25 February 2026, Volume 45 Issue 2
    

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  • Research progress on yeast metabolism and its microbial interaction in Chinese Jiuqu
    FENG Yingying, FAN Xiangrong, LI Weilin, HU Zheyuan, CHEN Xiaoxue
    China Brewing. 2026, 45(2): 1-8. https://doi.org/10.11882/j.issn.0254-5071.2026.02.001
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    Jiuqu, as a mixed microbial starter, has a long history of application in alcoholic drink production, among which the core role of yeast in the fermentation process is particularly significant. As a key functional microorganism in Jiuqu, yeast has a significant impact on the yield, quality and flavor of the product. Jiuqu and functional yeasts were introduced, and the research progress on yeast metabolism as well as its microbial interaction in Jiuqu were systematically reviewed in this paper. The diversity characteristics of microbial communities in Jiuqu, yeast metabolism and its interaction mechanisms with other microorganisms, as well as the screening, improvement, and industrial application of functional yeast strains were focusedly discussed. So as to deeply understand the biological mysteries of Jiuqu from this perspective of yeast and its microbial community interaction, aiming to provide reference for the efficient development and utilization research of Jiuqu microbial resources.
  • Research progress on dominant microbial interactions in Baijiu
    FU Zheyang, LEI Qingqing, WANG Yanbo, HE Jiangfeng, LI Lulu, LV Jing, WU Xinying
    China Brewing. 2026, 45(2): 9-15. https://doi.org/10.11882/j.issn.0254-5071.2026.02.002
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    Traditional high-quality Baijiu generally adopts the pure grains solid-state brewing process, relying on the joint fermentation of multiple microorganisms to form a complex and rich flavor substances system. The identification of dominant microorganisms and their interaction mechanisms during the Qu-making and brewing processes have consistently been key research priorities. Among the microbial diversity in the brewing process of different types of Baijiu revealed by high-throughput sequencing technology, the main common dominant bacterial genera were Saccharomyces, Pichia, Bacillus, Lactobacillus, Staphylococcus, Weissella and Aspergillus, etc. In this paper, the methods for studying microbial interactions, including co-culture experiments verification, omics techniques, correlation analysis, mathematical modeling, and machine learning were summarized. The interaction mechanisms between dominant microorganisms and other microorganisms in nutrient exchange and signal transduction were further elaborated, and the effect of interaction relationship on the generation and quality of flavor substances was analyzed. The research progress on the interaction relationship between dominant microorganisms in Baijiu production was systematically sorted out, aiming to provide reference for the analysis of microbial interaction mechanisms and laying a solid theoretical foundation for explaining of Baijiu brewing mechanisms and improvement of the controllability of the brewing process.
  • Research progress on characteristics and role of microbial community in accumulation fermentation process of sauce-flavor Baijiu
    LONG Yun, ZHU Jianmeng, BAN Shidong, KONG Jinjin, ZONG Chunyang, WANG Xiaodan
    China Brewing. 2026, 45(2): 16-22. https://doi.org/10.11882/j.issn.0254-5071.2026.02.003
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    In recent years, the unique production process system of sauce-flavor (Jiangxiangxing) Baijiu has continued to attract attention from the academic community, and the high-temperature accumulation fermentation process, which is known as "secondary Qu-making", is particularly crucial. By enriching microorganisms in the environment, this process constitutes a microecosystem with functional microbiota, complex enzyme system and metabolic substrate, which lays a material foundation for the normal progress of subsequent pit fermentation. In this paper, the main sources of microbial communities in accumulation fermentation process of sauce-flavor Baijiu, the succession laws of different rounds, the main functional microorganisms and their functions in accumulation fermentation process were summarized. The analysis methods of the microbial community in accumulation fermentation process were summarized, and the future research direction was discussed, in order to provide a theoretical reference for in-depth understanding of the action mechanism of microorganisms in accumulation fermentation of sauce-flavor Baijiu and its contribution to the formation of the characteristic flavor of sauce-flavor Baijiu.
  • Research progress on processing methods and technologies of alcoholic drink industrial wastewater
    SONG Shan, SU Yongping, ZENG Wei, LI Jie, WANG Qiang, NI Bin
    China Brewing. 2026, 45(2): 23-29. https://doi.org/10.11882/j.issn.0254-5071.2026.02.004
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    Alcoholic drink industrial wastewater, characterized by high organic concentration and large production, causes severe environmental pollution if directly discharged. Consequently, the treatment of brewing wastewater is an important link of distillery production process. The water quality characteristics of the alcoholic drink industrial wastewater such as Baijiu, beer and wine production were compared and analyzed, the treatment methods, treatment processes, and application situations of the alcoholic drink industrial wastewater were summarized, the solutions and methods for the problems encountered in the alcoholic drink industrial wastewater treatment process were provided, and the suggestions and prospects for the improvement and optimization of the wastewater treatment process were put forward, aiming to provide guidance and reference for the treatment of various alcoholic drink industrial wastewater.
  • Analysis of different quality grades of strong-flavor Baijiu base liquor based on key flavor components
    CHENG Jinhui, XIONG Yating, LI Zongpeng, LI Ziwen, WANG Jian, RAO Jiaquan, YANG Chunyan, LI Chunyang
    China Brewing. 2026, 45(2): 30-36. https://doi.org/10.11882/j.issn.0254-5071.2026.02.005
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    In order to explore the differences and their contribution degrees of volatile flavor substances among different grades of strong-flavor (Nongxiangxing) Baijiu, the volatile flavor substances of different quality grades of base liquor were analyzed by gas chromatography (GC) and gas chromato- graphy-mass spectrometry (GC-MS), and the odour activity values (OAV) was calculated, and the differences in volatile flavor components were analyzed by orthogonal partial least squares-discriminant analysis (OPLS-DA). The differential flavor components were screened based on the variable importance in the projection (VIP) values, and the grade discrimination model was constructed. The results showed that grain aroma, aged aroma, floral and fruity aroma, sourness, and smoothness and fullness were the characteristic differences of different grade of base liquors. The total acid content in superior-grade base liquor was the highest [(2.74±1.23) g/L], the total ester content [(7.97±2.34) g/L] and alcohol content [(69.49±2.24)%vol] of the premium-grade base liquor were the highest. A total of 64 volatile flavor substances were detected, mainly including 32 esters, 14 alcohols, and 9 acids. OPLS-DA could effectively distinguish the 3 different quality grades of base liquor. Based on VIP>1, 13 differential flavor substances were screened, and combined with OAV>1, 10 key differential flavor substances were screened, including ethyl hexanoate, acetal, ethyl acetate, n-butanol, n-hexanol, hexyl hexanoate, ethyl valerate, 3-methylbutanol, hexanoic acid, and ethyl butyrate. The grade discrimination model was constructed based on the content of key flavor components, with an accuracy rate of 95.96%, indicating that the research method was feasible for grade discrimination of base liquor.
  • Effect of Bacillus licheniformis enhancement on microbial community structure and metabolism of Fu-flavor Baijiu during fermentation process
    XIE Sankuan, SUN Shouying, ZHANG Jiaojiao, WANG Zengqiang, ZHOU Tao, YANG Panhua, HE Mengchao, REN Junyu, HU Jinghui, CHEN Yuqi, HAN Xinglin
    China Brewing. 2026, 45(2): 37-43. https://doi.org/10.11882/j.issn.0254-5071.2026.02.006
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    The Fu-flavor Baijiu was enhanced by Bacillus licheniformis, and the diversity of microbial communities in the fermented grains of Fu-flavor Baijiu and the volatile flavor substances in the base liquor were respectively determined by high-throughput sequencing technology and gas chroma- tography (GC). Combined with the sensory evaluation of base liquor, the effect of B. licheniformis enhancement on the microbial community structure, volatile flavor components and sensory quality was explored during the brewing process of Fu-flavor Baijiu. The results showed that in terms of microbial community, the main dominant bacteria underwent a succession from Bacillus to Lactobacillus during the the Fu-flavor Baijiu fermented grains fermentation process, while the main dominant fungi exhibited a community succession from Aspergillus to Issatchenkia and Kazachstania. Enhancement with B. licheniformis increased the diversity of bacterial community and the relative abundance of Bacillus during the fermentation process. In addition, the relative abundance of Issatchenkia was increased during the aerobic stacking stage and decreased during the anaerobic pit fermentation stage. In terms of volatile flavor compounds and sensory evaluation of base liquor, B. licheniformis enhancement increased the total content of volatile flavor compounds by 6.38%, enhanced floral, fruity and sesame aroma characteristics in aroma, and improved aftertaste, sweetness, fullness, and harmonious complexity in taste and style. The results of odor activity value (OAV) and principal component analysis (PCA) showed that main volatile compounds that improving the flavor quality of Fu-flavor Baijiu enhanced with B. licheniformis were ethyl hexanoate, ethyl butyrate, ethyl pentanoate, isovaleraldehyde and ethyl tetradecanoate.
