In the fermentation process, the diversity of microbial communities affects the yield and quality of Baijiu, and also affects the flavor and taste of Baijiu. In recent years, with the development of omics technology and flavor detection technology, as well as the deepening of research on fermentation microorganisms and flavor substances in Baijiu, the changes of microbial communities and the characteristics of flavor substances in the process of Baijiu brewing have gradually become clear. In this paper, the sources and types of microorganisms in the fermentation process of strong- flavor (Nongxiangxing) Baijiu, the characteristics of flavor substances in strong-flavor Baijiu, and the interaction between microbial communities and flavor substances were summarized, and the current research progress and future direction of strong-flavor Baijiu fermentation were expounded through the above three aspects, aiming to provide a reference for the research on strong-flavor Baijiu.

The acquisition of traditional protein in China depends heavily on planting and aquaculture, and there is a serious dependence on land and water resources, which is difficult to cope with the huge protein gap. The protein content in yeast is more than 50%, and the essential amino acids account for 47.58% of the total amino acids, which is a completely high-quality protein. At present, industrial waste yeast is mostly used to extract yeast protein. If yeast strains with high nutrition can be screened through yeast proteomic analysis, it can lay a foundation for the utilization of yeast protein resources. The green and efficient yeast protein preparation technology directly affects the utilization of yeast protein. At present, most of the yeast proteins are prepared by acid and alkali, and it is urgent to develop efficient and clean yeast protein preparation technology. In this paper, the proteomic techniques were introduced, and the proteomic differences of yeast strains with different species, different culture conditions and different growth stages, as well as the comparison of various yeast protein preparation processes were discussed, in order to lay a theoretical foundation for the screening of high-protein yeast strains and the high-value utilization of yeast protein resources, and outline the future development prospects.

As a key substance in the fermentation process of Baijiu, Daqu plays the roles of saccharification, fermentation and aroma generator, and the quality of Daqu directly affects the yield and quality of Baijiu. Daqu contains rich microbial resources and its metabolites, which constitute the material basis for the unique flavour of strong-flavor (Nongxiangxing) Baijiu. Based on the idea of optimizing the production technology of strong-flavor Baijiu Daqu and regulating its fermentation process parameters, the production process of strong-flavor Daqu was introduced, and four aspects of volatile flavour substances, biochemical indexes, physicochemical indexes, and microbial succession were reviewed. Combined with the current research status, the production technology of strong-flavor Daqu and the application of Daqu quality control were prospected.

Hongqu, as a fermented product with lipid-lowering effect, is produced by fermentation with Monascus and rice. Monacolin K, the most representative lipid-lowering component in Hongqu, is synthesized through the synergy of 9 genes (mokA to mokI), with the genes mokA and mokB being the key genes in this synthesis pathway. The fermentation process influences the expression of genes related to Monacolin K, thereby increasing its content in Hongqu to meet the growing market demand. In this paper, various factors affecting the synthesis of Monacolin K were comprehensively explored, including genes, synthetic pathways, and the effects of fermentation conditions on gene expression. Through an in-depth analysis of these elements, it was expected to provide references for the future study on the metabolic regulation of Monacrin K and its efficient use in industrial production, and laid a solid foundation for the further development and commercial application of Hongqu industry.

In this study, the volatile flavor components components in original samples (numbered as A, B and C) of special grade, first grade, and second grade strong-flavor (Nongxiangxing) Baijiu were analyzed by comprehensive two-dimensional gas chromatography-mass spectrometry (GC×GC-MS). The key flavor compounds (OAV≥1) were screened based on odor activity value (OAV), and key differential flavor compounds (OAV≥1,VIP>1) were screened by the variable importance in projection (VIP) values of orthogonal partial least squares-discriminant analysis (OPLS-DA). Furthermore, the correlation analysis was conducted between the key differential flavor compounds and the sensory characteristics, combined with the sensory evaluation of the Baijiu samples. The results shown that the contents of ethyl caproate, ethyl acetate and ethyl butyrate in grade A wine samples and the types of key flavor substances were higher than those in grade B and C wine samples. Combined with the VIP values, a total of 11 key differential flavor compounds were obtained, which were mainly hexyl caproate, ethyl caproate, propyl caproate, and so on. The sensory scores of grade A Baijiu sample were higher, with floral, fruity, and sweet aromas and mellow flavors with discernible aftertastes. The correlation analysis results showed that esters (ethyl caproate, isobutyl acetate, hexyl caproate, propyl caproate, etc.) were positively correlated with spiciness, mellowness, sweetness, and aftertaste in general. Alcohol compounds (2-methyl-1-butanol, 3-methyl-1-butanol) were positively correlated with grain aroma and sour taste, but negatively correlated with alcohol sweetness and coordination.

Ethyl carbamate (EC) is a potential gene carcinogen and widely exists in brewing liquor, but EC content in some Chinese Baijiu is higher than the international standard 150 μg/L, which seriously threatens the health and safety of drinking consumers. In this study, different kinds of adsorbent materials were selected to remove EC from Feng-flavor Baijiu, and the adsorption materials with better performance based on EC removal rates, flavor substances loss and sensory evaluation. The results showed that 3 adsorption material: diatomite No. 3, No. 5 and resin D751 were selected, and the corresponding EC removal rates were 24%, 25% and 31%, respectively. Resin D751 had a greater loss of flavor substances in liquor, especially, the loss rates of esters and aldehydes were more than 50%. However, diatomite No.3 and 5 had a smaller loss of flavor substances, the loss rates of esters, alcohols and aldehydes were 11%, 11%, 6% and 2%, 6%, 14%, respectively. According to the sensory evaluation, diatomite No. 3 and No. 5 had little influence on the aroma of the liquor, diatomite No. 5 had better body taste than No. 3. In conclusion, diatomite No. 5 was selected as a suitable adsorbent to remove EC in liquor.

The blending process of raw materials based on the appearance observation of Zaopei (fermented grains) is the key link of traditional process of strong-flavor (Nongxiangxing) Baijiu, which has an important impact on the yield and quality of the original Baijiu production. In this study, solid- state fermentation of strong-flavor Baijiu was simulated at the laboratory level, and the effects of the ration of grains to fermented grains, and the ratio of grains to rice husk on the physicochemical properties and main volatile flavor substances of Zaopei were investigated by conventional detection method and headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that the different ratios of grains to fermented grains, and grains to rice husk had a significant effect on the moisture, acidity and starch content of Zaopei (P>0.05). A high ratio of grains to fermented grains (>25%) or a high ratio of grains to rice husk (>20%) would result the residual starch content of Zaopei greater than 15%, which was not conducive to full fermentation. The HS-SPME-GC-MS results showed that a total of 7 important alcohol and ester volatile flavor substances were detected in Zaopei with a ratio of grains to fermented grains 20%-25% after the fermentation, which were higher than those of other experimental groups. Appropriate ingredients of grains and rice husk were important prerequisites for ensuring the normal fermentation of Zaopei and the production of rich and coordinated flavor compounds.

