Fruit distilled spirits are highly favored by consumers for their unique fruity aroma and smooth taste. However, the issue of methanol contents in fruit distilled spirits remains a significant factor limiting the industry's development. In this paper, the hazards of methanol were discussed, the domestic and international regulations regarding methanol limits in fruit distilled spirits were summarized, and the factors influencing methanol contents in fruit distilled spirits were analyzed from various aspects, including brewing raw materials, pretreatment process, fermentation strains, fermentation process and distillation methods. Additionally, the effective control measures currently applied in production were summarized, and the primary detection methods for methanol in fruit distilled spirits were outlined, aiming to provide a certain theoretical and practical basis for the integrated research on methanol control processes in fruit distilled spirits in China.

Baijiu distiller's grains are the main waste in the brewing process, with large and concentrated output, rich in nutrients, not easy to transport, easy to acidification and spoilage, and improper disposal is easy to cause resources waste and environmental pollution. Baijiu distiller's grains are regarded as high-quality biomass resources because they are rich in organic matter, and it is of great significance to carry out the rational resource utilization of Baijiu distiller's grains to protect the ecological environment and realize the green and low-carbon circular production of the Baijiu industry. In this paper, the source and composition of Baijiu distiller's grains were briefly introduced, the current resource utilization methods of Baijiu distiller's grains were summarized, and they were divided into feed, fertilizer, substrate, energy, high value-added product extraction and new material production according to the utilization methods. A comprehensive analysis of the existing utilization technologies, advantages and disadvantages and their limitations were conducted, and prospects were put forward, in order to provide reference for the research on the comprehensive resource utilization of Baijiu distiller's grains and the sustainable development of the brewing industry.

Saccharomyces boulardii is a non-pathogenic yeast and one of the most well-known probiotic yeast. Since its discovery, it has been widely used as a health supplement and medical products globally, being a yeast with various biological activities. Clinical studies have shown that S. boulardii can improve intestinal diseases, irritable bowel syndrome, and Helicobacter pylori infections, and it possessed anti-cancer, immunomodulatory, antibacterial, antiviral, and antioxidant functions. In recent years, with the development of microbial ecology and nutrition, the research on S. boulardii as a postbiotics has attracted widespread attention in the scientific community. However, the research on postbiotics derived from S. boulardii is still in its infancy. Based on this point of view, the biological characteristics of S. boulardii and its action mechanism in the body, as well as the application prospect of postbiotics derived from S. boulardii in food and medicine were reviewed, in order to provide a theoretical basis for the wide application of postbiotics derived from S. boulardii.

As a classic model eukaryote, Saccharomyces cerevisiae has been continuously playing a core role in industrial biotechnology, leveraged by its convenient genetic manipulation, efficient glycolytic capacity, and complete molecular toolbox. With the rapid development of modern life sciences, the application scenarios of S. cerevisiae have been further expanded in both breadth and depth. The latest research achievements in modifying S. cerevisiae based on genetic engineering, gene editing, metabolic engineering, and synthetic biotechnology over the past five years were systematically reviewed in this paper. The development trends were analyzed from the perspectives of technological innovation and application breakthroughs, and the future development directions of modified S. cerevisiae were prospected, providing a systematic technical route reference for the in-depth development of the biomanufacturing potential of S. cerevisiae.

Mud pits, which are the most widely used in strong-flavor (Nongxiangxing) Baijiu, serve as the carriers of microorganisms during the brewing process. The construction quality and pits degradation during the usage process have a significant impact on the brewing and fermentation techniques as well as the quality of the original liquor. The principles and methods of constructing mud pits, including the selection of site, soil type and configuration, pit-building methods and precautions were systematically clarified. At the same time, the reasons for the quality degradation during the construction and use of pits were analyzed, and the maintenance and daily methods of degraded pits were summarized, aiming to provide references for the construction and maintenance of mud pits, and the improvement of base liquor production quality.

Aiming at the problems of low efficiency of gene editing and time-consuming operation in Corynebacterium glutamicum, the Cpf1 was expressed using the inducible promoter PrpR-PrpD2, the recombination and cleavage events were separated, and a high-efficiency inducible CRISPR- Cpf1/dsDNA dual-plasmid gene editing system was established. The gene editing efficiency of the dual-plasmid gene editing system was statistically calculated by comparing the expression effects of Cpf1 protein with constitutive and inducible promoters. Finally, using C. glutamicum ATCC 13032 without L-serine production as starting strain, a high-producing L-serine recombinant strain was constructed using this system. The results showed that the gene deletion efficiency of the inducible CRISPR-Cpf1/dsDNA dual-plasmid gene editing system was (66.67±1.53)%, and the gene integration efficiency was (14.29±1.50)%, both of which were significantly higher than those of the constitutive promoter group (P<0.05). In addition, an high-producing L-serine recombinant strain SW-3 was successfully constructed using the inducible CRISPR-Cpf1/dsDNA dual-plasmid gene editing system with an L-serine yield of 10.51 mg/L, which indicated that the inducible CRISPR-Cpf1/dsDNA dual-plasmid gene editing system was feasible in the metabolic engineering modification of C. glutamicum, and it would have far-reaching significance in accelerating the process of metabolic engineering modification of C. glutamicum and promoting its application in the research and development of amino acids and other high value-added products.

Using the 'Syrah' grape fruits from Changli, Hebei and Gaotai, Gansu as test materials, the changes of physicochemical indicators and volatile aroma components during the development period of 'Syrah' grape fruits in the two production areas were analyzed by conventional method and HS-SPME-GC-MS. The volatile aroma components were subjected to hierarchical clustering analysis (HCA) and principal component analysis (PCA). The results showed that the flowering period of grapes in Gaotai production area was later than that in Changli production area, and the accumulation of soluble solids and overall titratable acid content in grapes was relatively faster and higher than that in Changli production area. A total of 97 volatile aroma components were detected during the fruit development process of 'Syrah' grapes in two production areas, and the volatile substances could be divided into three categories by HCA. The first category mainly consisting of C₆ substances, the Changli production area was higher than the Gaotai production area, with contents ranging from 29.3% to 37.7% and 28.4% to 36.8%, respectively. The second category consists of some C₁₃ isoprenoids and most terpenes, with the highest content of (E)-β-sitone in the Gaotai production area (73.74 μg/L) compared to the Changli production area (53.28 μg/L). The third category consists of some terpenes and esters, and the content of these aromatic substances tends to be the same in the two production areas as the fruit matured. Principal component analysis could distinguish samples from different production areas and developmental stages. In summary, the accumulation time of volatile aroma compounds in the 'Syrah' grape fruit in the Gaotai and Changli production areas was generally earlier than that in the Changli production area, and the total accumulation amount was significantly higher than that in the Changli production area.