  • Evaluation on the alleviating alcoholism and protecting liver effect of red sour soup by enhanced fermentation with mixed lactic acid bacteria
    XU Rui, WU Ruijia, BAO Aiming, QIN Weijun, CHEN Xingxing, GAO Xiangyang
    China Brewing. 2026, 45(2): 44-50. https://doi.org/10.11882/j.issn.0254-5071.2026.02.007
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    In order to enhance the efficacy of alleviating alcoholism and protecting liver of red sour soup, the semi-finished product of red sour soup was fermented with mixed lactic acid bacterium strains screened by determining ethanol resistance and ethanol degradation ability. The efficacy of alleviating alcoholism and protecting liver was evaluated by gavage mice with low-dose (5 ml/kg) and high-dose (15 ml/kg) mixed bacteria enhanced fermented red sour soup. The results showed that Lactiplantibacillus plantarum LP and Lactobacillus paracasei H2 were screened and mixed in a ratio of 1∶1 to enhance red sour soup fermentation. After the mice were gavaged with different doses of mixed bacteria enhanced fermented red sour soup, it was found that compared with the model group, the sober time of mice in each dose group was extremely significantly shortened (P<0.01). In the high- dose group, the activity of alcohol dehydrogenase (ADH) in the liver was extremely significantly increased by 101.53% (P<0.01), and the activity of aspartate aminotransferase (AST) in the serum was extremely significantly decreased by 56.88% (P<0.01). The liver index of mice in low-dose group was extremely significantly decreased (P<0.01). The activity of superoxide dismutase (SOD) in the liver of mice in low-dose and high-dose groups was extremely significantly increased by 9.52% and 23.17%, respectively (P<0.01), and the contents of malondialdehyde (MDA) and triglyceride (TG) were extremely significantly decreased by 21.58%, 28.31% and 55.69%, 67.60%, respectively (P<0.01). The liver lesions induced by alcohol in each dose group were alleviated, and the liver repair effect in the high-dose group was optimal. To sum up, the fermented red sour soup enhanced with mixed bacteria played a role in relieving alcoholism and protecting liver by activating ADH, enhancing anti-oxidation and regulating lipid metabolism.
  • Effect of Guizhou red sour soup on hepatic lipid metabolism in high-fat diet rats based on proteomics
    AO Xue, XIE Jingcheng, ZHAO Xiaojuan, YANG Hao, LIU Xiaoying, WANG Huiqun
    China Brewing. 2026, 45(2): 51-58. https://doi.org/10.11882/j.issn.0254-5071.2026.02.008
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    To investigate the effect and molecular mechanism of Guizhou red sour soup on hepatic lipid metabolism in rats with a high-fat diet, specific pathogen-free (SPF) grade male SD rats were continuously intervened with Guizhou red sour soup for 12 weeks. The changes in the proteomic expression profile of the liver in rats with a high-fat diet after intervention with red acid soup were detected using proteomics technology, and an in-depth study on hepatic lipid metabolism was conducted combining with biochemical analysis,. The results showed that Guizhou red sour soup could inhibit the body mass of rats with a high-fat diet, reduce blood lipid levels and fat accumulation, and alleviate liver inflammation and liver damage. After the intervention of red sour soup, the protein expression levels related to lipid metabolism, unsaturated fatty acid metabolism, pyruvate metabolism and immune regulation pathways changed significantly, indicating that Guizhou red sour soup could effectively improve the lipid metabolism disorder in the liver of rats with a high-fat diet. The mechanism might be to act on target organs such as mitochondria, regulate pathways such as lipid metabolism, unsaturated fatty acid metabolism, pyruvate metabolism and immune regulation, as well as alleviate liver inflammation and liver injury. Proteins including fatty acid synthase (Fasn), adenosine Triphosphate citrate lyase (Acly), acetyl-CoA carboxylase alpha (Acaca), cytochrome P450 3A2 (Cyp3a2), cytochrome P450 3A62 (Cyp3a62), aldehyde dehydrogenase 1A1 (Aldh1a1), and hydroxyacyl-coenzyme A dehydrogenase trifunctional multi-enzyme complex subunit β (Hadhb) might be the key potential targets for Guizhou red sour soup to improve hepatic lipid metabolism disorders.
  • Effect of different carbon sources on active components, flavor and in vitro bioactivity of blueberry pomace vinegar
    LI Xi'e, XU Rongrong, MU Xian, YAO Sha, CHEN Li, LU Hongmei, HUANG Yongguang, LUO You
    China Brewing. 2026, 45(2): 59-66. https://doi.org/10.11882/j.issn.0254-5071.2026.02.009
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    To investigate the effect of different carbon sources on quality of blueberry pomace vinegar, using blueberry pomace as raw material, with sucrose, fructose-glucose syrup, and sweet rice wine as carbon sources, the blueberry pomace vinegar was brewed by solid-state fermentation. The active ingredients and sensory quality were analyzed by conventional methods. The volatile flavor components were determined by headspace solid- phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The in vitro antioxidant activity and in vitro hypoglycemic ability were analyzed, and the correlation analysis of total acid, active ingredients and in vitro bioactivity was conducted. The results showed that blueberry pomace vinegar brewed with fructose-glucose syrup as the carbon source had the optimal quality, with a sensory score of 80 points. The contents of total acid, total anthocyanins, total flavonoids, total polyphenols, and polysaccharides were 3.87 g/100 ml, 34.87 mg/100 ml, 0.74 mg rutin equivalent (RE)/ml, 1.91 mg gallic acid equivalent (GAE)/ml, and 3.27 mg/ml, respectively. A total of 59 volatile flavor substances were detected. The scavenging rates of DPPH radicals, ABTS radicals and hydroxyl radicals were the highest, reaching 91.19%、82.50%、90.29%, respectively. The inhibition rates of α-glucosidase and α-amylase were the highest, reaching 84.10% and 89.25%, respectively. Correlation analysis indicated that the scavenging rates of hydroxyl radicals was significantly positively correlated with total anthocyanins, total polyphenols, and polysaccharides (P<0.05), and extremely significantly positively correlated with total flavonoids (P<0.01), and the inhibition rate of α-amylase was significantly positively correlated with total anthocyanins, total flavonoids, total polyphenols, and polysaccharides (P<0.05).
  • Differences in metabolites during the fermentation process of different varieties of plum wine
    SU Yao, LIU Yao, LIU Chengyuan, TIAN Xinhui, FENG Jun, TANG Yuming, ZHANG Xingyu, LIU Maoke
    China Brewing. 2026, 45(2): 67-73. https://doi.org/10.11882/j.issn.0254-5071.2026.02.010
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    In this study, plum wine was brewed using two varieties, namely crisp red plum and Brown plum, as raw materials. The metabolites were analyzed during the fermentation process by gas chromatography-mass spectrometry (GC-MS). Significant differential metabolites (VIP value>1, P<0.05, FC value>2 or <0.5) were screened through variable importance in the projection (VIP) value, t-test P value and fold change (FC) value. Enrichment analysis of related metabolic pathways was conducted in combination with the Kyoto Encyclopedia of Genes and Genomes (KEGG) database. The results showed that a total of 436 metabolites were identified during the fermentation process of the two varieties of plum wine, and 144 effective metabolites were screened out, with 35 metabolites significantly different between the varieties. Among them, 15 significantly differential metabolites such as L-(+) -arabinose were upregulated during the fermentation process of crisp red plum wine, while 20 significantly differential metabolites such as citric acid were downregulated. During the fermentation process of crisp red plum wine, the relative contents of D-lactic acid, glucose-1-phosphate, levoglucosan and proline were relatively high. Significant differential metabolites were enriched in 31 metabolic pathways, including butyric acid metabolism, D-amino acid metabolism, glyceride metabolism and glutamic acid metabolism. This study provided a theoretical basis for the metabolite analysis of flavor differences among different varieties of plum wine.
  • Microbial diversity analysis of different traditional fermented soybean products based on high-throughput sequencing technology
    ZHOU Arong, ZHAN Qing, JIE Xiaoling, LIN Mengdan, ZHENG Xiaoxian, WANG Hailong, FANG Dongsheng
    China Brewing. 2026, 45(2): 74-81. https://doi.org/10.11882/j.issn.0254-5071.2026.02.011
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    To reveal the microbial diversity, community structure, and potential functions in traditional fermented soybean products, the microbial diversity of 12 types of traditional fermented soybean products (soybean paste, Douci and sufu) from different regions and types was analyzed by high- throughput sequencing technology, and the function was predicted by PICRUSt2 and FUNGuild. The results showed that the microbial community composition was different among different types and regions of fermented soybean products, and the richness and diversity of the bacteria community were overall higher than those of the fungi. Principal component analysis (PCA) indicated that the microbial community structure was influenced by product types and regions, and PCA could effectively distinguish different traditional fermented soybean products. Firmicutes and Proteobacteria were dominant bacterial phylum, and Bacillus, Weissella, Staphylococcus, Tetragenococcus and Lactobacillus were dominant bacterial genera. Ascomycota was dominant fungal phylum, and Aspergillus, Zygosaccharomyces and Candida were dominant fungal genera. Functional prediction results showed that bacterial communities in traditional fermented soybean products mainly participated in metabolic activities, especially carbohydrate and amino acid metabolism, while fungal communities were mainly saprotrophic nutritional mode.