In order to investigate the effects of 10 Chinese medicinal materials (cinnamon, clove, Salviae miltiorrhizae, ginseng, Astragalus Membranaceus, Pericarpium Citri Reticulatae (Chenpi), Angelica sinensis (Danggui), Ligusticum Chuanxiong (Chuanxiong), Polygonum hydropiper (Laliao), Licorice) added in Green-covering Guanyin Tuqu on the quality of light-flavor (Qingxiangxing) Baijiu, 10 Chinese medicinal materials were added at 5% addition in the Green-covering Guanyin Tuqu (Yaoqu), and pure Green-covering Guanyin Tuqu (Tuqu) as a control, Yaoqu Baiju and Tuqu Baijiu were brewed, respectively. The liquor yield, liquor quality indexes (ethyl acetate, n-propanol, fusel oil), volatile flavor substances and active ingredient were determined by gas chromatography (GC), gas chromatography mass spectrometry (GC-MS) and headspace solid phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS). The results showed that compared with Tuqu Baijiu, the liquor yield of Yaoqu Baijiu increased by 2.93 percentage points, n-propanol and fusel oil decreased by 0.08 g/L and 0.12 g/L, respectively, and ethyl acetate decreased by 0.18 g/L. 99 and 101 kinds of volatile flavor substances were detected in the samples of Tuqu Baijiu and Yaoqu Baijiu, respectively. Isocaryophyllene, copaene, calamene, eugenol and α-calacorene were found in Yaoqu Baijiu, among which the relative content of isocaryophyllene was the highest (1.36%). Compared with Tuqu Baijiu samples, the contents of tetramethylpyrazine and guaiacol in Yaogu Baijiu increased by 12.62% and 23.36%, respectively.

In order to explore the quality characteristics of sauce-flavor (Jiangxiangxing), alcohol-sweet, Jiaodi typical base liquor in sauce-flavor Baijiu, the volatile components of the three typical base liquor were visually analyzed by gas chromatography-ion migration spectrometry (GC-IMS). Combined with principal component analysis (PCA), orthogonal partial least squares-discriminant analysis (OPLS-DA), fingerprint and relative odor activity value (ROAV), the differences of volatile components in different typical base liquor were investigated. The results showed that a total of 35 volatile components were detected in the three typical base liquor, including 16 esters, 10 aldehydes and ketones, 4 alcohols, 2 acids, 1 furan and 2 others. There were differences in the volatile components of the three typical base liquor. According to P<0.05, variable importance in the projection (VIP) value and relative odor activity value (ROAV), 3 key differential compounds (VIP>1, ROAV>1, P<0.05) were obtained, which were ethyl 3-methylbutyrate, butyraldehyde and hexanal, respectively. The research results provided a basis for analysis of volatile aroma characteristics of different base liquor of sauce-flavor Baijiu and a valuable reference for distinguishing the quality of different typical base liquor.

In this study, Bacillus spp were screened from high temperature Daqu. The strains were preliminarily screened through high temperature resistance test and protease activity determination, rescreened by V-P test and tetramethylpyrazine content analysis. The screened strains identified through morphological observation, physiological and biochemical tests and molecular biology techniques. The volatile flavor substances in the fermentation liquid of the strains were analyzed by GC-MS, and the strains were applied to the stacking of fermented grains. The results showed that a total of 18 proteinase- producing strains and 1 high yield tetramethylpyrazine strain D-13-11 were screened, and the high yield tetramethylpyrazine strain D-13-11 was identified as Bacillus velezensis with its content as high as 339.99 mg/L. The GC-MS results showed that a total of 42 substances were detected, including pyrazines 4, esters 15, alcohols 4, aldehydes and ketones 4, acids 6, phenols 2, alkanes and siloxanes 7. The relative content of pyrazine compounds was the highest, reaching 40.14%, and the tetramethylpyrazine was the main compound (24.84%). The strain D-13-11 was inoculated into the stacking of fermented grains with inoculum 7%, and the relative content of pyrazine compounds was significantly higher than that of the control group. Among them, the content of tetramethylpyrazine was 11.38 μg/g, which was 71.13 times that of the control group.

In order to realize the rapid grading and quality control of strong-flavor (Nongxiangxing) original Baijiu, a rapid detection model for the content of total acid, caproic acid, acetic acid and butyric acid in strong-flavor original Baijiu was established by Fourier transform mid-infrared spectroscopy (FT-MIR) combined with partial least square (PLS) method. The optimal principal component numbers of the model were screened by relative error share, and the model were tested. The results showed that the coefficients of determination R² of the quantitative models for total acid, caproic acid, acetic acid and butyric acid were more than 0.90, the root-mean-square error (RMSE) of both the calibration set and the prediction set was less than 0.041 g/L, the optimal numbers of principal component were 9, 19, 8 and 9, respectively, and the relative errors of the quantitative models were less than 10% for total acid, caproic acid and acetic acid and less than 51% for butyric acid. In summary, the prediction model of total acid, acetic acid and caproic acid based on mid-infrared spectroscopy had good prediction ability, which could provide data support and theoretical basis for the rapid grading and quality control of strong-flavor original Baijiu.

To investigate the influences of seasonal variation on the microbial community structure and flavor compounds of strong-flavor (Nongxiang- xing) Baijiu Daqu in Qionglai and Yibin, the microbial communities were analyzed by Illumina Miseq high-throughput sequencing technology, and the volatile flavor compounds were analyzed by headspace-tandem thermal desorptionin (HS-TD) combined with gas chromatography-tandem quadrupole time-of-flight mass spectrometry (GC-QTOF MS). The differential volatile flavor compounds were analyzed based on variable importance projection (VIP) value (VIP>0.5), and the correlation between microbial community structure and volatile flavor compounds was also analyzed. The results showed that the relative abundance of Lactobacillus in Daqu from Qionglai and Yibin was the highest in summer (31.1% and 31.4%, respectively). The relative abundances of Aspergillus, Fusarium and Talaromyces were higher in spring and autumn, respectively. A total of 35 volatile flavor compounds were detected in Qionglai and Yibin Daqu, common and unique volatile flavor compounds were 24, 4 and 7, respectively. The substances with relatively high contents were alcohols (40.64%) and aldehydes (34.52%), respectively. The differential volatile flavor compounds of Daqu from Qionglai and Yibin included 13 kinds, such as isovaleraldehyde, 2,3-butanediol, 3-hydroxy-2-butanone, etc. Bacillus and etc. in Daqu from Qionglai showed significant positive correlation with ethyl acetate, 2,3-butanedione and 2,5-dimethylpyrazine, which contributed significantly to the production of ester, alcohol, etc.