The physicochemical indicators and microbial community structure of the fermented grains of strong-flavor (Nongxiangxing) Baijiu in 5-year and 50-year pits (a5, a50) during fermentation process were detected by conventional detection methods and high-throughput sequencing techniques, and the correlations between them were analyzed through co-linearity network analysis. The results indicated that the physicochemical indicators of samples in pits with different ages were all within the appropriate range. The richness and diversity of the fungal community in the a50 sample were both higher than those in the a5 sample at fermentation 60 d, while the bacterial community was the opposite. During the fermentation process, although the main dominant bacterial genera of the fermented grains in pits with different ages were Lactobacillus, Thermoactinomyces, Staphylococcus and Kroppenstedtia, the bacterial community succession in a50 sample was more rapid. The main fungal genera in a50 sample were Beauveria, Acremonium, Saccharomycopsis and Rhodotorula, while were unclassified-k-fungi, Alternaria, Kazachstania, and Didymella in a5 sample. The physicochemical factors drove the microbial community succession during the fermentation process of fermented grains in pits with different ages. This study was helpful to reveal the microbial community composition and differences during the fermentation process of fermented grains in pits with different ages, and provided a basis for continuous optimization of fermented grains in new pits and oringinal liquor quality.

In order to develop a method that can quickly and accurately characterize the saccharification process of fermented grains of Xiaoqu Baijiu, two kinds of Xiaoqu (numbered as 1# and 2#) were selected, the yeast count, saccharifying enzyme activity, reducing sugar content and weight loss rate during the saccharification process were detected by conventional analysis methods, and the changing patterns and interrelationships of these indicators during the saccharification process were studied by correlation analysis and multivariate linear regression analysis. The results showed that after 12 h of saccharification, the weight loss rate of fermented grains gradually increased and reached the peak at a specific time point, and then began to decrease. When the saccharification time of 1# Xiaoqu was 20 h and that of 2# Xiaoqu was 18 h, the maximum weight loss rates of fermented grains were 3.81 g/(kg·2 h) and 3.87 g/(kg·2 h), respectively, and the weight loss rate was significantly positively correlated with the yeast count, saccharifying enzyme activity and reducing sugar content (P<0.05). The results showed that the weight loss rate of fermented grains could be used as an effective index to characterize the saccharification process, and its change curve could be used to judge the end point of saccharification, that was, when the weight loss rate reached the maximum value, it could be determined as the end point of saccharification of fermented grains.

In this study, applying electronic tongue detection combined with sensory evaluation, the taste expression was analyzed by adding L-theanine 0, 0.04%, 0.06%, 0.08%, 0.10%, 0.16%, and 1.00%, respectively to strong-flavor (Nongxiangxing) Baijiu with alcohol content 42%vol, adding L-theanine 0.08% in ethanol solutions with different volume fractions (0, 2%, 12%, 22%, 32%, 42%, 52%) and L-theanine 0.08% to the 42%vol strong-flavor Baijiu at different drinking temperatures (5 ℃, 15 ℃, 25 ℃). The strong-flavor Baijiu with L-theanine 0.04%, 0.08% and 0.10% were stored at room temperature for 13 months, 16 months, 19 months and 22 months to investigate the stability of L-theanine in Baijiu. The results showed that when the addition of L-theanine in the 42%vol strong-flavor Baijiu was higher than 0.08%, it had significant umami flavor. With the increased addition of L-theanine in the strong-flavor Baijiu, it had a certain strengthening effect on the expression of sourness, sweetness and saltiness in Baijiu, but had no significant influence on the expression of bitterness. When the volume fraction of ethanol was between 0-22%, the taste expression of L-theanine did not change significantly. When the volume fraction of ethanol was between 42%-52%, the umami and salty taste of L-theanine increased significantly, while the sour taste was inhibited. With the extension of storage time, the content of L-theanine in the strong-flavor Baijiu first decreased significantly and then tended to stabilize, with the maximum reduction reaching 42.36%, and there was no sediment in the liquor body. This research laid the foundation for the development and application of L-theanine in strong-flavor Baijiu.

The differences in protein composition between two types of rice (PXY and JKY) for Baijiu-brewing and their potential relationship with the brewing of Baijiu were analyzed using quantitative proteomics technology. Results showed that a total of 5 153 proteins were detected in the rice samples, among which 223 were differentially expressed proteins, 117 were up-regulated and 106 were down-regulated in the PXY. Enrichment analysis results based on Gene Ontology (GO) and the Kyoto Encyclopedia of Genes and Genomes (KEGG) showed that differentially expressed proteins were involved in multiple biological processes and metabolic pathways of Baijiu fermentation, including glycolysis/gluconeogenesis, starch biosynthesis, starch and sucrose metabolism, polysaccharide catabolism process, proteolysis, and the oxidation of eugenene to eugenic acid, etc., indicated that the protein composition of raw materials had a significant impact on the production of Baijiu. The research results initially revealed the relationship between raw materials and Baijiu brewing at the proteomic level, which could provide a basis for the selection of high-quality raw materials.

In order to clarify the difference of endophytic bacterial community composition of hemp pea (MW), green pea (LW), and white pea (BW), the composition and diversity of endophytic bacterial communities in the different varieties of peas samples (MW1, MW2, MW3, LW1, BW1) were analyzed using Illumina MiSeq high-throughput sequencing technology, the metabolic functions of bacterial communities were predicted by PICRUSt2 algorithm. The results showed that MW2, MW3, LW1, BW1 had similar bacterial community composition, with MW1 had the highest bacterial community richness. A total of 46 bacterial genera were detected in three varieties of pea samples, the dominant bacterial genera with higher relative abundance in MW1 were Pseudomonas, unclassified_Xanthomonadaceae, and Lactobacillus, while the dominant bacterial genera with higher relative abundance in MW2, MW3, LW1 and BW1 were norank_Muribaculaceae, Ligilactobacillus and Pseudomonas. Pseudomonas was the absolutely dominant genus in all samples. The composition and abundance of the dominant endophytic bacterial genera in the MW1 sample showed significant differences from the other varieties. Linear discriminant analysis effect size (LEfSe) analysis results showed that the most important differential bacterial group in BW was Caulobacterales, the most important differentially expressed bacterial genus in MW was Acinetobacter. In addition, the results of functional prediction results indicated that the gene functions of pea bacterial communities were mainly related to the functions of carbohydrate metabolism and amino acid metabolism. The study revealed the difference in the composition and diversity of endophytic bacterial communities among different varieties of pea, and provided a theoretical basis for the selection of pea as raw material for Daqu.

The microbial community diversity of different flavor types (strong-flavor, light-flavor, sauce-flavor) of Baijiu Daqu was analyzed and compared using high-throughput sequencing technology combined with principal coordinate analysis (PCoA) and linear discriminant analysis effect size (LEfSe). The results showed that the diversity and richness of bacterial and fungal communities in light-flavor Baijiu Daqu was the lowest. While the richness and diversity of fungal communities in sauce-flavor Baijiu Daqu was the highest, and the richness and diversity of bacterial communities in strong-flavor Baijiu Daqu was the highest. A total of 18 bacterial phyla, 351 bacterial genera, 5 fungal phyla and 166 fungal genera were annotated from 3 flavor types Baijiu Daqu samples, the microbial community composition of light-flavor Baijiu Daqu and strong-flavor Baijiu Daqu samples were similar, but they were certain different from that of sauce-flavor Baijiu Daqu. The main differential microorganisms were Saccharomycosis in light-flavor Baijiu Daqu, Pichia, Aspergillus and Leuconostoc in strong-flavor Baijiu Daqu, and Thermomyces and Kropenstedtia in sauce-flavor Baijiu Daqu.