  • Inhibitory effect of enterocin GL on Listeria monocytogenes biofilm
    TAO Lin, LEI Yao, LI Yong, JI Zimu, LIU Weihang, DU Lihui
    China Brewing. 2026, 45(2): 82-88. https://doi.org/10.11882/j.issn.0254-5071.2026.02.012
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    To investigate the inhibitory effect of enterocin GL on Listeria monocytogenes biofilm formation, the sub-lethal concentration and its bactericidal effect were determined, viable cell counts in biofilm, metabolic activity, motility, and extracellular polysaccharide secretion were analyzed to evaluate its antibacterial effects. The results showed that enterocin GL could significantly act on the planktonic cells of L. monocytogenes, and the effect was concentration-dependent. When the concentration was 1/32 of the minimum inhibitory concentration (MIC) and 1/16 of the MIC, the growth of L. monocytogenes was less affected by enterocin GL. Therefore, the concentration of 1/32 MIC and 1/16 MIC were selected to further investigate their effects on the biofilm. Crystal violet staining results showed that compared with the control group, after treatment with 1/32 MIC and 1/16 MIC, the biofilm formation was reduced by 50% and 63.1%, respectively, indicating that enterocin GL had a significant inhibitory effect on biofilm formation, and this effect was positively correlated with the concentration. Further observation revealed that the viable cell counts in biofilm significantly decreased, the bacteria motility and extracellular polysaccharides secretion decreased markedly at 6 h and 24 h after enterocin GL treatment, indicating that enterocin GL could inhibit the biofilm formation of L. monocytogenes through multiple pathways, and its inhibitory effect showed a certain concentration dependence.
  • Gene mining, characterization of enzymatic properties and transformation of daidzin of thermophilic β-glucosidase
    QU Ying, LI Qingqing, TANG Manwen, LIU Wang, YANG Chunlin, YANG Haiying
    China Brewing. 2026, 45(2): 89-97. https://doi.org/10.11882/j.issn.0254-5071.2026.02.013
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    To explore the β-glucosidase gene with high efficiency in converting daidzin to daidzein, using the metagenome DNA of microorganisms from 94 ℃ hot spring in Yuanjiang, Yunnan Province predicted and synthesized the β-glucosidase genes. These genes was transformed into Escherichia coli BL21 (DE3) for heterologous expression, its enzymatic properties of the recombinant enzyme were investigated, and its application in the conversion of daidzin to daidzein was explored. The results showed that a thermophilic β-glucosidase gene BglYJ446 from the GH1 family was mined from the metagenome of microorganisms in 94 ℃ hot spring. The recombinant enzyme encoded by the gene was named BglYJ446. The optimal reaction temperature and pH was 85 ℃ and 7.5, respectively. After incubation at 80 ℃ for 8 h, the relative enzyme activity reached 57.77%. The enzyme exhibited good thermal stability within the pH range of 7.5 to 9.0 (relative enzyme activity>70%). The K+ and Na+ had little effect on BglYJ446 activity, while high concentrations (10 mmol/L) Ni+ and Cu2+ and other metal ions, 10% urea, Tween 20, and β-mercaptoethanol inhibited its enzymatic activity. Under the conditions of methanol and ethanol at a volume fraction of 20%, and 2 000 mmol/L glucose, the relative enzymatic activities of BglYJ446 were 168.21%, 93.07%, and 36.83%, respectively. When using β-D-glucopyranoside (p-NPGlu) as the substrate, the Michaelis constant (Km value) of BglYJ446 was 1.72 mmol/L, and the maximum reaction rate (Vmax) was 1 164.56 μmol/(ml·min). At 80 ℃, 98.87% of daidzin could be converted using BglYJ446 (0.15 U) in 60 min.
  • Analysis of flavor characteristic differences among three types of Huangjiu based on GC-Orbitrap-MS
    DONG Feng, OUYANG Nan, DU Xinyi, GE Miaohua, ZHU Guoying, WU Xiaoqiong
    China Brewing. 2026, 45(2): 98-104. https://doi.org/10.11882/j.issn.0254-5071.2026.02.014
    Abstract ( ) Download PDF ( ) HTML ( )   Knowledge map   Save
    The volatile flavor compounds in dry, semi-dry and semi-sweet types of Huangjiu were detected by high-resolution gas chromatography-Orbitrap-mass spectrometry (GC-Orbitrap-MS) technology. Principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) were conducted based on the detection results. The significant differential compounds were screened combined with the variable importance in projection (VIP) values. The results revealed that a total of 98 volatile flavor compounds, including 12 esters, 16 alcohols, 8 aldehydes, 12 ketones, 23 furans, 7 acids, 5 nitrogen-containing heterocyclics, and 15 others. PCA and OPLS-DA results indicated that the three types of Huangjiu had significant differences in the composition of volatile flavor compounds, which could be effectively distinguished by PCA and OPLS-DA. A total of 36 significantly differential compounds (VIP>1 and P<0.05) were identified in three types of Huangjiu, including 5-hydroxymethylfurfural, monoethyl succinate, 2-methoxy-4-vinylphenol, 2-methylpyrazine, and 3-acetylpyrrole. Cluster analysis of significantly differential compounds peak areas of three types of Huangjiu shown that the semi-sweet Huangjiu was enriched with esters and sugar degradation products, presenting sweet, floral, and fruity aromas, and the semi-dry Huangjiu was enriched with roasted and heterocyclic compounds, presenting nutty and toasty aroma, while the dry Huangjiu was primarily characterized by lactic acid esters and short-chain alcohols, presenting a simple, clean, and refreshing flavor. This study provided theoretical support for the scientific classification and quality control of Huangjiu flavor.
  • Flavor characteristics of volatile components in Wenwanggong Baijiu during long-term fermentation based on GC×GC-TOF-MS
    CHENG Wei, ZHU Qingyun, JIANG Chao, LI Xingjiang, CHANG Qiang, CUI Zhanyou, WU Zaijie
    China Brewing. 2026, 45(2): 105-113. https://doi.org/10.11882/j.issn.0254-5071.2026.02.015
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    To analyze the characteristics and aroma features of volatile components in Wenwanggong Baijiu during the long-term fermentation, the volatile components in 5 different quality grades of Wenwanggong Baijiu during the long-term fermentation were analyzed by headspace solid-phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOF-MS). The results showed that a total of 1 214 volatile components were detected in 5 different quality grades of Wenwanggong Baijiu during the long-term fermentation, including 276 esters, 153 alcohols, 79 carboxylic acids, 95 ketones, 81 ethers, 160 hydrocarbons, 40 sulfur-containing compounds, 96 furans, 36 pyazines, and 198 others. A total of 627, 699, 817, 965 and 722 volatile components were identified in TW, JT, TJ, YJ and YOJ samples, and the proportions of esters and alcohols were both high. Among them, sulfurs, furans and pyrazines might make a positive contribution to the aroma characteristics of Wenwanggong Baijiu. There were significant differences in quantity and contents of volatile components in different quality grades of Wenwanggong Baijiu during the long-term fermentation, and the characteristic aroma components could be served as an important basis for quality grade evaluation.
  • Differences analysis in physicochemical properties and microbial community structure of pit mud from different distilleries in Luzhou area
    SHI Meilin, ZHAO Jinsong, YUAN Siqi, LIU Jun, FAN Mei, LIU Mingming, WANG Mingchang
    China Brewing. 2026, 45(2): 114-120. https://doi.org/10.11882/j.issn.0254-5071.2026.02.016
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    Taking the pit mud of J_L (single-grain) and J_LD (multi-grain) from two different distilleries in Luzhou, Sichuan Province as the research object, the differences in the physicochemical properties and microbial community structure of the pit mud samples from the two distilleries were explored using conventional detection methods and high-throughput sequencing technology combined with linear discriminant analysis effect size (LEfSe). The results showed that there were certain differences in the physiochemical indexes of pit mud samples from different distilleries. The moisture content of pit mud samples from J_LD distillery fluctuated greatly, and the pH value, ammonium nitrogen content, available phosphorus content and humus content were relatively high. The richness and diversity of bacterial communities and the richness of fungal communities in pit mud samples from J_LD distillery were significantly higher than those from J_L distillery, while the diversity of fungal communities was the opposite. A total of 254 bacterial genera and 80 fungal genera were annotated in the pit mud samples from the two distilleries, among which the pit mud from J_L distillery had 17 dominant bacterial genera (average relative abundance≥1%) and 16 dominant fungal genera, and the pit mud from J_LD distillery had 17 dominant bacterial genera and 5 dominant fungal genera. There were differences in the microbial community structure in pit mud samples from different distilleries. A total of 15 differential bacterial and 17 differential fungal communities were screened from the pit mud samples from the two distilleries. The differential microbial genera in pit mud samples from J_L distillery were Ammoniphilus, Saccharomyces, etc., and the differential microbial genera in pit mud samples from J_LD distillery were Planifilum, Thermomyces, etc.
  • Construction of grading discrimination model for base liquor of Jiannanchun Baijiu based on gas chromatography and neural network
    HUANG Xiukai, TANG Meng, ZHAO Xingxiu, LI Bingchuan
    China Brewing. 2026, 45(2): 121-127. https://doi.org/10.11882/j.issn.0254-5071.2026.02.017
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    To assist sensory evaluation and enable more objective and efficient classification of strong-flavor (Nongxiangxing) Baijiu base liquor, a grading discrimination model based on gas chromatography (GC) detection and machine learning was established. Using 100 samples covering 5 grades (numbered as A, B, C, D, E) supplied by Jiannanchun distillery as research objects, the volatile flavor compounds in Baijiu samples were analyzed by GC, and 29 key volatile flavor compounds were screened based on odor activity value (OAV)>1. A total of 15 key differential flavor components were screened by orthogonal partial least squares-discriminant analysis (OPLS-DA) coupled with variable importance in the projection (VIP) value>1, including methanol, furfural, ethyl hexanoate and ethyl lactate, etc. On this basis, a neural-network grading model was constructed. Firstly, the data set was randomly split into 70% training set, 15% validation set and 15% test set. Then, a hierarchical identification model that met the requirements was build by adjusting the parameters. Finally, 50 blind samples (10 samples per grade) that had not been used for modelling were randomly selected for model validation. The results showed that the model exhibited excellent performance, the accuracy rates for training, validation and test sets all exceeded 90%, and confusion-matrix results indicated that only a few misclassifications occurred between grades B and C. Area-under-curve (AUC) of receiver operating characteristic (ROC) approached 1, and the lowest AUC for validation set was above 0.9. The validation cross-entropy reached its minimum (0.029 8) at the 25th training epoch. The proposed method enabled intelligent grading of base liquor and provided a reliable auxiliary tool for sensory evaluation.