In this study, the activated carbon with the worst adsorption effect among the 7 activated carbon was modified by phosphoric acid method, so as to improve its ability to remove furfural and reduce its adsorption of flavor components in Baijiu. With the comprehensive indexes of furfural removal rate and total ester retention rate in Baijiu as evaluation indexes, phosphoric acid content, impregnation ratio, activation temperature, time, carbonation temperature and time as influencing factors, the preparation conditions of modified activated carbon were optimized by single factor and orthogonal experiments. The structure of activated carbon before and after modification was characterized by BET specific surface area measurement method, scanning electron microscopy (SEM) and Fourier infrared spectroscopy (FTIR), and the adsorption properties of modified activated carbon for alcoholic beverages were analyzed. The results showed that the optimum preparation conditions were as follows: phosphoric acid content 35%, impregnation ratio 1∶7, activation temperature 200 ℃, time 2 h, carbonization temperature 300 ℃, and time 2.0 h. Under these optimal conditions, the furfural removal rate by modified activated carbon was increased from 13.18% to 39.28%, and the retention rate of total ester was increased from 87.09% to 97.96%. BET, SEM and FTIR results showed that the pore size (average pore size>2 nm) of activated carbon for alcoholic beverages was increased by phosphoric acid method. The adsorption performance tests results showed that the modified activated carbon could effectively improve the adsorption performance of activated carbon.

The microbial diversity and community structure of red sour soup and leek red sour soup were analyzed by Illumina miseq high-throughput sequencing. The results showed that the bacterial flora relative abundance of leek red acid soup was higher than that of red acid soup, the diversity was lower than that of red acid soup, and the fungal flora was opposite. There were some differences in the microbial communities of the two kinds of red acid soup samples, which were mainly reflected in the relative abundance. A total of 8 bacterial phylum and 4 fungal phylum were annotated from red acid soup samples, a total of 18 bacterial phyla and 3 fungal phyla were annotated from leek red sour soup samples. The dominant bacterial phyla (relative abundance>1%) were all Firmicutes, Proteobacteria and Cyanobacteria, the dominant fungal phyla were all Ascomycota and Basidiomycota. A total of 43 bacterial genera and 25 fungal genera were annotated from the red sour soup samples, and 103 bacterial genera and 18 fungal genera were annotated from the leek red sour soup samples. The dominant bacterial genera (relative abundance>1%) were all Lactobacillus, Lentilactobacillus, Pediococcus, Kosakonia, Lacticaseibacillus and Lactiplantibacillus. The dominant fungi genera were all Saccharomyces, Amphinema, Pichia, Ascomycota_ gen_Incertae_sedis, Tetracladium and Kazachstania.

In order to explore the differences of Xiaoqu light-flavor (Qingxiangxing) Baijiu brewed with different varieties of rice, the physicochemical indexes, cooking characteristics, brewing characteristics and flavor components of Xiaoqu light-flavor Baijiu brewed with different rice varieties (Gangyou 188, Teyou 94, Gangyou 900 and Chuanliangyou No.1) were analyzed by differential scanning calorimeter (DSC), rapid viscosity analyzer (RVA), conventional detection methods and GC-MS, and the correlation of the results was analyzed. The results showed that Chuanliangyou No.1 had the highest crude protein content, amylopectin content, and amylopectin to amylose ratio (8.99, 61.04%, 3.82), Teyou 94 had the highest crude fat content (2.1%), Gangyou 188 had the highest crude starch, starch utilization rate and liquor yield (79.71%, 93.6%, 44.6%). The contents of ethyl acetate and ethyl lactate were the highest in Gangyou 188, which were 112.79 mg/L and 30.13 mg/L, respectively. Chuanliangyou No. 1 had the lowest enthalpy (11.92 J/g). The gelatinization temperature of Teyou 94 was the lowest (80.83 ℃). Gangyou 900 had the lowest regenerative value (1 723 cp). The correlation results showed that there were significant positive correlations between termination temperature and moisture, pasting temperature and crude starch content, final viscosity and valley viscosity, recovery value and final viscosity (P<0.05), the starch utilization rates and liquor yield were significantly negatively correlated with crude fat (P<0.05), and liquor yield was significantly positively correlated with crude starch and amylopectin content (P<0.05). To sum up, Gangyou 188 was a relatively ideal raw material for brewing Xiaoqu light-flavor Baijiu.

In order to explore the effect of Guizhou red sour soup on lipid metabolism in high-fat diet rats and its mechanism, using specific pathogen- free (SPF) SD male rats as experimental subjects and randomly divided into three groups for 12 weeks of continuous intervention. The body and liver mass of the rats were weighed, the body mass index (BMI) and liver index (LI) were calculated, the serum lipid level was detected, and the histopathological changes of the liver were observed. The expression levels of leukocyte differentiation antigen 36 (CD36), fatty acid transporter 4 (FATP4), peroxisome proliferator-activated receptor α (PPARα) and carnitine palmitoyl transferase 1 (CPT1) in liver were determined. The results showed that Guizhou red sour soup could reduce the body mass, body mass index and liver index of high-fat diet rats, reduce the levels of triglyceride (TG), total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-C) in serum, and increase the level of high-density lipoprotein cholesterol (HDL-C). At the same time, Guizhou red sour soup could inhibit the expression of FATP4 and CD36 in the liver of high-fat diet rats, and promote the expression of PPARα and CPT1. The results showed that Guizhou red sour soup could prevent the occurrence of obesity in rats with high fat diet, improve blood lipid level and liver steatosis. The mechanism of its action might be that it inhibited fatty acid uptake and transport in hepatocytes and promoted the β-oxidation of fatty acid in hepatocytes, thus improving the disorder of lipid metabolism in rats.

In order to explore the effects of different carbon sources on the flavor of fermented Rosa roxbunghii juice, the flavor characteristics of R. roxbunghii juice (RRT-YM, RRT-ZT) with different carbon sources (corn flour, sucrose) fermented by Lactobacillus paracasei were analyzed by electronic nose combined with headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that the growth rate of lactic acid bacteria in RRT-YM was faster than that in RRT-ZT. The viable lactic acid bacteria counts reached the highest value of 8.69 lg CFU/g at 3 d, and the pH, soluble solid content and sensory score were 2.98, 2.93% and 24.93 points, respectively. Electronic nose analysis showed that sulfur compounds, terpenoids and aromatic substances accounted for more in RRT-YM than in other groups. The volatile flavor components analysis showed that RRT-YM had 20 types of volatile flavor components, and the contents of terpenoids, alcohols and aldehydes were higher than those of RRT-ZT. Among them, squalene, benzyl alcohol and octyl aldehyde were the unique volatile components of RRT-YM with high content of 5.21 mg/L, 4.24 mg/L and 2.99 mg/L, respectively, which contributed to the sweetness, fruit and citrus flavor of RRT-YM. In conclusion, the flavor of R. roxbunghii juice with corn flour as carbon source fermented by lactic acid bacteria was better.