In this experiment, the effects of adding five types of yeast extracts (Y1-Y5) on the microbial community and quality of brewed soy sauce (SY1-SY5) were studied. The results indicated that Proteobacteria and Frimicutes dominated the microbial community of brewed soy sauce. After adding 5 kinds of yeast extracts, the contents of reducing sugar, total acid, amino acid nitrogen, soluble salt-free solids and volatile flavor components in the soy sauce fermented for 90 d were all increased compared with the brewed soy sauce without adding yeast extracts (CK). Soy sauce with Y1 addition (SY1) (neutral-non-polar, neutral-polar, acidic and basic amino acid mass ratio 40∶18∶27∶15) had the highest intensity of caramel aroma, malt aroma and smoky aroma, and the highest overall aroma score. This research provided new ideas for the regulation of soy sauce fermentation.

In this study, the microbial diversity of the pit mud of Laohekou Guanghuate Liquor Industry Co., Ltd. was analyzed using MiSeq high- throughput sequencing technology, and the Bacillus contained in it was isolated and identified through pure culture technology. The results showed that the species richness and diversity of bacterial groups in pit mud were significantly higher than those of fungus (P<0.01). A total of 15 dominant bacterial genera were identified, including Sedentibacter (15.62%), Petrimonas (14.58%), and Caloribacterium (10.28%). A total of 12 dominant fungal genera were identified, including Saccharomycopsis (35.40%), Thermoascus (11.86%), Rhizopus (9.81%), and Aspergillus (7.45%). A total of 7 strains of Bacillus were isolated and identified from pit mud using pure cultivation techniques, including 3 strains of Bacillus amyloliquefaciens, 2 strains of Bacillus australimaris, and 2 strains of Bacillus subtilis. The research results provided certain data support for the diversity analysis of pit mud microorganisms and the screening of functional microorganisms.

To improve the flavor of rice-flavor (mixiangxing) Baijiu, high-yield 2-phenylethanol strain was screened from strains bank and rice-flavor Baijiu mash through preliminary screening with olfaction and secondary screening with fermentation, the strain was identified by molecular biological techniques, the tolerance was analyzed, and the optimal conditions for 2-phenylethanol production were optimized by single-factor experiments. The results demonstrated that strain No.15 with high yield 2-phenylethanol was screened, and the strain No.15 was identified as Saccharomyces cerevisiae by molecular biology technology. The strain No.15 had good tolerance and could tolerant pH 3, temperature 40 ℃, 12% ethanol, 0.5% acetic acid, and 10 g/L NaCl. The rice-flavor Baijiu was brewed by the strain No.15, and the contents of 2-phenylethanol in Baijiu increased by 5%. Through single- factor experiments, the optimal culture conditions were determined as follows: glucose 100 g/L, yeast extract 5 g/L, L-phenylalanine 25 g/L, magnesium sulfate 0.5 g/L, and potassium dihydrogen phosphate 5 g/L. Under these optimal conditions, the 2-phenylethanol mass concentration produced by strain No.15 reached 1.77 g/L. The results showed that the strain No.15 had a good application prospect in improving the flavor of rice-flavor Baijiu.

Using Dacha fermented grains from light-flavor (Qingxiangxing) Baijiu as the research object, the fermented grains without propidium monoazide (PMA) treatment as the control group (DT group), and the fermented grains with PMA treatment as the experimental group (DV group), the microbial community structure of fermented grains during fermentation process was systematically analyzed by amplicon sequencing technology, and the differential bacterial communities in different fermented grains were analyzed by the linear discriminant analysis effect size (LEfSe). Alpha diversity analysis indicated that when the fermented grains was fermented for 7 d, the diversity and uniform distribution of viable bacteria and fungi in the fermented grains of DV group were both relatively low. Beta diversity analysis indicated that there were significant differences between the total microbial flora and the viable microbial flora (P<0.05). The dominant bacterial and fungal genera (relative abundance>1%) in the fermented grains of the DV and DT group were Lactobacillus, Pediococcus, etc. and Saccharomycopsis, Issatchenkia, Hanseniaspora etc., respectively, among which Lactobacillus and Saccharomycopsis were the bacterial and fungal genera with the highest average relative abundance in the fermented grains of the DV and DT group (32.3%, 42.4%; 11.3%, 58.9%). Compared with the fermented grains samples of DT group, the average relative abundance of bacterial genera Lactobacillus, Pediococcus and fungal genera Saccharomycopsis, Issatchenkia, Hanseniaspora, etc. in the fermented grains samples of DT group was lower. Based on the linear discriminant analysis (LDA) values and variance analysis results, the differential microbial community of the two groups of fermented grains were Saccharomycopsis and Issatchenkia (LDA value>4.0, P<0.01).

In this study, the sequence composition of soybean protein isolate (SPI) was identified by proteomics combined with sodium dodecyl sulfate- polyacrylamide gel electrophoresis (SDS-PAGE) analysis. The bioactive and umami peptides were mined by high-abundance peptide sequences in SPI based on peptitomics analysis, and in combination with the peptide database and prediction model. The results indicated that SPI was mainly composed of 8 protein sequences, among which the sequences P11827, P0DO16, and P25974 corresponding to the α, α', and β subunits in β-conglycinin, respectively, accounting for 42.49%. The sequences P04776, P04005, P11828, P04347, and P02858 were derived from the 5 subunits (G1 to G5) in glycinin, accounting for 57.51%. It was statistically found that the relative contents of dipeptides such as glutamine-glutamic acid (EE), glutamine- glutamyl (QQ), and aspartic amine-glutamic acid (DE) in the SPI sequence were relatively high, which were 3.74%, 3.07%, and 2.84%, respectively. The repeat features of dipeptide starting and ending with E or Q in the corresponding sequence were prominent, with theoretical maximum contents all greater than 16%, and they had high potential umami characteristics or hypoglycemic activities, fully demonstrating the wide application prospects of SPI in functional umami agents.

To gain an in-depth understanding of the flavor components of black rice wine from Yang county of Shanxi province, the volatile flavor components of three different black rice wines from Yang County (A, B C) were detected using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). The key volatile aroma components were screened by odor activity value (OAV), and the key differential aroma compounds were screened by orthogonal partial least squares-discriminant analysis (OPLS-DA) based on variable importance in projection (VIP) value. The results showed that a total of 111 volatile flavor compounds were identified in the three kinds of black rice wines from Yang county of Shanxi province, with samples A, B, and C containing 75, 75, and 85 volatile aroma compounds, respectively. Among them, 12 key volatile aroma compounds (OAV≥1) were identified, including ethyl butyrate, ethyl 2-methylbutyrate, 2-phenylethanol, and damascenone, with samples A, B, and C containing 11, 9, and 9 compounds, respectively. The contents of ethyl butyrate, isoamyl acetate, and 2-phenylethanol exhibited significant differences (P<0.05) among the different black rice wines from Yang county of Shanxi province. By combining VIP values, 2-phenylethanol and acetoin (3-hydroxy-2-butanone) were identified as the key differential volatile flavor substances (OAV≥1, VIP>1) distinguishing the different black rice wines. The study provided a theoretical basis for further research on the aroma components of black rice wine from Yang county of Shanxi province as a geographical indication product.