  • Isolation, screening and identification of superior yeasts from grape and orchard soil in Inner Mongolia
    NIE Hongfan, HU Haixia, NAN Ji, MIAO Fuqing, CAO Shijing
    China Brewing. 2026, 45(2): 128-134. https://doi.org/10.11882/j.issn.0254-5071.2026.02.018
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    In this study, using different varieties of grapes and orchard soils collected from different regions of Inner Mongolia as samples, the yeasts in the samples were isolated and purified by traditional culture separation method, the primary screening was carried out by WL nutrient agar medium combined with morphological observation, the superior yeasts were screened by tolerance analysis and alcohol production ability determination, and their growth ability was analyzed. The superior yeasts were identified by physiological and biochemical tests and molecular biology techniques. The results showed that a total of 104 suspected yeast strains were isolated and purified, 42 yeast strains were preliminarily screened by WL medium, and 16 superior yeast strains with strong tolerance and high alcohol production capacity were obtained by re-screening, numbered as TJN1-TJN3, WHYN1, WHYN3, BHN5, EMN2, WLT1, XHN2, DB1-DB3, DR3, DJN3, XH3, DYT2, respectively. The 16 superior yeast strains could tolerate an environment with alcohol content 13%vol, pH 2.5, and glucose content 40%, and had a strong ability to produce alcohol. The 16 superior yeast strains were identified as Saccharomyces cerevisiae. This experiments laid a foundation for the screening of strains for local wine brewing in Inner Mongolia.
  • The biological properties and aroma production characteristics of 9 strains from fermented meat
    LI Meng, LI Qin, LI Jianlong, HU Kaidi, LIU Junling, LIU Li, LI Xing, LIU Shuliang
    China Brewing. 2026, 45(2): 135-144. https://doi.org/10.11882/j.issn.0254-5071.2026.02.019
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    To develop excellent strains suitable for the fermentation of meat products, using 9 strains (3 strains each of yeast, lactic acid bacteria, and Staphylococcus) isolated and identified from cured meat and sausages as research objects, the biological properties and aroma production characteristics of 9 strains were compared and analyzed using simulated meat broth medium. The results indicated that Debaryomyces hansenii LY090, Lactiplantibacillus plantarum L19, and Staphylococcus xylosus M1 had outstanding biological properties among the selected strains of yeast, lactic acid bacteria, and Staphylococcus, respectively. None of the 3 strains produced gas, viscosity and bioamines. 3 strains were non-hemolytic, had good temperature adaptability, and had the strongest tolerance in environments with high salt (8%), high nitrite (250 mg/kg), and low acidity (pH 3.0). In addition, the strain LY090 had the strongest protease and lipase production capabilities, while the strain L19 had the optimal acid production ability. In terms of aroma production, the strain LY090 had a high ability to produce 3-methylbutanol (612.91 μg/L) and showed the most significant effect in increasing the levels of ketones (3-hydroxy-2-butanone, hydroxyacetone, and 2-heptanone, etc). The strain L19 had a high phenylethanol production ability (229.50 μg/L) and could significantly increase the content of 2,3-butanedione, 3-hydroxy-2-butanone, 2-heptanone, and 2-nonanone. The strain M1 had the strongest aroma production ability, mainly reflected in alcohols (1-pentanol, isopentanol, and 2,3-butanediol) and ketones (2,3-butanedione, 3-hydroxy-2-butanone, and 2-heptanone).
  • Construction of cellular autophagy flux probe model and effects of trace components in Baijiu on cellular autophagy
    HUANG Yeyu, LUO Ruiqi, ZHONG Heng, WANG Deliang, HUANG Dan
    China Brewing. 2026, 45(2): 145-151. https://doi.org/10.11882/j.issn.0254-5071.2026.02.020
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    To establish an efficient method for evaluating the autophagic regulatory activity of trace components in Baijiu, using normal human liver cell LO2 as carrier, a cell line with stable and highly efficient expression of the autophagic flux probe GFP-LC3-RFP-LC3ΔG was constructed and screened by lentiviral transduction combined with flow cytometry sorting. Effects of 2 trace components (auric acid and 4-methylguaiacol) in Baijiu on cellular autophagy were systematically assessed by measuring the ratio of green fluorescent protein (GFP)/red fluorescent protein (RFP) fluorescence intensity with flow cytometry, combined with LC3 and P62 protein expression levels analyzed by Western blotting (WB). The results showed that the cell line LO2-GFP-RFP with stable and highly efficient expression of the autophagic flux probe GFP-LC3-RFP-LC3ΔG was constructed successfully and screened, which could sensitively respond to the regulation of cell autophagy, the GFP/RFP value could be reduced from 85.05% to 80.61% by starvation treatment. However, the GFP/RFP value could be restored to 83.22% by starvation treatment and adding autophagy inhibitor bafilomycin A1 (BafA1). The regulatory effects of lauric acid and 4-methylguaiacol within a specific concentration range on cellular autophagy were confirmed by autophagic flux probe with flow cytometry and Western blotting. This study had confirmed that the combination of autophagy flux probes with flow cytometry detection technology and Western blotting was suitable for the rapid screening of autophagy activity of trace components in Baijiu, providing an effective method platform for analyzing the health effect of Baijiu.
  • Research on the screening and aroma-producing characteristics of non-Saccharomyces yeasts from native jujube wine in Xinjiang
    HOU Anqi, WANG Wenhua, MA Yuqi, SHI Jinqin, LI Huafu, ZHU Lixia, HU Yinghui
    China Brewing. 2026, 45(2): 152-159. https://doi.org/10.11882/j.issn.0254-5071.2026.02.021
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    In this study, aroma-producing yeast strains were isolated and screened from the soil of the jujube orchard by traditional culture and isolation method combined with olfaction method. Clear jujube juice was fermented by screened aroma-producing yeasts, the superior aroma-producing yeast strains were screened by detecting the volatile flavor substances in the fermentation liquid with HS-SPME-GC-MS, identified by morphological observation and molecular biology techniques, and their gas-producing ability and tolerance were analyzed. The results showed that a total of 43 strains of yeasts were isolated and purified, among which 4 strains produced aroma, and strain F4 was an excellent aroma-producing yeast. A total of 39 volatile flavor substances were detected in the jujube fermentation liquid by strain F4. Among them, 21 were unique components different from those in the jujube fermentation liquid by wine-specific yeast SY, and 26 were new components not detected in the clear jujube juice, which significantly enhanced the floral and fruity flavors of the jujube fermentation liquid. After identification, the strain F4 was Pichia kudriavzevii, which had good gas production ability and tolerance. The gas production could fill the entire Durham's tube within 48 h, and it could tolerate ethanol volume fraction 20%, citric acid mass concentration 27 g/L, and glucose mass concentration 400 g/L.
  • Analysis of bacterial community structure in fermented grains by 3 types of low-temperature Daqu
    RAO Dexing, HOU Qiangchuang, LIU Zhongjun, ZHONG Jian, GUO Zhuang
    China Brewing. 2026, 45(2): 160-166. https://doi.org/10.11882/j.issn.0254-5071.2026.02.022
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    Dacha fermented grains of light-flavor (Qingxiangxing) Baijiu were prepared by 3 types of low-temperature Daqu (Houhuo-Qu, Qingcha-Qu, and Hongxin-Qu), and the bacterial community of the fermented grains was analyzed by MiSeq high-throughput sequencing technology to explore the effect of different types of low-temperature Daqu on the bacterial community of the fermented grains. Sequencing results showed that there was no significant difference in the Chao1 index and Shannon index of the bacterial community among the 3 groups of fermented grains (P>0.05). Species annotation results indicated that the relative abundance of Weissella and Leuconostoc in the fermented grains of Houhuo-Qu group, Streptococcus in the fermented grains of Qingcha-Qu group, and Bacillus in the fermented grains of Hongxin-Qu group was significantly higher (P<0.05). The common bacterial species among the 3 groups of fermented grains were mainly Lactobacillus, Bacillus, and Weissella, with average relative abundance of 33.43%, 17.96%, and 11.75%, respectively. Principal coordinate analysis results revealed that there were significant differences in the bacterial community structure among the 3 groups of fermented grains, and linear discriminant analysis effect size (LEfSe) analysis showed that only the fermented grains of Houhuo-Qu group had biomarkers (LDA>2). Gene functional annotation indicated that there were significant differences in the functional expression of nucleoside transport, metabolism, translation, and ribosome biogenesis between the Houhuo-Qu and Hongxin-Qu groups (P<0.05). Correlation analysis showed that the co-occurrence network analysis of bacterial communities of the fermented grains of Houhuo-Qu, Qingcha-Qu, and Hongxin- Qucontained 29, 368, and 507 pairs of strong correlations (|r|>0.7, P<0.05), respectively. In conclusion, the lactic acid bacteria content was higher in the Houhuo-Qu group, Bacillus content was higher in the fermented grains of Hongxin-Qu group, and the microbial community in the fermented grains of Qingcha-Qu and Hongxin-QU interacted more strongly with each other.