In this study, using fermented grain in the mechanized brewing process of strong-flavor (Nongxiangxing) Baijiu as the research object, based on headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS), the volatile flavor substances in fermented grains at the upper, the middle and the lower layers were analyzed, and the ester substances with the detection rate >65% were analyzed by principal component analysis (PCA). The results showed that the main volatile flavor substances in different layers of fermented grains in the fermentation process were acids, esters and alcohols, and their content changes were similar to some extent. The relative contents of acids and esters fluctuated greatly. Among them, the relative content of acids showed a downward trend as a whole, while esters showed an upward trend, and alcohols maintained a dynamic balance. At the end of the fermentation, the contents of volatile flavor substances in fermented grains at the lower layer was the highest (4.27 mg/g), followed by the middle layer (2.71 mg/g) and the upper layer (1.38 mg/g). In the whole fermentation process, there were 22 kinds of ester compounds with the detection rate >65%. Principal component analysis (PCA) of esters showed that the whole fermentation process could be divided into two stages of 0-45 d and 45-123 d. In the early stage of fermentation (0-45 d), the fermented grains in the middle and the lower layers were positively correlated with ethyl butyrate, ethyl acetate and L(-)-ethyl lactate. At the late stage of fermentation (45-123 d), the fermented grains at the upper layer were positively correlated with ethyl caproate, and fermented grains at the middle and the lower layers were positively correlated with 22 ester substances.

In order to scientifically evaluate and predict the fermentation temperature change trend of Daqu, using the representative Daqu-making rounds (the first, third, fourth and fifth rounds) in spring, summer, autumn and winter as research materials, comprehensively tracked and collected the fermentation temperature changes of 1 300 pieces of Daqu in two representative fermentation workshops. The fermentation temperature prediction model for the temperature of Daqu products in the whole workshop was established by principal component analysis (PCA) and cluster analysis (CA). To further verify the reliability of the prediction model, the temperature data of eight monitoring areas in another Daqu fermentation workshop were randomly paired and fed into the model for further verification. The results showed that the total temperature error of the predicted temperature and actual temperature of the first turning stage was less than 1.2 ℃, and the total temperature error of the second turning stage was less than 1.1 ℃. The average accuracy of the prediction model of Daqu-making temperature change data in four seasons was more than 95%, and there was no significant difference with the actual model in the test. The prediction model provided a scientific method for effective temperature evaluation of the whole pile, and also provided a scientific basis for temperature control of Daqu fermentation and its intelligent development.

In this study, using yellow, purple and white waxy corn as raw materials, Dazhu Xiaoqu, Huaxi Xiaoqu and Anqi sweet Jiuqu as starter culture, Qingchuan Huangjiu was prepared by different combinations of fermentation, and the most suitable fermentation raw materials and Jiuqu were determined. With alcohol content and sensory score as evaluation indexes, the optimum conditions for saccharification culture of Qingchuan Huangjiu were determined by single factor tests and Box-Benhnken response surface tests. The physicochemical indexes of Qingchuan Huangjiu were determined by national standard method, and the volatile flavor components were detected by GC-MS. The results showed that the optimal saccharification culture technology of Qingchuan Huangjiu was as follows: yellow waxy corn as raw material, Dazhu Xiaoqu as Jiuqu, Jiuqu addition 1.0%, saccharification culture temperature 28 ℃, time 61 h. The Qingchuan Huangjiu produced under these optimal conditions had harmonious taste, bright yellow color and rich aroma, with a unique style of Qingchuan Huangjiu, and the sensory score reached 93.6 points. The total acid (in terms of lactic acid), total sugar, amino acid nitrogen contents, alcohol content, and pH were (6.50±0.05) g/L, (7.86±0.04) g/L, (0.24±0.04) g/L, (12.50±0.21) %vol, and 3.65±0.054, respectively. The physicochemical indexes met the requirements of GB/T 13662—2018 "Huangjiu". A total of 28 volatile flavor substances were detected from Qingchuan Huangjiu, including 12 esters, 6 alcohols, 5 aldehydes, 4 acids and 1 ketone.

Using Vitis davidii Foex grapes as the raw material, the V. davidii Foex wine was prepared with the fermentation by Saccharomyces cerevisiae FX-10 and Wickerhamomyces anomalus WK. With anthocyanin content and sensory score as evaluation indexes, the fermentation process was optimized by single factor tests and orthogonal tests, and the quality and volatile flavor components were analyzed. The results showed that the optimal fermentation process of the V. davidii Foex wine was as follows: impregnation temperature 12 ℃, time 20 h, yeast inoculum 1.5%, yeast inoculation ratio (FX-10∶WK) 3∶7, pre-fermentation temperature 24 ℃. Under these conditions, the V. davidii Foex wine was purple and bright in color, pure in fruit and wine flavor, harmonious in flavor, full in body, mellow and harmonious, with the typical characteristics of this product, and the sensory score was 87.38 points. Anthocyanin content was 583.86 mg/L, soluble solid content was 3.98 °Bx, alcohol content was 12.57%vol, reducing sugar content was 3.24 g/L, total acid content was 4.62 g/L, and volatile acid content was 0.86 g/L. The total microbial colony counts and Escherichia coli were not detected, and the physicochemical and microbial indexes were in line with the relevant standards. A total of 39 volatile flavor components were detected from V. davidii Foex wine with a total content of 311.754 mg/L, including 10 alcohols, 4 aldehydes, 5 acids, 14 esters and 6 other substances.

In this study, using wheat bran as raw materials, Fuqu was prepared by addition of distiller's grains from strong-flavor (Nongxiangxing) Baijiu production. With starch liquor yield, saccharification enzyme activity of Fuqu and bacteria and yeasts counts as evaluation indexes, the effects of distiller's grains addition, water addition, culture temperature and Daqu inoculum on the evaluation indexes were determined by single factor tests, and the Qu-making process conditions were optimized by orthogonal tests. The results showed that adding distiller's grains could increase glucoamylase activity, microbial quantity and liquor yield of starch, the optimum Qu-making process conditions were as follows: distiller's grains addition 10%, water addition 55%, culture temperature 30 ℃, Daqu inoculum 7%. Under the optimized Qu-making process conditions, the liquor yield of starch reached 51.4%, which was 38.91% higher than that before optimization.

Distillated apricot liquor was prepared using 'Feng Yuan Hong' apricots in Xinjiang, and the distillation process was optimized by single factor and orthogonal tests. The volatile flavor substances of distillated 'Feng Yuan Hong' apricot liquor were analyzed by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography (GC-MS) technology, and the key aroma substances were screened based on odor activity value (OAV). The results showed that the optimal distillation process was preheating temperature 74 ℃, time 9 min, and removing 6% of the head liquor and 30% of the tail liquor. Under these optimal conditions, the fuzzy mathematical sensory score of distillated 'Feng Yuan Hong' apricot liquor was 83.05 points. A total of 60 volatile aroma substances were detected in the distillated 'Feng Yuan Hong' apricot liquor, including 8 alcohols, 4 aldehydes, 21 esters, 11 terpenes, 4 ketones and 12 others. A total of 27 key aroma substances (OAV>1) were screened out, mainly linalool, ethyl caprylate, α-pinitol, (E)-β-basilene, isobutyl acetate, β-phyllophorone, p-menthane-1,3,8-triene, n-butanol, methyl hexanoate, isoamyl caprylate, ethyl benzoate, isoamyl acetate, 2-methylbutyric acid ethyl ester, butyric acid ethyl ester, and other compounds. Distillated 'Feng Yuan Hong' apricot liquor had pleasant aroma, balanced taste and rich aroma compounds.

