In recent years, the development of fermented drinks has been hindered due to acidity issues, which had a negative impact on enterprises and sustainable development. The high acidity made the fermented fruit juice muddy and lusterless, and the fruit wine was rough and uncomfortable after drinking. The causes of acid disorders were complex, and the most economical and effective methods to reduce or even eliminate acid in the fermented drinks were the biological acid reduction method. It directly used microorganisms to degrade acid, which could improve the flavor and biological activity of fermented drinks while ensuring the quality of raw materials, and had the characteristics of remarkable effect and low cost. In this paper, acid-reducing bacterium with organic acids such as lactic acid and malic acid as carbon sources and acid-reducing yeast with malic acid and citric acid as carbon sources were reviewed, and the mechanism of acid-reducing by bacterium and yeast were elaborated, and the application progress of acid-reducing microorganisms in fermented fruit juice, fruit wine and Baijiu was summarized, so as to provide a new perspective for the research and application of acid-reducing microorganisms in fermented drinks.

Stacking fermentation is a key and unique process in sauce-flavor (Jiangxiangxing) Baijiu production, and provides abundant microorganisms, enzyme system, suitable growth conditions, flavor substances and precursors for pit fermentation by enriching microorganisms in the environment, which directly affects yield and quality of Baijiu. Microorganisms and flavor substances in stacking fermentation of sauce-flavor Baijiu were summarized, the correlation between microbial community structure and flavor substances change were expounded, and the future research direction was prospected, aming to provide scientific basis for further understanding of microbial action mechanism and its contribution to flavor formation in sauce-flavor Baijiu.

Baijiu brewing wastewater, distillers' grains and Baijiu brewing sludge are the main wastes in the Baijiu production process, with the dual characteristics of "pollution" and "resources". Under the background of "double carbon", the resource and high-value utilization of Baijiu brewing waste have become an urgent problem for Baijiu production enterprises. The physicochemical properties of Baijiu production waste and the application of anaerobic digestion technology in the recycling process of Baijiu brewing waste were described in detail. Based on the plant nutrition characteristics of biogas slurry and biogas residue, it was proposed to gradually build an ecological Baijiu enterprise circular economy model with Baijiu enterprises characteristics, and form an ecological cycle industry chain of "agriculture+Baijiu making+tourism+agriculture", in order to provide theoretical references for the green and sustainable development of Baijiu enterprises.

The soy sauce is an essential condiment in daily life, and its good color, aroma and taste are to meet the basic requirements of consumers. In the sensory evaluation of soy sauce, color is considered the primary factor, significantly influencing consumers' purchasing inclination. However, domestic soy sauce can produce brown or brown-red secondary precipitation during the storage, transportation, and sales process, which can not meet consumers' expectations for soy sauce appearance quality, but also affect the brand image of domestic soy sauce, hinder the high-end development of Chinese soy sauce industry. In this paper, the research results on the composition, formation mechanism and removal technology of secondary precipitation of domestic soy sauce were systematically reviewed, in order to provide references for the degradation or removal of glycinin B₃ subunits of domestic soy sauce and solve the problem of secondary precipitation of soy sauce.

Traditional Baijiu brewing produces a large amount of distiller's grains (a by-product) which contains rich nutrients such as crude starch, crude protein, and crude fiber etc.. Distiller's grains are highly prone to spoilage, causes serious environmental burden and waste of resources if not handled properly. Therefore, the resource utilization of Baijiu distiller's grains has important economic value and environment protection significance. In this article, the research and application of resource utilization of distiller's grains in the production of distiller's grains Baijiu, organic fertilizer, forage, edible fungi, daily necessities etc. were summarized in recent years, to provide a reference for the comprehensive utilization of Baijiu distiller's grains.