  • Analysis of volatile flavor compounds in the fermented grains from 'steaming four times' of barley Baijiu
    WANG Jian, JIA Fuchen, YIN Xiaoqing, JIN Yulong, ZHONG Zhengchang, ZHANG Yuhong
    China Brewing. 2026, 45(2): 167-173. https://doi.org/10.11882/j.issn.0254-5071.2026.02.023
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    To improve the brewing process of barley Baijiu and enhance the quality of the liquor, barley Baijiu was prepared by 'steaming four times'. The volatile flavor substances in the Dacha, Ercha, Sancha, Sicha fermented grains were analyzed by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) technology. The results showed that a total of 122 volatile flavor substances were detected in the Dacha, Ercha, Sancha, Sicha fermented grains, including 26 alcohols, 27 aldehydes and ketones, 52 esters, and 12 others. A total of 33, 62, 83 and 109 volatile flavor substances were detected in the Dacha, Ercha, Sancha, Sicha fermented grains, respectively, common volatile flavor substances 33, the contents of phenylethanol, furfural, 2-octanone, ethyl acetate, ethyl palmitate and 2,4-dibutylphenol, etc were higher. The contents of alcohols, esters and other substances were overall higher in the Dacha fermented grains, while the contents of aldehydes and ketones were overall higher in the Ercha fermented grains. The ethyl acetate, a characteristic flavor substance of barley Baijiu, had the highest content in the Dacha fermented grains.
  • Screening and characterization of enzyme-producing yeast in traditional fermented dairy product
    CAO Zhijun, DOU Zhaoting, GUO Jingxian, LIU Min
    China Brewing. 2026, 45(2): 174-179. https://doi.org/10.11882/j.issn.0254-5071.2026.02.024
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    To obtain yeast strains with excellent fermentation performance, using traditional fermented dairy products (such as yogurt, mare's milk wine, cheese, etc.) as raw materials, protease- and lipase-producing yeast strains were preliminarily screened transparent ring method, re-screened combined with tolerance tests and fermentation performance tests. The screened strains were identified through morphological observation and molecular biology techniques, and its growth curve and the optimal enzyme production conditions were analyzed. The results showed that a total of 82 yeast strains were isolated from traditional fermented dairy products. After primary screening and re-screening, 2 strains with strong enzyme production ability (numberd as M19 and M26) were obtained. These 2 strains had good tolerance, which could tolerate ethanol volume fraction 13%, pH 2.5, and glucose content 50%, and had a relatively obvious mellow aroma and ester aroma, without any unpleasant odor. Strains M19 and M26 were identified as Kluyveromyces marxianus and Pichia fermentans, respectively. The growth curve of 2 strains of enzyme-producing yeast M19 and M26 was determined, and the optimal culture time was 24 h. The protease and lipase activities of yeast M19 and M26 were the optimal when the fermentation temperature was 40 ℃, the pH value was 5.0, and the inoculum was 4%. Under these optimized conditions, the protease activities and lipase activities of strain M-19 (54 U/ml, 48 U/ml) were slightly higher than those of strain M-26 (49 U/ml, 47 U/ml).
  • Analysis of microbial community structure composition in Prunus mira fruits from different production areas in Nyingchi, Xizang
    MAIDINA Paerhati, SUN Hui, YIN Xiu, ZHANG Erhao, LAN Xiaozhong, LU Yazhou
    China Brewing. 2026, 45(2): 180-186. https://doi.org/10.11882/j.issn.0254-5071.2026.02.025
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    Diversity and composition of microbial communities were detected in the Prunus mira fruits from different production areas (NY, NH, ZB, BM, ML) in Nyingchi, Xizang based on high-throughput sequencing technology. The differences in community structure were analyzed using multivariate statistical methods, and the functions of the bacterial and fungal communities were predicted using the PICRUSt2 and FUNGuild software, respectively. The results showed that there were certain differences in the diversity and structure of microbial communities in the P. mira fruits from different production areas. The ML sample had the highest diversity of bacterial and fungal communities, the NY sample had the highest richness of bacterial communities, and the ZB sample had the highest richness of fungal communities. A total of 18 dominant bacterial genera (relative abundance>1%) and 22 dominant fungal genera (relative abundance>1%) were annotated in the P. mira fruits from different production areas. The dominant bacterial genera mainly included Acinetobacter and Sphingomonas, etc. The dominant fungal genera mainly consisted of Cladosporium, Genolevuria and Filobasidium, etc. A total of 2 major differential bacterial genera and 16 major differential fungal genera were screened based on the linear discriminant analysis effect size (LEfSe). The main functions of bacterial communities were mainly metabolism and genetic information processing, and the functional types of fungal communities were mainly fungal parasites-undefined saprophytes and undefined fungi. The research results laid a certain theoretical foundation for the conservation and utilization of wild resources related to the fruits of P. mira in Nyingchi, Xizang.
  • Analysis of the differences in microbial community structure and physicochemical indexes of saccharification materials produced by different methods for Fuyu-flavor Baijiu
    LI Yaping, ZHANG Zhen, XIANG Zongfu, PENG Tiancheng, LI Yong, CAO Mantang, FANG Zhengguo, JIN Xiqing
    China Brewing. 2026, 45(2): 187-193. https://doi.org/10.11882/j.issn.0254-5071.2026.02.026
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    Using Fuyu-flavor Baijiu saccharification materials produced by traditional manual open (Y) and mechanized centralized (S) methods as research objects, their sensory characteristics and basic physicochemical indexes were compared by conventional detection methods. Meanwhile, the differences in microbial abundance and community structure between them were explored based on traditional microbial culture techniques, high- throughput sequencing technology combined with linear discriminant analysis effect size (LEfSe), and the relationships between different microbial genus and physicochemical indexes were analyzed by Spearman correlation analysis. The results indicated that there was no significant difference in the moisture, acidity, reducing sugar and crude starch content between the two groups of saccharification materials (P>0.05). However, the fermentation end-point temperature of saccharification materials in the group S was extremely significantly higher than the group Y (P<0.01), accompanied by the characteristics of overheated fermentation with slightly less sweet taste, stronger fermented glutinous rice flavor and obvious off-flavors. Bacillus counts were higher in saccharification materials of the group Y, whereas mold counts were higher in saccharification materials of the group S. Although no significant difference was observed in the Alpha diversity of microbial communities between the two groups of saccharification materials (P>0.05), their community structures differed notably. A total of 8 differential bacterial genus and 2 differential fungal genus were screened based on linear discriminant analysis (LDA) value >3 and P<0.05. The effect of moisture and temperature on Lactobacillus, Issatchenkia and Rahnella were significant or extremely significant (P<0.05 or P<0.01). These findings provided a reference for further research and process optimization of mechanized centralized saccharification for Fuyu-flavor Baijiu.
  • Optimization of fermentation conditions for phosphorus-solubilizin Acinetobacter S1 using steamer bottom Huangshui from Baijiu brewing as the substrate
    WANG Fengqing, OU Mingzhu, ZHANG Suyi, LI Shuang, YANG Jiaping, AO Zonghua, SONG Chuan, LI Li
    China Brewing. 2026, 45(2): 194-201. https://doi.org/10.11882/j.issn.0254-5071.2026.02.027
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    In this study, steamer bottom Huangshui was fermented by a high-efficiency phosphate-solubilizing bacterium Acinetobacter S1. Using the effective phosphorus content as response value, the fermentation conditions were optimized by single factor tests, Plackett-Burman tests, the steepest ascent tests and response surface tests. The results showed that when 30.25 g/L molasses, 1.0 g/L ammonium sulfate, 5.0 g/L calcium phosphate and 0.1 g/L potassium chloride were supplemented in the steamer bottom Huangshui, and 6% (V/V) Acinetobacter S1 was inoculated and fermented at 33 ℃ for 36 h, the effective phosphorus content in the fermentation broth was the highest (115.55 mg/L), which was 36.23% higher than that before optimization. This study provided a reference for the research and development of related phosphate-solubilizing bacterial products, and provided a new idea for the resource utilization of distilled wastewater from solid-state fermentation of Baijiu.
  • Effects of shading treatment on anthocyanins in Marselan grapes with different harvest periods and wines
    ZHANG Lili, WU Yun, LI Haiyan, YANG Huafeng, BAI Xiaoxue, YOU Hongrui, SHI Lianlian, HUANG Wenshu
    China Brewing. 2026, 45(2): 202-209. https://doi.org/10.11882/j.issn.0254-5071.2026.02.028
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    In order to investigate the effects of different shading treatments on anthocyanins in grapes and wines, using Marselan grapes as the test material, the upper end of the tree was shaded with 20% and 50% shading nets (numbered as Q1 and Q2) at 5% veraison-complete maturity, and using the normal growth grape fruit without shading treatment as the control (CK). The contents of anthocyanins in grapes and wines at different harvest periods were detected by ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Combined with orthogonal partial least squares-discriminant analysis (OPLS-DA), the differences in anthocyanin accumulation and composition of grape and wine under different shading treatments were analyzed. The results showed that shading treatment could effectively reduce the soluble solids and reducing sugar content of Marselan grapes, increase the total acid content, and had no significant effect on 100-grain weight and pH value. The quality of wine treated with Q1 was optimal, and the contents of total phenols, total tannins and total anthocyanins were the highest, which were 4 156.00 mg/L, 3 929.80 mg/L and 3 156.00 mg/L, respectively. The content of methylated anthocyanins in wine with Q1 treatment (201.212 mg/L) was significantly higher than that of Q2 treatment (139.988 mg/L) and CK group (137.144 mg/L) (P<0.05). The content of unacylated and acetylated anthocyanins in Q1 treated wine was 216.482 mg/L and 29.219 mg/L, respectively, which were significantly higher than Q2 treatment and CK group (P<0.05), and also increased the main anthocyanin contents in grape peel and wine. Grapes and wines from CK, and Q1, Q2 treatments could be effectively distinguished by orthogonal partial least squares-discriminant analysis (OPLS-DA).