In order to optimize the production process of fermented mustard, the effects of different pretreatment methods of fresh mustard on physicochemical indexes, color parameters, texture, volatile flavor components, and sensory quality of fermented mustard were investigated. Principal component analysis (PCA), orthogonal partial least squares-discriminant analysis (OPLS-DA) and cluster analysis (CA) were performed based on texture, volatile flavor components, and differential volatile flavor components were screened using variable importance in the projection (VIP) values. The results showed that the optimal pre-treatment method for fresh mustard: soaked it in 4% saline for 2 h, then dried the surface moisture naturally (dried 8 h, moisture 83.3%). The total acid and amino acid nitrogen contents of the naturally fermented mustard product were 19.98 g/kg and 0.28 g/100 g, and the L* value, a* value, b* value, and color difference value were 36.07, -0.27, 4.70, 4.21, respectively. The comprehensive texture score was 1.71 points, and the sensory score was 92 points. The nitrite content was 0.014 3 mg/kg, which was much lower than the national limit standard (20 mg/kg). A total of 74 volatile flavor components in fermented mustard samples with different pretreatments were detected, including 15 alcohols, 1 phenol, 2 ketones, 12 aldehydes, 3 nitriles, 7 esters, 4 isothiocyanates, 29 hydrocarbons, and 1 other type. OPLS-DA could effectively distinguish fermented mustard samples with different pretreatments, and a total of 45 differentially volatile flavor components (VIP values>1) were screened.

To investigate the effect of ultrasonic treatment in the soaking stage on the accelerating aging of new whiskey, the new whiskey was treated with ultrasonic after adding oak chips. Under ice bath conditions, an intermittent treatment method was used with ultrasonic power 720 W, frequency 20 kHz, and ultrasonic treatment for 4 min and stop for 6 min. The treatment lasted for 60 min/d for 7 d. Using the untreated whiskey sample as control, the changes in color, clarity, average cluster particle size, total phenols, oak extract, total esters, and higher alcohol contents of all whiskey samples were measured during the aging, and the differences between whiskey samples aged for 90 d, new whiskey and finished whisky were compared by orthogonal partial least squares-discriminant analysis (OPLS-DA) and rapid sensory analysis. The results showed that compared with the untreated whiskey sample, the color of the whiskey sample treated with ultrasonic increased by 6.4%, and the clarity decreased by 8.9%. The average cluster particle size in the whisky sample was increased in advance by ultrasonic effect, and the contents of syringic acid, vanillic acid, coniferal, coniferyl aldehyde, sinapinaldehyde, and higher alcohols increased in the whiskey sample, while the total ester content decreased. Whiskey samples treated with ultrasonic was closer to the finished whiskey in terms of aroma compared to untreated whiskey samples. Therefore, the ultrasonic treatment of new whiskey could promote the aging of new whiskey in the soaking stage.

In order to study the effect of rootstocks on the quality of Cabernet Sauvignon wine, using self-rooted Cabernet Sauvignon (CS) as control, dry red wines were brewed using Cabernet Sauvignon (CS/5BB, CS/SO4) grafted with two kinds of rootstocks (5BB, SO4). The physicochemical indexes, monomer phenols, anthocyanin monomer and volatile flavor components of dry red wine were determined, and sensory evaluation was carried out. The results showed that the alcohol content in the dry red wine brewed with CS/5BB was slightly higher than that in the dry red wine brewed with CS/SO4 and CS. The contents of residual sugar and total acid in the dry red wine brewed with CS/5BB and CS/SO4 were lower than those in the dry red wine brewed with CS, while the contents of total phenols, total proanthocyanidins, total flavonoids and total anthocyanins were higher than those in the dry red wine brewed with CS. A total of 22 monomer phenols were detected from dry red wine. Among them, the monomer phenols detected in the dry red wine brewed with CS/5BB and CS/SO4 were 16 and 17 types, respectively, and the contents were higher than those in the dry red wine brewed with CS, respectively. The contents of anthocyanidin monomer in the dry red wine brewed with CS/5BB and CS/SO4 were generally higher than those in the dry red wine brewed with CS. A total of 107 volatile flavor components were detected from dry red wine, and the contents of volatile flavor components in the dry red wine brewed with CS/5BB and CS/SO4 were 0.465 mg/L and 0.648 mg/L higher than those in the dry red wine brewed with CS, respectively. The sensory quality of dry red wine brewed with CS/5BB was better than that of dry red wine brewed with CS and CS/SO4. In summary, 5BB rootstock could be used as a preferred rootstock for grafting Cabernet Sauvignon.

In this experiment, using the "Tou-you" and the "Er-you" of "Huangtan soy sauce" aged for 7 years, 4 years and 2 years as raw materials, the effects of aging time on the quality of "Yuan-you" were studied, and the quality difference between "Tou-you" and the "Er-you" were compared. The results showed that with the extension of aging time, the contents of amino acid nitrogen, soluble salt-free solids, total acid, free amino acid and color value increased, the contents of reducing sugar and sodium chloride of the "Tou-you" and the "Er-you" decreased. The contents of amino acid nitrogen, reducing sugar, soluble salt-free solids, total acid and free amino acids in the "Tou-you" were significantly higher than those in the "Er-you" (P<0.05). The amino acid nitrogen content of the "Tou-you" aged for 7 years was about 5.2 times that of the "Er-you" aged for 2 years. The analysis of electronic nose and electronic tongue showed that the contents of nitrogen oxides, sulfur compounds and alkanes in soy sauce were higher, among which the content of "Tou-you" aged for 7 years was the highest, and the richness of sourness, astringency, bitter aftertaste and umami gradually increased with the extension of aging time. In summary, prolonging the aging time could significantly improve the quality of "Yuan-you", and the quality of the "Tou-you" was higher than that of the "Er-you".

Taking 4 commercial vinegars (samples LV, ZV, SV, and BV) as the research objects, the sensory evaluation, basic physicochemical indexes, volatile flavor compounds, and non-volatile compounds were analyzed, cluster analysis (CA) and partial least squares-discriminant analysis (PLS-DA) were carried out based on detection results, and the differential flavor substances (variable importance in the projection (VIP) values>1) were determined. The results showed that the sample LV had the highest score of sweetness, saltiness and acceptability. The soluble solid and reducing sugar contents of sample ZV were the highest, which were 10.26 g/100 ml and 1.9 g/100 ml, respectively. The GC-MS showed that the types and relative contents of volatile flavor compounds in samples BV and LV were the highest, respectively, which were 66 and 165.5 mg/kg, respectively. CA results showed that the common compounds such as methyl acetate and phenylethyl acetate were relatively high in sample LV. The contents of total polyphenols and total organic acids in sample BV were the highest, which were 1.55 mg/ml and 19.54 mg/ml, respectively. The total flavonoids contents in sample ZV were the highest, which were 0.41 mg/ml. PLS-DA results showed that the samples BV, ZV, LV and SV were positively correlated with 5-methylfurfural, diethyl succinate, acetoin and trimethylpyrazine, respectively. The differential flavor substances affecting the vinegar flavor were ethyl acetate, phenylethyl acetate and furfural, etc.