To investigate the importance of soy sauce koji preparation, the microecology succession process from soy sauce koji to mash and its effect on soy sauce flavor were analyzed using high throughput sequencing technology combined with electronic nose, sensory quantitative description analysis (QDA) and gas chromatography-mass spectrometry (GC-MS). The results showed that bacterial genera such as Weissella, Tetragenococcus, Bacillus and Enterococcus in soy sauce koji persisted throughout the entire fermentation period. Among them, the relative abundance of Weissella was the highest in Quchi (68.7%), decreased to over 40% during the koji-making period, remained at 10%-20% in the early stage of brewing, and dropped to the lowest in the later stage of brewing (7.0%). In contrast, the relative abundance of Tetragenococcus increased progressively with brewing time, peaking at 41.3% in the later stage of brewing. The relative abundance of Bacillus and Enterococcus remained stable (10%-20%). Aspergillus played a crucial role during both the koji-making and brewing stages of soy sauce, with an average relative abundance of 74.9%. However, the relative abundance of Aspergillus decreased in the later stage of brewing, while that of Zygosaccharomyces increased, reaching the highest (77.4%) at brewing 90 d. The connectivity of the microbiota co-occurrence network in the later stage of brewing was 2.6 times that of the koji-making stage, indicating that the microecology in koji evolved to the brewing stage and showed one-to-many microbiota interactions. Bacteria served as the source for the conversion of aldehydes into acids, while Tetragenococcus and Zygosaccharomyces were responsible for the production of alcohols and esters. In summary, the microecology in koji played a crucial role in soy sauce brewing, laying a foundation for the shaping of the microbial community and the targeted regulation of flavor in soy sauce brewing.

In this study, the volatile flavor components of different types of Baijiu and Palinka (from Hungaria) with different flavors were analyzed using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Combining multivariate statistical methods and machine learning models, the characteristic flavor components of two distilled spirits were systematically analyzed. The model was constructed using orthogonal partial least squares discriminant analysis (OPLS-DA), and differential flavor substances were screened using variance analysis and variable important in projection (VIP) values. The results showed that a total of 80 volatile flavor substances were identified in the 2 types of distilled spirits, including 2 alcohols, 7 ethers, 3 acids, 11 terpenes, 10 ketones, 17 esters, and 30 others. Combining variance analysis and VIP values, a total of 25 differential flavor substances (VIP>1, P<0.05) were screened out. Among them, terpenes and ethers were the main differential characteristic components of Palinka, while esters and alcohols were the main differential substances of Baijiu. The classification model based on the random forest algorithm indicated that triethyl orthoformate and (+)-limonene and other substances were the key components for distinguishing the 2 types of distilled spirits. The research results provided a scientific basis for revealing the influence of different fermentation raw materials and processes on the flavor formation of distilled spirits.

To explore the improvement effect of Gastrodia elata and Ganoderma lucidum Jiaosu on insomnia mice, a mouse insomnia model was constructed using p-chlorophenylalanine (PCPA). The improvement effects of the G. elata and G. lucidum Jiaosu on insomnia mice were investigated from the aspects of sleep onset rate, sleep latency, sleep prolongation time, neurotransmitter levels, oxidative stress and inflammatory factors, pathological sections and intestinal microbiota changes. The results showed that compared with the model group, the sleep onset rate of mice in each dose group of the G. elata and G. lucidum Jiaosu increased with the increasing of dose concentration, and the sleep time was significantly prolonged (P<0.05), with the prolongation rates of the low, medium, high group being 60.33%, 70.58%, and 71.68% respectively. The sleep latency was significantly shortened (P<0.05), with shortening rates of 18.15%, 34.3%, and 39.53% respectively. Compared to the model group, the content of serum superoxide dismutase (SOD) in the high-dose group increased remarkably significantly (P<0.001), while the contents of NO and interleukin-1 β (IL-1β) decreased remarkably significantly (P<0.001). The contents of 5-hydroxytryptamine (5-HT) in the brain tissue of mice in the high-dose group were highly significantly increased (P<0.01), and GABA content increased significantly (P<0.05). The G. elata and G. lucidum Jiaosu could regulate the diversity of intestinal flora in insomnia mice, reduce the abundance of Firmicutes, and increased the abundance of Bacteroidetes. By adjusting the Firmicutes/Bacteroidetes ratio, it was found that neurotransmitters, inflammation and oxidative stress factors in insomnia mice were correlated with the composition of the intestinal flora. In conclusion, The G. elata and G. lucidum Jiaosu had an improving effect on insomnia mice induced by PCPA.

In order to effectively prevent and remove toxins, using Pichia pastoris as research object. Yeast hydrolysates with different hydrolysis degrees (YH1-YH5) were prepared by controlling the autolysis time and enzymatic hydrolysis time of P. pastoris hydrolysates (YHs) and supplemented with mechanical wall breaking treatment. Using unhydrolyzed dry yeast powder (YH0) as control, the effects of YHs on the adsorption of zearalenone (ZEN) and vomitoxin (DON) under different hydrolysis degrees, addition, and pH conditions were investigated, and the changes in infrared spectra before and after toxin adsorption were analyzed. In addition, the adsorption of ZEN and DON by YHs was studied through in vitro static simulation digestion experiments. The results showed that YH1-YH5 had significantly better adsorption and removal effects on ZEN and DON than YH0 (P<0.05). When YH5 addition was 20 mg/ml and pH was 4.5 and 9.5, respectively, the maximum removal rates of ZEN and DON were 85.48% and 92.95%, respectively. According to infrared spectroscopy analysis, ZEN mainly binds to the outer side of YHs cell wall through hydrophobic interactions with mannans, while DON mainly binds to YHs through hydrogen bonds. In vitro static simulation digestion experiments results showed that YHs can effectively adsorb DON in vivo, but their adsorption effect on ZEN was limited and cannot achieve effective removal.

In order to promote the excavation and utilization of traditional soy sauce brewing strain resources in the Chishui River Basin, after primary and secondary screening, molds were selected from the brewing environment and fermentation mash samples of the Chishui River. The selected strains were identified through morphological observation and molecular biology techniques. Using Aspergillus oryzae Huniang 3.042 (M3.042) as the control, the fermentation performance of the selected strains applied in soy sauce koji and sauce mash was investigated. The results showed that four strains with higher enzyme activity (numbered XS-15, XS-17, XS-33, and XS-34) were screened out and all were identified as A. oryzae. Compared with the strain M3.042, the activities of neutral protease, acidic protease, aminopeptidyl and carboxypeptidyl in the preparation of soy sauce koji by the four strains of A. oryzae increased by 59.74%-80.93%, 123.27%-184.69%, 128.74%-320.70% and 125.85%-175.47%, respectively. The content of amino acid nitrogen, total acid, free amino acids and volatile components in the sauce mash increased by 2.30%-15.87%, 8.51%-34.47%, 4.41%-15.20% and 26.19%-71.06%, respectively. Among them, the soy sauce koji prepared by strain XS-34 exhibits superior enzyme activity. The contents of total acid (1.44 g/100 g), amino acid nitrogen in the sauce mash (0.95 g/100 g), reducing sugar (3.50 g/100 g), free amino acid (27.74 g/kg), and volatile component (20.7 mg/kg) were all the highest. The types of key volatile flavor components (ROAV>1) were the most abundant (33 kinds), and it also contained the unique substance 2-nonenal.