  • Application of secondary atmospheric distillation technology in reducing the content of higher alcohols in original liquor of strong-flavor Baijiu
    GUO Taohong, DONG Yun, ZHANG Juan, JIA Xiaolong, ZHANG Zhiliang
    China Brewing. 2026, 45(2): 210-215. https://doi.org/10.11882/j.issn.0254-5071.2026.02.029
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    In order to reduce the higher alcohols content in original liquor of strong-flavor (Nongxiangxing) Baijiu, secondary atmospheric distillation of original liquor of strong-flavor Baijiu was carried out by tower distillation equipment, the effects of different tower layers (15, 20, 25, and 30) on the higher alcohols content and other volatile flavor compounds content in original liquor of strong-flavor Baijiu were analyzed, and the optimal tower layers for reducing higher alcohols content were determined. The results showed that secondary atmospheric distillation could reduce higher alcohols content in original liquor of strong-flavor Baijiu. When the distillation tower layers were 30, the higher alcohols content was the lowest (38.33 mg/100 ml), and the reduction rate of higher alcohols was the highest (87.97%). The contents of volatile flavor substances such as ethyl acetate, acetaldehyde, and acetal were reduced to 61.03 mg/100 ml, 3.10 mg/100 ml, and 1.29 mg/100 ml, respectively. Furthermore, after conducting a second atmospheric distillation on the original liquor, the sensory scores of the 30 layers distillate (from 2nd to 19th sections) were the highest (89 points), with prominent ester aroma and pure wine body. Therefore, the optimal distillation tower layers were 30.
  • Quality analysis of soybean protein vegetarian sausages of fermented by different Saccharomyces cerevisiae
    WANG Jiayi, WANG Zhengrong, PAN Xiaoqian, ZHAO Changwen, LIN Dongmei
    China Brewing. 2026, 45(2): 216-223. https://doi.org/10.11882/j.issn.0254-5071.2026.02.030
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    To improve the quality and flavor of vegetarian sausages, using soy protein as the base material, fermented soy protein vegetarian sausage was prepared by inoculating commercial Saccharomyces cerevisiae 32717 and S. cerevisiae 13-1, respectively, and using unfermented soy protein vegetarian sausages as the control. The volatile flavor compounds, odor, taste, color parameters, and sensory scores were analyzed by gas chromatography-mass spectrometry (GC-MS), electronic nose, electronic tongue, colorimeter, and sensory evaluation. The results showed that a total of 24, 26 and 21 volatile flavor compounds were detected in the fermented soy protein vegetarian sausages inoculated with strains 13-1 and 32717 and in the control group, respectively. The contents of alcohols, pyrazines, aldehydes and furans in the soy protein vegetarian sausages fermented by strain 13-1 and 32717 were 164.38 μg/kg, 220.91 μg/kg, 30.81 μg/kg and 54.93 μg/kg; 536.34 μg/kg, 657.89 μg/kg, 35.99 μg/kg and 53.76 μg/kg. Compared with the control group, the contents of alcohols and pyrazines in the fermented soy-protein vegetarian sausage groups were significantly increased (P<0.05), and the contents of aldehydes and furans were significantly decreased (P<0.05). The electronic nose and electronic tongue analysis indicated that strain 13-1 fermented soy protein vegetarian sausage had richer odors of alcohols, aldehydes, ketones, aromatic components, sulfides, etc., better taste layers, umami intensity and color, the lowest loss rate and squeezed juice yield, which were 5.46% and 0.62%, respectively, and the highest sensory score (88 points).
  • Effect of different cultivation treatments on the growth and quality characteristics of Marselan grape
    BAI Xiaoxue, JIAO Zhiqian, WU Yun, ZHANG Zhenzhen, ZHANG Lili, YOU Hongrui, LI Haiyan, TANG Jiangbei, HUANG Wenshu
    China Brewing. 2026, 45(2): 224-229. https://doi.org/10.11882/j.issn.0254-5071.2026.02.031
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    To evaluate the effects of different cultivation treatments on the quality of wine grapes in the Yanqi region of Xinjiang, using Marselan grapes as the test material, with the non-thinned panicles treatment as the control (CK>30 bunches per plant), new shoot density (10 shoots per meter trellis, 15 shoots per meter trellis) and crop loads (1 cluster per shoot, 2 clusters per shoot) were set, the growth indexes, physicochemical indexes, and color parameters of the grapes at maturity were measured, the principal component analysis (PCA) based on the results, and the comprehensive evaluation of grape fruit quality were carried out. The results indicated that the T2 (10 shoots per meter trellis, 2 clusters per shoot) treatment with cluster mass (235.62 g), cluster width (119.01 cm), hundred-grain mass (113.99 g), soluble solids content (26.90%), reducing sugar content (281.60 g/L), a* value (0.30), b* value (2.17), L* value (18.10), ΔE value (2.64), C value (2.19), and anthocyanin content (126.38 mg/100 g) were significantly higher than those of other treatments, while total acid content was lower (5.24 g/L). Principal component comprehensive evaluation revealed that the T2 treatment had the highest comprehensive score (0.786). In conclusion, the cultivation measures of 10 shoots per meter trellis and 2 clusters per shoot significantly improved grape quality.
  • Effect of fermentation treatment on the structure and physicochemical property of wheat starch
    BI Taotao, XU Ningcong, WU Guanghui
    China Brewing. 2026, 45(2): 230-235. https://doi.org/10.11882/j.issn.0254-5071.2026.02.032
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    The wheat was fermented by sauce-flavor (Jiangxiangxing) Daqu, and the effects of fermentation treatment on the structure and physicochemical properties of wheat starch were investigated by scanning electron microscopy (SEM), X-ray diffraction (XRD), attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR), nuclear magnetic resonance hydrogen spectroscopy (1H NMR), differential scanning calorimetry (DSC), and rapid viscosity analysis (RVA) technologies. The results showed that as fermentation time increased from 0 to 20 d, the surface of starch granules changed from smooth and intact to rough and porous. Crystallinity initially increased and then decreased, reaching peak on the 12th day of fermentation (23.54%). ATR-FTIR and 1H NMR analysis results indicated that no new functional groups were produced during the fermentation, and the crystal structure of wheat starch was not changed. The short-range order degree of molecule chains first decreased and then increased significantly, with the R1 047/1 022 ratio reaching a maximum of 0.69 on the 20th day of fermentation. The branching degree dropped to the lowest on the 16th day of fermentation (10.92%). The solubility and swelling degree significantly increased (P<0.05), reaching their peak on the 20th day of fermentation, which were 13.24% and 6.89%, respectively. The thermal stability significantly enhanced. The results of determination of gelatinization characteristics parameters indicated that the fermentation treatment reduced the viscosity of wheat starch and enhanced its aging and recovery. This study could provide theoretical basis for the changes in the multiscale structure and physicochemical properties of wheat starch during the fermentation process of the sauce-flavor Daqu.
  • Optimization of liquid fermentation process of compound pollen by Pleurotus eryngii and analysis of monosaccharide composition of polysaccharide and phenolic acid components
    HE Weiheng, ZHANG Limei, WANG Sifan, HONG Jiarui, XING Yan, WANG Yue, TANG Ning, CHENG Yongqiang
    China Brewing. 2026, 45(2): 236-242. https://doi.org/10.11882/j.issn.0254-5071.2026.02.033
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    Compound pollen (25% pine pollen, 25% sunflower pollen, 15% wolfberry powder, 15% rose petal powder, 15% Danfeng peony petal powder, and 5% Kansan cherry blossom petal powder) was fermented in liquid-state by Pleurotus eryngii with honey-based medium. The fermentation process was optimized by single factor and orthogonal experiments, and the monosaccharide composition of polysaccharide and phenolic acid components in the fermentation liquid were analyzed using high-performance liquid chromatography (HPLC) and ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The results showed that the optimal fermentation process was compound pollen addition 4%, initial pH 7, and fermentation time 4 d. Under the optimal conditions, the total polysaccharide and total flavonoid contents in the fermentation liquid reached (792.39±96.54) mg/100 ml and (46.85±1.79) mg/100 ml, respectively, and Ferric ion reducing antioxidant power (FRAP) was (3.884±0.313) μmol/ml. HPLC analysis revealed that the polysaccharides in the fermentation liquid were composed of 10 monosaccharides: mannose, ribose, rhamnose, glucuronic acid, galacturonic acid, glucose, galactose, xylose, arabinose, and fucose. Among them, glucose accounted for the highest proportion (85.99%). 7 phenolic acid compounds, including hydroxybenzoic acid, rutin, salicylic acid, quercetin, luteolin, kaempferolic acid, and apigenin were detected by UPLC- MS/MS. Among them, the content of p-hydroxybenzoic acid was the highest [(2 803.74±343.56) μg/L]. In conclusion, the fermentation liquid of compound pollen by P. eryngii was rich in polysaccharides and flavonoids, exhibiting good antioxidant activity.