In this study, soaked bayberry wines were prepared by 6 kinds of flavor types (sauce-flavor (Jiangxiangxing), Te-flavor, Chi-flavor, Laobaigan- flavor, light-flavor and strong-flavor (Nongxiangxing)) Baijiu. The physicochemical indexes, antioxidant activities during the soaking process, and the organic acids contents and volatile flavor substances at the end of soaking were analyzed. The results showed that at the end of soaking, the total acid contents (5.88 g/L) in sauce-flavor soaked bayberry wine were higher than that in other flavor types. The contents of total sugar (193.43 mg/L) and anthocyanins (2.05 mg/L) in Chi-flavor soaked bayberry wine were higher than that in other flavor types, and the 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging ability and Fe³⁺ reducing/antioxidant ability were stronger than those of other flavor types. The color and chromaticity of Laobaigan-flavor soaked bayberry wines were higher than those of other flavor types. The contents of total esters (10.60 g/L), total phenols (0.87 mg/L), total flavonoids (21 mg/L) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS⁺) free radical scavenging ability of Te-flavor soaked bayberry wine were better than those of other flavor types. The transmittance and citric acid content (850.16 mg/L) of strong-flavor soaked bayberry wine were higher than those of other flavor types. A total of 22 volatile flavor substances were detected in different flavor types of soaked bayberry wine, among which the main volatile flavor substances were esters. The relative content of typical flavor substance caryophyllene (54.55%) was higher than that of other flavor types.

Using Lactobacillus delbrueckii HB49-2 with high optical purity D-lactic acid production as original strain and D-lactic acid yield as the evaluation index, the fermentation conditions of high optical purity D-lactic acid produced by L. delbrueckii HB49-2 were optimized by single factor tests and response surface tests, and the optical purity of D-lactic acid was calculated. The results showed that the optimal fermentation conditions for the production of D-lactic acid by L. delbrueckii HB49-2 were inoculum 15%, fermentation temperature 39 ℃, and the optimal fermentation medium were glucose 110 g/L, peptone 10 g/L, yeast extract 10 g/L, dipotassium hydrogen phosphate 0.25 g/L, potassium dihydrogen phosphate 0.25 g/L, sodium acetate 0.05 g/L, magnesium sulfate 0.5 g/L, vitamin B₁₂ 40 mg/L, and calcium carbonate 50 g/L. After 72 h of cultivation under these optimal conditions, the D-lactic acid yield was 82.15 g/L, which was 32.4% higher than that before optimization (62.01 g/L), and the average optical purity reached 99.89%.

In this study, the grain composition of different varieties of non-glutinous sorghum (Aozhouhong, Aidunliangwang) and glutinous sorghum (Hongyingzi, Yinuohong, Luzhounuohong) was studied, and the micromorphology, crystallization, gelatinization and thermal characteristics of starch were determined. The correlation between the physicochemical properties of sorghum starch was analyzed. The results showed that the physiochemical indexes of different sorghum grains were significantly different. The contents of water, protein and fat were all in line with the standard GB/T 8231—2007 "Sorghum". The contents of tannin and starch were the highest in Hongyingzi and Aidunliangwang, respectively (1.21% and 69.34%). The amylose contents of non-glutinous sorghum (14.25%-29.61%) were higher than that of glutinous sorghum (1.17%-2.24%), while the amylopectin contents of non-glutinous sorghum (33.60%-55.09%) were lower than that of glutinous sorghum (60.27%-61.48%). The grain shape of sorghum starch was similar, and it was irregular spherical or polyhedron and typical A-type crystal. The grain diameter of non-glutinous sorghum starch was larger (15.44-15.55 μm), while the relative crystallinity and attenuation values of glutinous sorghum starch were higher (28.60%-35.35%, 2 564.33-3 096.67 cP), and the pasting temperature was lower (78.58-80.05 ℃). The gelatinization enthalpy ranged from 12.22 to 14.65 J/g. Correlation analysis showed that crystallinity, peak viscosity and decay value were highly significantly negatively correlated with amylose content (P<0.01), while recovery value, pasting temperature and amylose content were significantly positively correlated (P<0.05). Considering comprehensively, glutinous sorghum was more suitable as brewing material.

Exopolysaccharide (EPS) was produced by fermentation using Saccharomyces cerevisiae YY-02 as the test strain and initial fermentation medium as the culture medium. The fermentation conditions were optimized by single factor tests and response surface tests, and the functional properties (water retention, water solubility, emulsification and antioxidant properties) of EPS were studied. The results showed that the optimal medium formula for polysaccharide production by strain YY-02 was as follows: sucrose 73 g/L, yeast extract 21 g/L, NH₄Cl 2.0 g/L, KH₂PO₄ 2.0 g/L, CaCl₂ 0.3 g/L. The optimal culture conditions were obtained as follows: loading liquid volume 141 ml/250 ml, inoculum 2%, initial pH 7.0, fermentation time 144 h, and temperature 30 ℃. Under this optimization conditions, EPS yield reached 4.52 g/L, which was 2.50 times more than before optimization. The contents of total sugar, uronic acid, protein and sulfate of EPS produced by strain YY-02 were 83.65%, 15.27%, 0.78% and 0.30%, respectively. The water retention (WHC) and water solubility index (WSI) were 229.67% and 75.23%, respectively. When the mass concentration of EPS was 1 g/L, the emulsification of organic phase gasoline, soybean oil, benzaldehyde and petroleum ether was more than 25%. When the mass concentration of EPS was 3 g/L, the scavenging rates of 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS⁺), O₂^- free radical and H₂O₂ were the highest, which were 24.8%, 43.79% and 11.40%, respectively. Therefore, S. cerevisiae YY-02 had certain antioxidant activity.

In this study, black tea fungus liquid kiwifruit wine was prepared by fermentation with kiwifruit with skin and black tea fungus liquid as raw materials. By exploring microbial growth, the consumption of matrix (reducing sugar) and the production trend of product (ethanol) in the fermentation process, the relevant kinetic equations were established, and its active ingredient and antioxidant activity were determined. The results showed that the correlation coefficients R² of Boltzmann model reflecting the changes of yeast growth and ethanol production and Logistic model reflecting reducing sugar consumption, were all more than 0.98, which could effectively reflect the dynamic characteristics of kiwifruit wine fermented with black tea fungus liquid. With the prolongation of fermentation time, the contents of total phenols and total flavonoids in kiwifruit wine fermented by black tea fungus liquid increased first and then decreased, and reached the highest values of 1 101.69 mg/ml and 735.35 mg/ml at 192 h of fermentation. The free radical scavenging rates of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) increased first and then decreased, reaching the highest of 93.6% and 91.5% at 192 h of fermentation. The scavenging rate of hydroxyl radical (·OH) showed an increasing trend, and reached the highest at 336 h of fermentation, which was 54.48%. The results revealed the changes of metabolites and antioxidant activity during the fermentation of black tea fungus liquid kiwifruit wine, which provided a theoretical basis for its industrial production.

