marketing with traditional industries.
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