  • Quality analysis of 'Akizuki' pear (Pyrus pyrifolia) wine fermented by different commercial Saccharomyces cerevisiae
    BAI Xiaoxuan, YU Haiyan, JIA Yanli, LIU Zhenzhen, XIN Fengjiao, LI Binglin, LIU Shujun
    China Brewing. 2026, 45(2): 243-251. https://doi.org/10.11882/j.issn.0254-5071.2026.02.034
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    To screen the Saccharomyces cerevisiae suitable for brewing 'Akizuki' pear (Pyrus pyrifolia) wine, five commercial S. cerevisiae (SY, RW, RV100, VIC, Zymaflore X16) were screened for the fermentation of 'Akizuki' pear wine. The physiochemical indicators, contents of active ingredients, antioxidant capacity and volatile flavor substances of 'Akizuki' pear wine were determined by conventional detection methods combined with solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), respectively, sensory evaluation was conducted. The results indicated that the total acid (1.99 g/L, 1.84 g/L) and volatile acid (0.24 g/L, 0.30 g/L) contents of 'Akizuki' pear wine fermented by yeast VIC and X16 were relatively low, while the alcohol content (8.51%vol and 7.50%vol) and total phenol content (190.45 μg GAE/ml, 199.13 μg GAE/ml) were relatively high. The total antioxidant capacity (183.40 μmol/ml), 1,1-diphenyl-2-picrylhydrazyl (DPPH) (20.27%) and 2,2'-azino-bis-(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) free radical scavenging rate (90.77%) of 'Akizuki' pear wine fermented by yeast X16 were the highest. There were differences in volatile flavor substances in 'Akizuki' pear wine fermented by different yeasts. The content of esters (16 117.40 μg/L) and aldehydes and ketones (605.92 μg/L) in 'Akizuki' pear wine fermented by yeast VIC was the highest, while the content of terpenes (184.62 μg/L) in 'Akizuki' pear wine fermented by yeast X16 was the highest. Based on variable importance in the projection (VIP) value >1 and odor activity value (OAV) >1, 6 key differential volatile flavor substances were screened. The overall sensory scores of 'Akizuki' pear wine fermented by yeast VIC and X16 were relatively high, which were 61.00 and 57.43 points, respectively. In conclusion, the quality of 'Akizuki' pear wine fermented with yeast VIC and X16 was better.
  • Sensory evaluation and quality analysis of waxy highland barley Tianpei based on fuzzy mathematics
    XU Ye, TANG Huichu, ZHANG Xiangping, WANG Lei, WANG Fuxiang, SHITIKOVA Aleksandra, VERTIKOVA Elena
    China Brewing. 2026, 45(2): 252-256. https://doi.org/10.11882/j.issn.0254-5071.2026.02.035
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    To explore the fermentation characteristics of waxy highland barley, Tianpei (fermented sweet grains) was prepared with fermentation by waxy highland barley (Gankennuo 623), naked oats, wheat and common barley (Longke No.1). The physiochemical indicators and active components of Tianpei were determined by conventional detection methods. Sensory evaluation was conducted based on the fuzzy mathematics method, and correlation analysis was carried out on the physiochemical indicators, sensory quality and active components of Tianpei. The results showed that the sensory score of the waxy highland barley Tianpei was the highest (86.5 points), and the contents of total sugar, reducing sugar, soluble solids, total flavonoids, γ-aminobutyric acid (GABA) and total phenol were 0.145 g/ml, 0.124 g/ml, 14.1%, 69.79 mg/100 g, 97.72 mg/100 g and 225.11 mg/100 g, respectively, which were significantly higher than those of Tianpei (P<0.05), and total acid and pH were 2.20 g/L and 4.35, respectively. Correlation analysis showed that the contents of active components such as total flavonoids and GABA in Tianpei were significantly or extremely significantly positively correlated with the contents of total sugar, reducing sugar, soluble solids and tissue morphology (P<0.05, P<0.01), and extremely significantly negatively correlated with color (P<0.01). The content of total acid was extremely significantly positively correlated with the color and taste of Tianpei (P<0.01), and extremely significantly negatively correlated with tissue morphology (P<0.01). In conclusion, waxy highland barley Tianpei had significant advantages in terms of sensory and nutritional quality, and this study provided a theoretical basis for its industrial development.
  • Screening of mutagenic strains for high-yield pullulan and optimization of fermentation conditions
    LI Wenmin, SUN Yingying, ZHAO Xiaowen, LI Miaoxin, QIAO Changsheng, ZHAO Tingbin
    China Brewing. 2026, 45(2): 257-265. https://doi.org/10.11882/j.issn.0254-5071.2026.02.036
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    Taking Aureobasidium pullulans as a starting strain, high-yield pullulan strains were screened by ultraviolet mutagenesis technology. Further, the fermentation conditions of high-yield pullulan strains were optimized through orthogonal experiments coupled with artificial neural networks. The results showed that a high-yield pullulan strain was obtained through ultraviolet mutagenesis screening and named as UV013. The pullulan yield was (55.72±3.47) g/L, which was 39.3% higher than that of the starting strain. The optimal fermentation conditions were as follows: glucose 174.50 g/L, yeast extract 7.96 g/L, MgSO4·7H2O 1.64 g/L, K2HPO4 5.08 g/L, NaCl 6.39 g/L, monosodium glutamate 0.53 g/L, and initial pH 6.08. Under these optimized conditions, the pullulan yield was (87.50±2.40) g/L, which was 57.1% higher than that before the basic medium optimization. Its weight-average molecular mass reached 1.26×105 Da. The research results could provide reference for the industrial production of pullulan.
  • Optimization of processing technology and quality analysis of Centella asiatica yogurt
    HE Wen, LU Wenjie, YU Senyan, LU Zhenlan, WANG Zhicun
    China Brewing. 2026, 45(2): 266-271. https://doi.org/10.11882/j.issn.0254-5071.2026.02.037
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    In this study, the Centella asiatica yogurt was prepared using fresh milk and C. asiatica as raw materials, with Lactobacillus bulgaricus and Streptococcus thermophilus as fermentation starter. The processing technology was optimized through single-factor experiments and response surface methodology, and the quality was analyzed. The results showed that the optimal processing technology conditions of C. asiatica yogurt were as follows: C. asiatica juice addition 10%, sucrose addition 6%, inoculum 1%, fermentation time 7 h, temperature 42 ℃, and post-ripening time 16 h. Under the optimal condition, the sensory score of the yogurt was 89.97, with distinctive fresh aroma characteristic of C. asiatica, the water holding capacity was 79.5%, the titratable acidity was 87.1 °T, the soluble solids content was 14.1%, the pH was 4.24, the whey separation rate was 1.03%, the suspension stability was 1.31%, the fat content was 3.2 g/100 g, and the total lactic acid bacteria count was 3.3×107 CFU/g. All physicochemical parameters met the related national standards.
  • Correlation between taste characteristics and volatile flavor components of strong-flavor Baijiu base liquor
    LU Rui, WANG Ting, BAI Yu, LI Yongxia, HUAN Dan, GUO Taohong, TANG Yun, ZHAO Yaxiong
    China Brewing. 2026, 45(2): 272-279. https://doi.org/10.11882/j.issn.0254-5071.2026.02.038
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    In this study, using strong-flavor (Nongxiangxing) Baijiu base liquor samples with 68 different taste characteristics (balanced, bitter, slightly astringent, relatively astringent, astringent taste) as research objects, the composition characteristics of volatile flavor components in the samples and their correlations with taste characteristics were systematically analyzed by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) combined with multivariate statistical analysis methods. The results showed that a total of 330 volatile flavor compounds were identified, including 31 common components and 25 unique components, there were significant differences in the types and contents of volatile flavor substances of base liquor with different tastes. The base liquor with different taste characteristics could be distinguished by model constructed using orthogonal partial least squares-discriminant analysis (OPLS-DA), a total of 33 major differential volatile flavor compounds such as ethyl 9-hexadecanoate and ethyl decanoate were screened out based on variable importance in the projection (VIP) value≥1 and P<0.05, and its distribution pattern was highly consistent with the sensory evaluation results. Hierarchical cluster analysis further revealed that 12 compounds such as phenylacetaldehyde diethyl acetal and nonaldehyde diethyl acetal in the base liquor with bitter characteristics showed specific enrichment. Meanwhile, a total of 28 major astringency associated compounds were detected, and their types and enrichment degrees showed significant differences with the gradient change of astringency intensity.
  • Research on detection method of unsound brewing sorghum kernel based on deep learning
    WANG Lin, CHU Yihong, OU Jinhua, YIN Guanjun, JIANG Yuanhong, CHEN Bo, SHEN Chuan, LI Yongmeng
    China Brewing. 2026, 45(2): 280-285. https://doi.org/10.11882/j.issn.0254-5071.2026.02.039
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    In order to overcome the problems of low efficiency, low accuracy and poor repeatability existing in the quality detection of unsound sorghum kernel in the brewing industry, a novel method based on deep learning for unsound sorghum kernel determination was proposed. A self-constructed sorghum image dataset was established by collecting images using GK9800 grain unsound kernel analyzer. After optimizing the image using the data augmentation preprocessing technology, the model was improved by adding the Channel Attention Mechanism (CAM) and Spatial Attention Mechanism (SAM) modules using the ConvNeXt V2 as the basic model network architecture, and the detection effect of the improved model on unsound sorghum kernel was evaluated. The results showed that after adding both CAM and SAM simultaneously, the classification accuracy and F1 value were significantly improved, increasing by 5.5% and 4.88%, respectively. The accuracy rate of the improved model for identifying unsound sorghum kernel was 99.21%, which was significantly higher than that of other models. The visualization of the unsound kernel image feature revealed that the local unsound features could be identified by CAM and SAM. There was no significant difference in the results of detecting unsound sorghum kernel by manual methods and this model, and the error was relatively low (0.24%). This study provided an efficient and accurate detection method for sorghum quality in the brewing industry.