To provide a method for evaluating the quality grade of sauce-flavor (Jiangxiangxing) Baijiu in this study, Friedman, Multiple Comparison, and Page Statistical tests were used to carry out sensory analysis on 16 sauce-flavor Baijiu samples of different grades from 4 groups, and the flavor components of sauce-flavor Baijiu samples were analyzed by gas chromatography (GC). The different grades of base liquor were distinguished by orthogonal partial least squares discriminant analysis (OPLS-DA). The results showed that there were differences in the sensory characteristics of base liquor from different grades, and the method could achieve the optimal expression of the sensory ranking results of sauce-flavor Baijiu quality grades. A total of 35 volatile flavor components were identified from 16 sauce-flavor Baijiu samples, mainly including alcohols, esters, and aldehydes and ketones. Overall, the types of compounds in Baijiu from different grades were basically similar, but the relative contents were significantly different. The OPLS-DA method could effectively distinguish base liquor of different grades, and based on variable importance in projection value (VIP>1), the isovaleric acid, ethyl decanoate tetramethylpyrazine, and other compounds were screened as the key differential compounds. The sensory ranking combined with multivariate statistical analysis technology was helpful for identifying the quality grade of sauce-flavor Baijiu in an objective, scientific, and efficient way.

In order to explore the changes of volatile flavor substances in braised yak meat cooked by different alcoholic drinks, braised yak meat was cooked by adding four kinds of alcoholic drinks, including Huangjiu, beer, Baijiu and wine. Using the cooked yak meat without adding the alcoholic drink as the control, the volatile flavor substances of 5 kinds of braised yak meat were determined by electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS). The results were analyzed by principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA), and the differences in aroma characteristics of braised yak meat were analyzed by sensory evaluation. The results showed that a total of 47 volatile flavor substances were detected in 5 kinds of braised yak meat samples by GC-IMS, including 17 esters, 9 alcohols, 8 ketones, 5 aldehydes, 3 acids, 3 pyrazines and 2 nitriles. The results of electronic nose analysis indicated that the differences among the 4 kinds of braised yak meat samples treated with the different alcoholic drinks were relatively small, but all showed significant differences to the control. The results of sensory evaluation showed that the color and aroma of braised yak meat in the Baijiu groups were better, and the treatment effect was more obvious. A total of 8 differential flavor substances (VIP>1) were screened by variable importance in projection (VIP) value. The flavor substances such as methyl benzoate, butanol and 1-pentanol Baijiu were the key differential flavor substances in yak meat after treatment with the different drinks.

The Nanguo pear juice was fermented by Lactiplantibacillus plantarum and the variation patterns of physicochemical properties (pH value, total acid, total sugar, reducing sugar, total phenol, total flavonoids) and antioxidant capacity during the fermentation process of Nanguo pear juice were studied. The volatile flavor substances in the Nanguo pear juice before and after fermentation were analyzed by gas chromatography-mass spectrometry (GC-MS) technology. The results showed that L. plantarum grew well in Nanguo pear juice, reaching a viable count of 8.89 lg (CFU/ml) after fermentation for 36 h. During the fermentation process of Nanguo pear juice, the reducing sugar content decreased by 30.57%, the pH value decreased by 1.59, and the contents of total acid, total phenol and total flavonoids increased by 60%, 78.65% and 79.21% respectively. The radical scavenging rates of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) significantly increased, reaching 57.41% and 65.06%, respectively. The GC-MS analysis results showed that 64, 72, and 55 volatile flavor substances were detected in before and after the fermentation of Nanguo pear juice by L. plantarum, and Nanguo pear juice fermented without inoculation, respectively. The fermentation by L. plantarum increased the types and contents of volatile flavor components in Nanguo pear juice. Among them, the relative contents of alcohols, esters and ketones increased by 62.22%, 6.34% and 72.11%, respectively. The flavor of Nanguo pear juice was the optimal when it was fermented for 24 h, with a sensory score of 91.5 points. This indicated that the fermentation by L. plantarum could improve the aroma and taste of Nanguo pear juice.

To explore the effect of sterilization on the quality and flavor of soy sauce, using natural fermented soy sauce samples and yeast-fortified soy sauce fermented by Zygosaccharomyces and Candida versatilis (1∶1) as the research objects, the physicochemical indexes, organic acid, free amino acid contents and volatile flavor components of the naturally fermented soy sauce samples (N₀, N₁) and yeast-fortified fermented soy sauce samples (F₀, F₁) before and after sterilization (90 ℃、20 min) were analyzed by conventional detection methods, high performance liquid chromatography (HPLC), and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and partial least squares-discriminant analysis (PLS-DA) was carried out based detection results. The results showed that the total acid, amino acid nitrogen, and reducing sugar contents of natural fermented and yeast-fortified fermented soy sauce samples (N₁、F₁) after sterilization increased, while ethanol content decreased. The contents of organic acid and free amino acid of samples F₀ and F₁ were 3 553.25 mg/100 ml, 3 486.67 mg/100 ml; 6 753.35 mg/100 ml, 6 306.76 mg/100 ml respectively, which were both higher than the contents of organic acid and free amino acid contents of samples N₀ and N₁ (2 804.97 mg/100 mL, 2 832.39 mg/100 mL; 4 913.20 mg/100 ml, 4 802.95 mg/100 ml). A total of 63 volatile flavor components were detected in samples N₀, N₁, F₀ and F₁ . Among them, the volatile flavor components of sample F₁ was the most abundant (50), and the characteristic aroma substances such as ethyl oleate and 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone increased, the sterilization treatment of yeast-fortified fermented soy sauce could to a certain extent enhance the characteristic flavor of soy sauce.

To investigate the effect of sorghum varieties on the flavor quality of strong-flavor (Nongxiangxing) Baijiu, strong-flavor Baijiu was brewed by using non-glutinous sorghum in Shanxi, glutinous sorghum in Anhui and non-glutinous sorghum in northeast China as raw materials, and the volatile flavor components of the original liquor samples were analyzed by gas chromatography (GC). The results showed that there were significant differences in volatile flavor components of original liquor brewed with 3 varieties of sorghum (P<0.05). The content of ethyl hexanoate in the original liquor of strong-flavor Baijiu brewed by glutinous sorghum in Anhui was the highest, which was 275.90 mg/100 ml. The contents of ethyl acetate, ethyl heptanate, ethyl octanate, acetic acid, caproic acid, secondary butanol, furfural, acetaldehyde and acetaldehyde in the original liquor of strong- flavor Baijiu brewed by non-glutinous sorghum in Shanxi were significantly higher than those of the Baijiu brewed by other 2 varieties of sorghum (P<0.05). The content of valeric acid in the original liquor of strong-flavor Baijiu brewed by non-glutinous sorghum in northeast China was significantly higher than that of the Baijiu brewed by other 2 types of sorghum (P<0.05). There were 11 volatile flavor components with odor activity value (OAV)>100 in the strong-flavor Baijiu samples brewed by non-glutinous sorghum in Shanxi and glutinous sorghum in Anhui, while there were 9 volatile flavor components with OAV>100 in the strong-flavor Baijiu samples brewed by non-glutinous sorghum in northeast China. The OAV of ethyl hexanoate in the original liquor of strong- flavor Baijiu brewed by 3 varieties of sorghum was the largest, which played an important role in the style characteristics of strong-flavor Baijiu. The original liquor of strong-flavor Baijiu brewed by glutinous sorghum in Anhui had the highest sensory score of 93 points, with the optimal quality, and it was more suitable to be used as the raw material for brewing strong-flavor Baijiu.