In order to improve the ability of strain to produce raw starch glucoamylase, the liquid fermentation was carried out with Cytophaga sp. CX08 as strain. Using the activity of raw starch glucoamylase as the response value, the compositions of fermentation medium were optimized by Plackett- Burman (PB) tests, the steepest climbing tests and Box-Behnken (BB) tests. The results showed that the optimal medium compositions for raw starch glucoamylase production were corn starch 42 g/L, NaNO₃ 4 g/L, K₂HPO₄ 3 g/L, KCl 0.4 g/L, MgSO₄·7H₂O 0.5 g/L and FeSO₄·7H₂O 0.02 g/L. Under these optimized conditions, the activity of raw starch glucoamylase produced by the strain was the highest, which was 168.31 U/ml and 1.61 times higher than that before optimization.

2,3-butanediol was produced by Raoultella ornithinolytica TH-21 using Helianthus tuberosus hydrolysate as raw material. Fermentation temperature, time, rotation rate and yeast extract mass concentration were selected as the influencing factors, the effects of each single factor on the 2,3-butanediol production were investigated, and the fermentation conditions were optimized by response surface tests. The results showed that the optimal fermentation conditions were as follows: fermentation temperature 28 ℃, fermentation time 25 h, rotation rate 270 r/min and yeast extract mass concentration 12 g/L. Under these optimal conditions, the 2,3-butanediol production could reach 19.2 g/L, which was increased by 22.68% compared to that before optimization. When the fermentation time was 25 h, the mass concentration of reducing sugar was 3.75 g/L, and the mass concentration of 2,3-butanediol was the highest (19.2 g/L), indicating that the R. ornithinolytica TH-21 metabolized the carbohydrates to produce 2,3-butanediol within the initial 25 h.

In order to obtain an efficient and convenient technology for immobilizing Saccharomyces cerevisiae cells on cotton gauze to improve the efficiency of ethanol production from sugarcane molasses by fermentation, the S. cerevisiae GJ08 cells was immobilized on cotton gauze in this study, the seed liquid was inoculated into sugarcane molasses for fermentation to produce ethanol, and the effects of inoculum, culture time, gauze size and amount, and ventilation volume on ethanol yield were investigated. The results showed that the optimum conditions for ethanol production from sugarcane molasses fermentation were as follows: inoculum 17.5%, culture time 10 h, gauze size 1 cm×1 cm, gauze dosage 15 g/L, ventilation volume 100 mL/min. Under the optimal conditions, the ethanol yield reached 104.22 g/L, which was 30.85% higher than that before optimization. The research results provided technical support and theoretical basis for the fermentation of sugarcane molasses to produce ethanol.

In this study, using walnut meal as raw materials, the walnut protein was extracted by acid precipitation and alkaline extraction, and the enzymatic hydrolysis product was prepared by alkaline protease. The effects of different heat treatment methods (untreated, 65 ℃/30 min, 72 ℃/10 s, 85 ℃/10 min, 95 ℃/10 min) on the emulsification, foaming and antioxidant properties of walnut protein and enzymatic hydrolysis products of walnut meal were determined. The results showed that the foaming property of walnut protein was the highest at 95 ℃/10 min, and that of enzymatic hydrolysis product was the highest at 72 ℃/10 s. The emulsification property of walnut protein was optimal at 95 ℃/10 min, and the emulsification property of enzymatic hydrolysis product was optimal at 65 ℃/30 min. With the increase of heat treatment temperature, the total reducing power, 1,1-diphenyl- 2-picrylhydrazyl (DPPH) and hydroxyl radical scavenging rates of walnut protein showed no obvious linear trend. The total reducing power was the highest at 85 ℃/10 min, and the superoxide anion radical scavenging rate was the lowest at 95 ℃/10 min. At 95 ℃/10 min, the scavenging rate of superoxide anion radical was decreased by 24% compared with the untreated group. Considering comprehensively, the heat treatment methods of 85 ℃/10 min treatment of walnut protein and 72 ℃/10 s treatment of enzymatic hydrolysis products showed the optimal functional properties.

In order to increase the content of ester compounds in fermented tobacco extract, using tobacco extract as fermentation substrate and Saccharomyces cerevisiae SMR-SC-11 as fermentation strain, the fermentation conditions were optimized by single factor and response surface test with ester contents as evaluation index, and the physicochemical indexes of tobacco extract were analyzed before and after fermentation. The results showed that the optimal fermentation conditions were: fermentation time 111 h, temperature 32 ℃, inoculum 5%, initial pH 6.7. Under the optimized conditions, the ester compounds yield was 2.28 g/L, and the ester compounds contents in tobacco extract after fermentation was increased by 714.28% compared with that before fermentation. The contents of protein, total sugar, reducing sugar and amino acid nitrogen was decreased by 26.7%, 23.6%, 33.0% and 58.3%, respectively, while the contents of Na⁺ and K⁺ had no significant change.

To investigate methylsiloxanes residues in Baijiu contacting materials, a method for determination of 12 methylsiloxanes (cyclic methylsiloxanes, numbered as D3-D8; linear methylsiloxanes, numbered as L3-L8) in Baijiu contacting materials was established by gas chromatography-tandem mass spectrometry (GC-MS/MS). The methylsiloxane compounds were extracted from the sample by hexane and ultrasonic extraction for 40 min. It was separated by HP-5MS UI capillary column (30 m×0.25 mm, 0.25 μm) with the post running temperature of 270 ℃ and the time of 4 min. The results showed that the linear relationship of 12 methylsiloxanes were good in the mass concentration range of 0.05-2.00 mg/kg, the correlation coefficient R² were 0.995 3-0.999 5, and the spiked recovery rates were 85.00%-98.44%, the relative standard deviations (RSD) of precision and repeatability tests results were 2.65%-6.86% and 1.56%-4.42%, respectively. The method was used to detect various types of Baijiu contacting materials in the market, and only decamethylcyclopentasiloxane (D5), dodecamethylcyclohexasiloxane (D6), tetecamethylcycloheptasiloxane (D7) and hexadecame-thylcyclononylsiloxane (D8) residues were detected in silicone rubber contacting materials, with the contents ranging from 8.56 mg/kg to 34.74 mg/kg. The method had good precision, repeatability and high accuracy, and was suitable for the determination and monitoring of 12 methylsiloxanes residues in Baijiu contacting materials.