  • Simultaneous determination of 9 bioamines in various fermented alcoholic drinks based on solid phase extraction and pre-column derivatization combined with ultra-performance liquid chromatography
    GAO Yuan, YUAN Yuni, HE Tingting, GAO Hegang
    China Brewing. 2026, 45(2): 286-292. https://doi.org/10.11882/j.issn.0254-5071.2026.02.040
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    A method for the simultaneous determination of 9 bioamines in three types of fermented alcoholic drinks (beer, wine, and Huangjiu) by solid- phase extraction-pre-column derivatization-ultra-performance liquid chromatography was established by optimizing the pre-column derivatization conditions. The results showed that the optimal derivatization conditions were as follows: dansyl chloride as derivatization agent, mass concentration of derivatization agent 10 mg/ml, the pH of derivatization reaction solution 10.5, and derivatization was performed at 60 ℃ for 15 min. Under this detection condition, the linear relationship of the 9 bioamines was good within the mass concentration range of 1.0-100.0 mg/L, and the correlation coefficient R2 was all≥0.999 0. The detection limit of the method was 0.011-0.036 mg/L, the limit of quantification was 0.038-0.120 mg/L, the average recovery rate was 83.33%-118.44%, and the relative standard deviation (RSD) of precision test results was 0.48%-6.99%. It was indicated that this method was simple to operate, had a good derivatization effect and high accuracy, and was suitable for the rapid detection of 9 bioamines in different types of fermented alcoholic drinks. The contents of 9 bioamines in beer, wine and Huangjiu were detected by this method. The results showed that the total content of bioamines in Huangjiu was the highest, followed by wine, and the lowest in beer.
  • Simultaneous determination of 13 terpenes in sauce-flavor Baijiu based on SPE-GC-MS technology
    HUANG Jialing, ZHANG Jimin, YANG Jinchuan, ZHANG Qian, SUN Di, LI Chunyu, LIAO Yanyan, ZHOU Xin, RUAN Xiao
    China Brewing. 2026, 45(2): 293-300. https://doi.org/10.11882/j.issn.0254-5071.2026.02.041
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    A method for the simultaneous determination of the contents of 13 terpenes in sauce-flavor (Jiangxiangxing) Baijiu was established by solid- phase extraction (SPE) combined with gas chromatography-mass spectrometry (GC-MS). The samples were purified and concentrated by C18 and Florisil solid-phase extraction cartridges in tandem, separated by DB-5 capillary chromatography column (30 m×0.25 mm×0.25 μm), and quantified by selected ion monitoring (SIM) mode combined with the internal standard method. The results showed that all 13 terpenes exhibited a good linear relationship within their respective mass concentration ranges, with the correlation coefficient (R2)≥0.994. The limits of detection (LOD) were 0.05- 7.14 μg/L, and the limits of quantification (LOQ) were 0.16-23.81 μg/L, the average spiked recovery rates were 81.0%-104.8%, and the relative standard deviations (RSD) of the precision test results were 4.28%-9.26%. The total content of terpene compounds in Baijiu samples with different processes was different, but the contents of linalool and geraniol were relatively high, which were 1.52-3.10 mg/L and 0.71-3.50 mg/L, respectively. This method featured simple pretreatment operations, high sensitivity, good accuracy and precision, and could be used for the simultaneous determination of 13 terpenes in sauce- flavor Baijiu.
  • Research on the current situation of China's whisky based on big data integration analysis
    SU Chenxue, WANG Yue, MA Tingting, LI Junjun, FANG Yulin, LIU Wenzheng, SUN Xiangyu
    China Brewing. 2026, 45(2): 301-309. https://doi.org/10.11882/j.issn.0254-5071.2026.02.042
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    Based on an interdisciplinary perspective, 1 071 literature data, 732 patents, 7 standards, and the development status of 187 enterprises related to whisky recorded in major Chinese and international core databases from 1985 to 2024 were systematically analyzed by bibliometrics and patent analysis method. The findings indicated that global whisky research exhibited pronounced geographical clustering, with traditional producing regions such as Scotland and Japan maintaining leading positions in fundamental research. The China National Research Institute of Food and Fermentation Industries and Heriot-Watt University emerged as key academic hubs in Eastern and Western contexts, respectively. Fermentation kinetics and oak barrel ageing mechanisms constituted the current research focal points, with their technological evolution closely aligned with patent deployment patterns. The whisky standards system demonstrated clear multi-level and differentiated characteristics. By integrating commercial data from Tianyancha, the whisky-related enterprises were at a critical stage of industrial transformation and urgently required the establishment of innovation systems grounded in local raw material characteristics and consumer preferences. The technological development trajectories and market evolution of the whisky industry were elucidated through multidimensional data integration, providing theoretical support and practical guidance for the value chain upgrading of a distinctly Chinese whisky industry.
  • Poset decision analysis of Baijiu sales in hypermarket in off-peak and peak seasons from the perspective of supply chain
    LI Mingyu, HE Mengyao
    China Brewing. 2026, 45(2): 310-316. https://doi.org/10.11882/j.issn.0254-5071.2026.02.043
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    In order to explore the rule of Baijiu sales in off-peak and peak seasons, the sales log data of FX Baijiu from hypermarkets was analyzed by Poset decision method. First of all, the Baijiu sales months were sorted by Hasse chart, and comparative analysis was carried out with the effective sales. Then, the off-peak and peak seasons for Baijiu sales were divided into four sales seasons, and the supply chain response analysis of different driving factors was implemented. The results showed that the sales of Baijiu in hypermarkets exhibited significant off-peak and peak seasons characteristics, and the months' sequential structure directly reflected the advantages and disadvantages of sales. This fluctuation was jointly driven by seasonal changes, festival effects, as well as eventual and situational factors such as weddings, entrance examinations, and tourism, which significantly increased the complexity of supply chain management. Finally, the supply-chain collaborative management strategy of Baijiu sales in hypermarkets in the off-peak and peak seasons was proposed. The research results were helpful for the node enterprises of Baijiu supply chain realize the coordinated operation and precise allocation of resources in the off-peak and peak seasons, so as to effectively reduce the cost, restrain the bullwhip effect, and finally improve the overall performance and competitive advantage of Baijiu supply chain.
  • Analysis of consumption preference characteristics of Baijiu products based on online comments
    LIU Xuling, SHEN Shichen, YANG Fang, LIU Jiajie, YANG Mingming, GUO Zhirong, GULINUER·Abudiaini
    China Brewing. 2026, 45(2): 317-323. https://doi.org/10.11882/j.issn.0254-5071.2026.02.044
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    In the context of e-commerce, the online sales market is highly competitive, so it is crucial to accurately grasp consumer preferences for marketing management. In this study, consumption preference characteristics were explored through Latent Dirichlet Allocation (LDA) model with word frequency, word cloud, LDA topic modeling and sentiment analysis based on the online review texts of 15 well-known brands of Baijiu products in the Tmall flagship store. The results showed that consumers paid more attention to packaging, taste, logistics, price, etc. Its consumption preferences mainly covered aspects such as brand reputation, price promotion, shopping experience, product taste, product category, logistics service, product quality, and packaging design. Consumers generally held positive emotions, and the proportion of negative emotions in shopping experience and packaging design was the highest. Further, from five dimensions including shopping experience, packaging design, product quality, price promotion and logistics service, suggestions such as improving customer service, optimizing packaging design, strengthening quality control, timely price promotion and enhancing the efficiency of logistics service were put forward, aiming to provide guidance for Baijiu enterprises to optimize consumers' online purchasing experience and improve marketing efficiency.
  • Study on the influencing factors of supply chain collaborative innovation in Baijiu industry empowered by intelligent manufacturing
    LIU Yuebing, ZHU Huixia
    China Brewing. 2026, 45(2): 324-328. https://doi.org/10.11882/j.issn.0254-5071.2026.02.045
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    To deeply explore the empowerment mechanism of intelligent manufacturing on supply chain collaborative innovation in Baijiu industry, an influencing factor system for supply chain collaborative innovation in Baijiu industry was selected and constructed using the Delphi method. On this basis, the causal relationship and hierarchical structure among various factors were systematically analyzed combined with the combined method of decision experiment and evaluation experiment (DEMATEL)-explanatory structure model (ISM). The research found that the influencing system containing 11 key factors was constructed by Delphi method, each influencing factor formed a 4-level hierarchical structure from deep to surface: "the application level of intelligent manufacturing technology" and "the construction of information infrastructure" were identified as the fundamental cause factors, its influence was transmitted through the most central key hub factor "information sharing mechanism", and ultimately manifestd in superficial outcome factors such as "risk management capability". This study not only clearly revealed the internal logic and transmission path of intelligent manufacturing empowering collaborative innovation in Baijiu industry, but also proposed a "bottom-up, layered optimization" strategy, providing a theoretical basis and practical guidance for enhancing collaborative efficiency in Baijiu industry.
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