To determine the optimal process for producing astaxanthin by pineapple residues fermentation with composite strains, using pineapple peel residues as raw materials and using Lactiplantibacillus plantarum CG1, Saccharomyces cerevisiae FP-8, and Phaffia rhodozyma XYV3 as fermentation strains, with astaxanthin yield and P. rhodozyma biomass as evaluation indicators, the fermentation conditions were optimized by single- factor tests and response surface methodology. The results revealed that the optimal fermentation conditions were as follows: S. cerevisiae FP-8 and L. plantarum CG1 ratio 2∶1, inoculum 10%, P. rhodozyma addition 8% after fermentation for 51 h, followed by aerobic fermentation in a shaker at 22.5 ℃ and 180 r/min for 96 h. Under these optimized parameters, the astaxanthin yield reached 3.12 mg/L, which increased 67.47% compared to P. rhodozyma single-strain fermentation (1.86 mg/L). The results indicated that the combined-strain fermentation of S. cerevisiae, L. plantarum, and P. rhodozyma was a more efficient approach than the single-strain fermentation of P. rhodozyma, which could significantly enhance astaxanthin production.

In this experiment, using herbal Baijiu as the research object, the physiologically active substances in herbal Baijiu were qualitatively and quantitatively analyzed by a combination of full two-dimensional gas chromatography-high-throughput time-of-flight mass spectrometry (GC×GC- TOFMS), ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UHPLC-TOF-MS), inductively coupled plasma mass spectrometry (ICP-MS), high performance liquid chromatography (HPLC), ion chromatography (IC), gas chromatography-mass spectrometry (GC-MS), and amino acid analyzer (AAA). The results showed that 1 179 volatiles substances, 427 non-volatiles substances, and 10 mineral elements were identified, respectively, and p-menthane-1,3,8-triene, carotene, (+)-longifolium, and other terpenoids were detected for the first time in herbal Baijiu. With the literature search, a total of 109 physiologically active substances were identified in 10 categories including 16 flavonoids, 1 polysaccharide, 1 alkaloid, 11 amino acids, 10 mineral elements, 8 organic acids and esters, 8 polyols, 14 pyrazines, 35 terpenes and their derivatives, and 5 phenols. The total contents of physiologically active substances in herbal Baijiu was 3.7-7.0 g/L, with the highest content of organic acid esters (3.4-6.8 g/L), and followed by amino acids (95.6-129.8 mg/L), flavonoids (104.2-138.7 mg/L), and polyols (11.6-26.0 mg/L), which had the effect of reducing liver damage, assisting in lowering blood lipids, and immunomodulation.

In this study, the changes of physiochemical indexes, color parameters, texture parameters and volatile flavor substances of sufu during the pre-fermentation process (0-5 d) were investigated by conventional detection methods, colorimeter, texture analyzer and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) technology, and correlation analysis of the key volatile flavor substances and quality indexes of sufu samples after prefermentation was conducted. The results showed that the moisture first decreased and then stabilized, while the contents of total acid, amino acid nitrogen and water-soluble protein as a whole first increased and then decreased during the pre-fermentation process. The L* value and a* value generally showed a downward trend, while the b* value generally showed an upward trend, and the color difference value ΔE changed relatively little. The hardness, cohesion and adhesiveness all showed a trend of first increasing and then decreasing, while the elasticity change trend was the opposite. A total of 71 volatile flavor substances were detected, based on the odor activity value (OAV), a total of 15 key volatile flavor substances (OAV≥1) and 8 characteristic volatile flavor substances (OAV≥50) were screened. Correlation analysis indicated that the 6 volatile flavor substances such as isovaleric acid, dimethyltrisulfide, isopentaldehyde, trimethylamine, dimethyl disulfide and isopentanol were significantly or extremely significantly positively correlated with physicochemical indicators, color and texture parameters (P<0.05, P<0.01).

To improve the problem of poor coloration of Merlot berry from the eastern foothills of Helan Mountain in Ningxia, the shoot density (8 shoots/m trellis, 12 shoots/m trellis and 16 shoots/m trellis), fruit load (1.0 clusters/shoot, 1.5 clusters/shoot and >2.0 clusters/shoot), canopy height (100 cm, 120 cm and 140 cm), leaf removal timing (early stage of veraison, completion stage of veraison and two weeks post-veraison), and no leaf removal were set, and the contents of phenolic compounds and monomeric anthocyanins in grape berries were measured. The results showed that the contents of total anthocyanins, total phenolics and total tannins in pericarp with 12 shoots/m trellis treatment were 10.19 mg/g, 44.38 mg/g and 19.38 mg/g, respectively, which were significantly higher than those of other treatments (P<0.05). The contents of total anthocyanins, total phenolics and total tannins in pericarp with 1.5 clusters/shoot treatment were 13.40 mg/g, 49.62 mg/g and 25.97 mg/g, respectively, which were significantly higher than those of other treatments (P<0.05). The contents of total anthocyanins, total phenolics and total tannins in pericarp with canopy height 140 cm treatment were 12.63 mg/g, 62.98 mg/g and 22.88 mg/g, respectively, which were significantly higher than those of other treatments (P<0.05). Removing old leaves below the clusters at the early stage of veraison, the contents of total anthocyanins, total phenolics and total tannins in pericarp were significantly higher than those of no leaf removal treatment (P<0.05). Therefore, implementing cultivation practices such as 12 shoots/m trellis, 1.5 clusters/ shoot, canopy height 140 cm, and removing old leaves below the clusters at the early stage of veraison, significantly increased the contents of total anthocyanin, total phenol and total tannin in the berry, effectively improving the poor coloration issue of Merlot berry.