Using Cabernet Sauvignon rose wine with different bottle storage time (0-3 year) and different cultivation methods (rain-shelter-cultivation and open-field-cultivation) from Weibei Dryland region, Shaanxi as research objects, the volatile flavor compounds were characterized by headspace- gas chromatography-ion mobility spectrometry (HS-GC-IMS). The results showed that a total of 55 volatile flavor compounds were detected in the Cabernet Sauvignon rose wine, with 34 compounds identified, mainly esters, alcohols, and aldehydes-ketones. The contents of volatile flavor substances in wine were significantly affected by different bottle storage time and cultivation methods. As the bottle storage time increased, the contents of ester such as isobutyl acetate, isoamyl acetate and ethyl formate gradually decreased, leading to a weakening of floral and fruity aromas. While the contents of hexanol, dimethyl sulfide, butyl acetate and etc. gradually increased, enhancing grassy, asparagus flavour and bitter almond flavour. In comparison to open-field cultivation, rain-shelter cultivation increased the contents of isobutyraldehyde, isovaleraldehyde, diacetyl and ethyl hexanoate in wine, while reduced the contents of acetic acid, acetaldehyde, isobutyl acetate, ethyl butyrate and hexanol, which enhanced the cereal, fruity aromas, and creamy fatty aromas, reduced the sour fruity and grassy flavour and the risk of off-flavors associated with acetic acid and acetaldehyde, and improved the elegance, intensity and flavor stability of the aroma to some extent.

335 pesticides in wine were preliminarily screened by high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS), 12 pesticides with high detection rate, such as propamocarb were selected and determined by QuEChERS-HPLC-MS/MS, and their dietary risk was evaluated. The results showed that each pesticide was extracted by acetonitrile, purified by QuEChERS method, ionized by electrospray ionization positive ions (ESI⁺) mode, determined by multiple reaction monitoring (MRM) mode, and quantitatively analyzed by matrix matching standard solution external standard method. The linear relationships of 12 pesticides were good in the mass concentration range of 1-200 ng/ml, and the correlation coefficients R were all greater than 0.997. The limits of detection (LOD) and limits of quantitation (LOQ) were 0.000 5 mg/kg and 0.001 mg/kg, respectively. The average standard recovery rates were 82%-110%. The relative standard deviation (RSD) of the precision tests was 2.5%-9.2%. The results of dietary risk assessment showed that the chronic risk entropy (RQc) of 11 pesticides were 1.2×10^-6-1.1×10^-3, and the acute risk entropy (RQa) of 5 pesticides were 9.2×10^-6-2.5×10^-3, indicating that the pesticide residues such as propamocarb, acetamiprid, carbendazim, thiophanate methyl and dimethomorph in wine did not pose an unacceptable risk to consumers.

To investigate the pollution status of 16 mycotoxins in wine in Xinjiang, and to evaluate the exposure risk of aflatoxin B₁ (AFB₁) from wine in Xinjiang residents. A total of 85 wine samples were collected and 16 mycotoxins were detected by isotope dilution-liquid chromatography-tandem mass spectrometry (ID-UPLC-MS/MS). Combined with the dietary consumption survey data of Xinjiang residents, AFB₁ exposure risk from wine sources in different gender and age groups was assessed using simple distribution method, and the health risk was characterized by margin of exposure (MOE) method and liver cancer risk quantitative method. The results showed that mycotoxins were detected in 35 out of 85 wine samples, the detection rate was 41.2%, and the detection rate of AFB₁ was the highest (36.5%), with the average content ranging from 0.084 μg/kg to 0.324 μg/kg. The average exposure range of Xinjiang residents to AFB₁ from wine was 0.005 0-0.009 5 ng/(kg bw·d). Margin of exposure assessment showed that the MOE value of the general population of Xinjiang residents was greater than 10 000 at the average exposure level, which did not need priority attention. The results of liver cancer risk assessment showed that the intake of AFB₁ by Xinjiang residents accounted for 0.000 8%-0.001 6% of the overall incidence of liver cancer in Northwest China, and the contribution rate was relatively low. There were mycotoxins contamination in Xinjiang commercial wine, but the level of contamination was not high, and the health risk of dietary AFB₁ through wine exposure among Xinjiang residents was low.

Baijiu industry dominated by sauce-flavor (Jiangxiangxing) Baijiu, as the pillar industry in Guizhou province, is the "fresh force" of industrial economy development. Improving the whole industrial chain of sauce-flavor Baijiu and promoting the deep integration of upstream and downstream industrial chains are the key ways to enhance the toughness and safety of the supply chain of industrial chain, improve the local embeddedness of the industry, and promote the high-quality development of the industry. In this study, the development status of the supply of Baijiu raw materials, Baijiu production, packaging, sales, industrial integration, and institutional guarantees, were systematically combed from the perspective of the whole industry chain. It was found that the development of the Baijiu industry was maturing in Guizhou province, the capacity to ensure the supply of Baijiu sorghum significantly increased, the package matching rate within the province had greatly improved, the market for sauce-flavor Baijiu consumption had expanded, and the "Baijiu+" integration was accelerating rapidly. However, there were also problems, such as a gap in the supply of wine sorghum, a need to optimize the packaging matching industrial structure, a need to enhance market competitiveness, and a need to deepen the "Baijiu+" integration. It was necessary to build an important Baijiu production base in the country, accelerate the construction of high-quality sorghum bases for sauce- flavor Baijiu, continuously improve the capacity of Baijiu packaging, continuously build channels and expand the market, and actively build "Baijiu+" integration demonstration zones, and make every effort to guarantee the elements, so as to further consolidate and enhance the leading position of Guizhou's sauce-flavor Baijiu industry in the country and even the world.

It is of great significance to creating a reasonable spatial distribution pattern of wine tourism resources to promote the healthy development of wine tourism in China and the high-quality development of tourism. With 7 086 wine tourism resources individual in China as the research object, the spatial distribution characteristics and influencing factors of wine tourism resources in China were analyzed and explored by using spatial statistical methods such as nuclear density analysis, nearest neighbor index, standard deviation ellipse and geographic detector. The results showed that China's wine tourism resources were basically bounded by the "Hu Huanyong Line". A spatial pattern of "more in the east, less in the west; denser in the south, sparser in the north" was observed, and the spatial agglomeration degree of the southeast side of the "Hu Huanyong Line" was higher than that the northwest side. The natural landscape category, the tourism purchase category and the overall wine tourism resources showed a northeast-southwest spatial distribution bias, while the humanistic landscape category and the exhibition and festival category wine tourism resources showed a northwest- southeast spatial distribution bias. The formation of the spatial pattern of China's wine tourism resources was a result of the joint action of many factors, and significantly influenced by the level of economic development. The study provided a scientific basis for optimizing the spatial distribution pattern of wine tourism resources in China.

With the rapid development of digital economy, the traditional marketing model of Baijiu enterprises has been difficult to meet the needs of consumers in the new era. Facing the digital wave, the Baijiu industry has explored digital transformation to enhance brand influence and market competitiveness. The current digital marketing status and existing problems of Moutai Group was analyzed by sorting out digital transformation theory, customer relationship management theory and market positioning theory. The path was proposed to build and optimize the digital marketing ecosystem, including the construction of digital content production, management and operation ecology, as well as the implementation of safeguard measures. The research results had important practical significance and theoretical value to the digital transformation of Moutai Group and the whole Baijiu industry.