The selenium-rich black glutinous rice wine was made using selenium-rich black glutinous rice as raw material. Using selenium content as main evaluation indicator, supplemented by total phenols, alcohol content and sensory scores, the fermentation process of selenium-rich black glutinous rice wine was optimized using single-factor experiments and response surface methodology. The quality of the wine was detected using conventional methods, and key aroma components were analyzed using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS- SPME-GC-MS), combined with relative odor activity value (ROAV). The results showed that the optimal fermentation conditions for the wine were fermentation time 110 h, saccharified koji addition 6‰, material-to-liquid ratio 1.0∶1.1 (g∶ml), and fermentation temperature 30 ℃. Under these conditions, the alcohol content, reducing sugar, protein, total acid, selenium and total phenol content of the selenium-rich black glutinous rice wine were 9.90%vol, 2.14 g/100 g, 3.02 g/100 g, 0.91 g/100 g, 0.19 mg/L, and 963.20 mg/L, respectively. The total number of colonies was 8 CFU/g, and no coliform bacteria were detected. The sensory score was 95.06, with all indicators met the relevant standard requirements. A total of 22 volatile flavor compounds were detected in the selenium-rich black glutinous rice wine, including 4 alcohols, 8 esters, 7 acids, and 3 phenols. The key aroma compounds (ROAV>1) included isoamyl alcohol, phenylethanol, 4-ethylphenol, butyric acid, ethyl palmitate, ethyl phenylacetate and ethyl decanoate.

The high pectin content in the raw materials of Saimaiti apricot wine can easily lead to excessive methanol, which restricts the safety of the product. The study regulated the fermentation temperature and measured the activities of the key pectin-degrading enzymes, including pectin methyle- sterase (PME), polygalacturonase (PG), and pectin lyase (PL), as well as the methanol production every other day, the effect of temperature on enzyme activity and the correlation between enzyme activity and methanol production were analyzed. The results showed that temperature had a significant positive regulatory effect on the activities of the three enzymes. As the fermentation temperature increased, the enzyme activities also increased. As the fermentation time prolonged, the pectinase activity gradually declined, and the methanol content gradually decreased. The activities of PME and PG were significantly positively correlated with the methanol content (P<0.05). After 11 d of fermentation at 18 ℃, the final enzyme activities of PME, PG, and PL in the apricot wine were 120 U/g, 350.59 U/g, and 42.94 U/g, respectively, and the methanol production was only 191.83 mg/L, significantly lower than that of other groups (P<0.05). The alcohol content was 7.88%vol, and the CO₂ release was 1.90 g/100 ml, second only to the 30 ℃ treatment group. The physicochemical indicators of the apricot wines in all groups met the national standards for wine. Among them, the Saimaiti apricot wine fermented at 18 ℃ had a relatively high malic acid content (4.26 mg/ml), the lowest lactic acid content (0.81 mg/ml), and a soluble solid content of 5.7 °Bx. Therefore, fermentation temperature of 18 ℃ for apricot wine was beneficial for reducing the formation of methanol during the fermentation process and improving the quality of the fruit wine.

Using ultrapure water treatment as the negative control and a mixed solution of 4% sucrose and 4% sorbitol treatment as the positive control, the bass surimi samples (HSP experimental group) was treated with Huangshui (a by-product of strong-flavor (Nongxiangxing) Baijiu) polysaccharides as the cryoprotectant. The effects of Huangshui polysaccharides on cryoprotective properties of surimi were investigated by measuring the myofibrillar protein and physical properties of surimi samples during the cryopreservation period (2-5 weeks). The results showed that during the cryopreservation period, the absorption peak intensity of surimi myofibrillar protein in the HSP experimental group at around 300 nm was significantly higher than that in the negative control group, and was higher than that in the positive control group three weeks before cryopreservation. The total thiol content and Ca²⁺-ATPase activity were both higher than those of the negative control and the positive control. At 5 weeks of cryopreservation, they were 38.79% and 6.26% higher than those of the negative control, respectively. With the extension of cryopreservation time, the content of myosin heavy chains in the HSP experimental group decreased, but was always higher than that in the negative control and positive control groups. In addition, surimi treated with Huangshui polysaccharides had a higher water-holding capacity. The apparent morphology of surimi and the fibrous tissue structure of muscle tissue were complete, and the arrangement and connection were orderly. In conclusion, Huangshui polysaccharides could effectively slow down the freezing denaturation process of surimi myofibrillar protein, while enhancing the water-holding capacity of surimi, maintaining its apparent morphology and the integrity of muscle tissue structure. The research results provided theoretical guidance for the application expansion of Huangshui polysaccharides and the development of surimi cryoprotectants.

To obtain a high-temperature-resistant astaxanthin-producing strain, using Phaffia rhodozyma AS2.1557 as the starting strain, the mutant strain was screened by multiple rounds of composite mutagenesis with ultraviolet (UV) light and ethyl methylsulfonate (EMS) in combination with high-temperature stress. The genetic stability of the mutant strain was verified through continuous transfer fermentation tests, and the fermentation conditions of the mutant strain were optimized by single factor tests and response surface tests. The results showed that a mutant strain UE-09 was obtained, which could grow normally and produce astaxanthin at 35 ℃. The mutant strain still had good genetic stability after eight subcultures. The optimal fermentation conditions for astaxanthin production were as follows: fermentation temperature 32 ℃, initial pH 5.5, inoculum 7.0%, and rotation speed 220 r/min. Under this optimal condition, the astaxanthin yield of this mutant strain reached up to 2.74 mg/L, which was 66.06% higher than that before optimization. This research would provide strain resources and theoretical guidance for the production of astaxanthin under high-temperature conditions.

A method was established for simultaneous determination of 15 biogenic amines in fermented alcoholic drink using pass-through solid phase extraction combined with ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), and the methodology was investigated. The results showed that the sample was purified by PRiME HLB column after adding isotopic internal standards, and 15 biogenic amines could be effectively separated by Waters ACQUITY UPLCBEH C₁₈ chromatographic column (100 mm×2.1 mm, 1.7 μm) with 0.1% formic acid acetonitrile-0.1% formic acid water as the mobile phase. Data was collected by multiple reaction monitoring (MRM) mode. Four biogenic amines (putrescine, N1-acetylspermine, spermidine and 3-methylhistamine) without matrix effect were quantified using external standard method, but the remaining 11 biogenic amines were quantified using internal standard method. The linear relationship of 15 biogenic amines was good within the mass concentration range of 1-100 μg/L, and the correlation coefficients R² were all greater than 0.99. The detection limit and quantification limit were 0.1 mg/L and 0.3 mg/L, respectively. Three different mass concentrations of biogenic amines (0.3 mg/L, 1.0 mg/L, 10.0 mg/L) were added to three types of fermented alcoholic substrates, the average standard recovery rates were 75.6%-109.5%, and the relative standard deviation (RSD) of precision test results was 0.4%-6.4%, indicating that the method was suitable for simultaneous detection of 15 biogenic amines in fermented alcoholic drink. The putrescine, trimethylamine, and tyramine were detected in actual samples of Huangjiu, wine and beer using this method.

'Riesling' low-alcohol wine was prepared from 'Riesling' dry white wine by using pervaporation method. The differences in volatile flavor components between 'Riesling' dry white wine and 'Riesling' low-alcohol wine were analyzed by headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Key flavor substances were screened by relative odor activity value (ROAV), and the results were subjected to principal component analysis (PCA). The results showed that 48 and 35 volatile flavor substances were detected in 'Riesling' dry white wine and 'Riesling' low-alcohol wine, respectively. By using the osmotic evaporation method, the alcohol content of the dry white wine was significantly reduced from 11.01%vol to 1.52%vol (low-alcohol wine). Meanwhile, the proportion of acid and alcohol substances in the low-alcohol wine increased by 16.45% and 4.20%, respectively, while the proportion of esters decreased by 20.52%. Principal component analysis indicated that there were significant differences in volatile flavor components characteristics between the 2 types of wine samples, and the dry white wine and low-alcohol wine could be distinguished effectively by PCA. Eight key volatile flavor components substances (ROAV>1) were screened in the low-alcohol wine, including ethyl octanoate, α-ionone, and ethyl caproate, etc. These compounds contributed the fruity aromas of pineapple and apple, violet aroma, herbal aroma and woody aroma to the low-alcohol wines. The study provided a theoretical basis for the application of pervaporation technology in aroma regulation of low-alcohol wine production.

To explore the flavor differences among 3 types of Te-flavor (Texiangxing) Baijiu (new base liquor, 10-year-aged base liquor and finished liquor, numbered as STXJ, XNJJ and STHW respectively), the volatile flavor compounds of the 3 types of Te-flavor Baijiu 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). Based on odor activity values (OAV), important volatile flavor compounds were screened (OAV>10), and significantly different volatile flavor compounds were screened in combination with variable importance projection (VIP) value and variance analysis P value (VIP>1、P<0.05). The results showed that a total of 299 volatile flavor compounds were identified in the 3 types of Te-flavor Baijiu, with 159 common volatile flavor compounds. From the top 100 common volatile flavor compounds in terms of mass concentration, 56 important volatile flavor compounds including ethyl caproate and ethyl isovalerate were screened(OAV>10), and 21 significantly different volatile flavor compounds including ethyl isovalerate and ethyl palmitate were screened (VIP>1、P<0.05). Among them, the 7 significantly different flavor compounds 2-octanone, toluene, dimethyl disulfide, hexadecane, 1-octanol, amyl acetate and 2-pentylfuran could distinguish the 3 types of Te-flavor Baijiu, and the 4 significantly different flavor compounds caproic acid, 2-heptanol, methyl hexanoate and 2-octanone could distinguish the new base liquor and the 10-year-aged base liquor.

To explore the correlation among the stable carbon isotope ratio (δ¹³C) of ethanol, hexanoic acid δ¹³C and ethyl hexanoate δ¹³C in Baijiu with hexanoic acid and ethyl hexanoate as the main flavor components, based on the dynamic equilibrium reaction: ethanol+hexanoic acid?ethyl hexanoate+water in Baijiu, the correlations among ethanol δ¹³C, hexanoic acid ⇌¹³C and ethyl hexanoate δ¹³C in both Baijiu simulants and actual Baijiu samples were examined. The results showed that there was a multivariate linear relationship among the three components in the Baijiu simulants, and the linear relationship formula (1) was: ethyl hexanoate δ¹³C=ethanol δ¹³C×0.260+hexanoic acid δ¹³C×0.700-0.755, but it was not suitable for analyzing the correlation of the three components in Baijiu. There also existed a multiple linear relationship in the three components in Baijiu, the linear relationship formula (2) was: ethyl hexanoate δ¹³C=ethanol δ¹³C×0.109+hexanoic acid δ¹³C×0.205-15.658. Compared with formula (1), this formula had a smaller standard deviation and could better demonstrate the relationship among ethanol δ¹³C, hexanoic acid δ¹³C and ethyl hexanoate δ¹³C in Baijiu. It had certain applicability in Baijiu, providing technical support for the application of stable isotope technology in the exogenous addition of Baijiu.

Under the development background of globalization advancement and technological innovation, the rapid changes in the modern market environment have posed new challenges to traditional brand management strategies, which are difficult to adapt to the changing needs of the modern market, and enterprises urgently need to explore new marketing strategies in digital transformation. In this article, the current situation of the application of dynamic brand management in the digital transformation of Baijiu enterprises was described, the challenges and significance of the digital transformation of dynamic brand management in the Baijiu industry were briefly introduced, and suggestions for the strategic adjustment of dynamic brand management in the digital transformation of Baijiu enterprises were put forward from the aspects of deepening the private domain operation capability of Baijiu enterprises, building the global consumer operation capability, adopting preferential price incentive strategy to develop banquet business, innovating Baijiu digital marketing methods, and using big data technology and internet platform to achieve precision marketing, so as to help Baijiu enterprises adapt to the rapidly change market environment, improve the brand's market adaptability and consumer loyalty.

Baijiu brewing has a long history and is a unique brewing process in China. In modern industry, it also belongs to the industry with high pollution and high energy consumption. The development of environmental protection technology and the promotion of cleaner production in Baijiu industry will be important factors for the sustainable development of Baijiu industry. In this paper, the pollutant treatment technology, cleaner production, energy saving and emission reduction of the Baijiu industry were systematically sorted out and studied combined with the technological characteristics of Baijiu brewing, and the development direction of Baijiu industry under the background of "double carbon" was elaborated, which could provide references for the green and sustainable development of the Baijiu industry.

Since China's accession to the World Trade Organization, the wine import trade has achieved remarkable development results, largely meeting the people's ever-growing needs for a better life. To deeply explore its development status, using data from the United Nations Commodity Trade Database, the International Organization of Vine and Wine, and other sources, the overall scale, international status, market sources, product structure, and average import price of wine import trade in China from 2001 to 2023 were analyzed. It was found that there were still some problems and deficiencies in the development of wine import trade in China. Firstly, the growth momentum of imports had been extremely rapid, which had led to a significant expansion of the trade deficit and had a considerable impact on related domestic industries. Secondly, the expansion of the import source market in terms of quantity was relatively limited, and the regional structure was not entirely reasonable. There was an excessive reliance on certain specific regions. Thirdly, the average import price had been on a continuous upward trend, which had gradually deteriorated the terms of trade, increasing import costs and trade risks. Fourth, the import supervision mechanism was still not sound enough, and the management of the market competition order was also not perfect. There were some phenomena that disrupt fair market competition. The research results suggested that China should actively promote the transformation and upgrading of its domestic wine industry and cultivate new competitive advantages for itself. Expanded the number of import source markets, optimized the regional structure, enhanced the ability to resist external risks, increased international discourse power, and improved trade terms. Improved the import supervision system, perfected the product quality inspection system, and maintained a fair and competitive market order. Encouraged domestic wine enterprises to "go global", deepen international capacity investment and cooperation, enhanced the resilience and security of the industrial chain and supply chain, promoted investment-driven growth in related imports, and achieved sustainable and healthy development of wine import trade in China.

The Baijiu industry in Guizhou is confronted with numerous challenges in achieving high-quality development, especially in terms of environmental carrying capacity, brand building, and technological innovation. The current situation and challenges faced by the development of Baijiu industry in Guizhou were briefly introduced. From the perspective of regional economic development, the Baijiu industry development was analyzed by center-periphery theory and new economic geography theory. The high-quality development path of Baijiu industry in Guizhou was analyzed from four aspects: regional development strategies and resource allocation optimization, diversification and innovation of Baijiu industry, regional competition theory, regional policy and planning theory. These strategies would provide strong support for the sustainable development of Baijiu industry in the context of globalization, the overall improvement of the local economy and the transformation and upgrading of the industry.