In order to measure CO₂ gas content in Baijiu solid state fermentation pit online, the feasibility and wide application of real-time monitoring of solid-state fermentation process in Huangochre production center of Luzhou Laojiao, the variation trend of CO₂ gas content in pit was compared during fermentation process under different loading-pit grains conditions. The results showed that within 50 d of fermentation, the CO₂ gas content in the pit first experienced a rapid rise stage, reaching about 90% of the peak value, and then entered a stable period lasting nearly 10 d. Finally, the CO₂ gas content in the pit showed a decrease rate of about 1% per day until the end of fermentation. This parameter could reflect the normal state of fermented grains in solid-state fermentation process and provide a reliable real-time on-line monitoring method for the monitoring of solid-state fermentation process. This monitoring method overcame the shortcomings of the traditional sampling and inspection method which caused damage to the solid-state fermentation environment, and greatly improved the detection efficiency and convenience.

In this study, a method was established for the determination of tetramethylpyrazine (TTMP) in the brewing process of Fuhexiangxing Baijiu by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS), the distribution and migration of TTMP in the brewing process of Baijiu were traced by analyzing the content of TTMP in Jiuqu, fermented grains (distiller's grains), pit mud and base liquor in different fermentation layers during brewing. The results showed that the optimal detection conditions were volume fraction of ethanol extract 20%, NaCl addition 1.6 g, and headspace solid-phase microextraction time 40 min. Under the optimized conditions, TTMP had a good linear relationship in the mass concentration range of 2.0-50 ng/ml, the correlation coefficient R² was greater than 0.999, the average adding standard recovery rate was 81.0%-112.5%, and the relative standard deviation (RSD) of precision test results was less than 10%. The analysis results of the TTMP contents during the brewing process showed that the TTMP content in the stacked fermented grains was 61.41 μg/kg, which was mainly originated from high- temperature Daqu and distiller's grains. The highest TTMP contents were found in the upper and middle layers of fermented grains after fermentation, with 220.01 μg/kg and 221.19 μg/kg, respectively, which was mainly originated from high-temperature Daqu, medium-temperature Daqu, distiller's grains, and stacked fermented grains. The TTMP content in base liqor from middle-layer fermented grains was the highest (1 235.80 μg/L), which originated from the fermented grains.

To screen suitable Jiuqu for brewing highland barley Baijiu, using commercial highland barley Baijiu as a control, the highland barley Baijiu samples were prepared by 6 different flavor types (strong-flavor, rice-flavor, sesame-flavor, Feng-flavor, sauce-flavor, and light-flavor) of Jiuqu fermentation using highland barley as the raw material. The physicochemical indicators and volatile flavor compounds in highland barley Baijiu were analyzed by headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and high performance liquid chromatography (HPLC) techniques, and the scavenging ability of highland barley Baijiu on 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-diaminodis-3- ethylbenzothiazoline-6-sulfonic acid (ABTS) free radical and Ferric ion reduction/antioxidant capacity (FRAP) were investigated. The results showed that highland barley Baijiu brewed with different flavor types of Jiuqu had their own characteristics. Among them, the highland barley Baijiu with Feng-flavor Jiuqu had the optimal quality indicators and antioxidant capacity, the amino acids, essential amino acids, alcohol content, liquor yield, amino acid nitrogen, and total phenols were 1 130.86 mg/L, 210.22 mg/L, 5.96%vol, 75.80%, 0.27 g/L and 451.90 mg/L, respectively. The sensory score was 83 points, the DPPH and ABTS free radical scavenging abilities were 0.25 mg vitamin C equivalent (VCE)/ml and 0.176 mg VCE/ml, respectively, and the FRAP value was 0.21 mg/ml. The most volatile flavor substances were detected in highland barley Baijiu brewed with Feng-flavor Jiuqu (49 kinds), including 30 characteristic aroma compounds, and the highland barley Baijiu sample had significant mellow, floral, and fruity characteristics. In conclusion, Feng-flavor Jiuqu had potential application value in improving the quality of highland barley Baijiu.

In the stress signal transduction pathway, the regulator of sigma B protein T (RsbT) can be activated and phosphorylated under environmental stress. However, how it transmits its signal to the downstream signaling protein regulator of sigma B protein U (RsbU) remains unknown. To prevent and control Vibrio infection and clarify the tolerance mechanism and stress signal transduction of Vibrio under environmental stress, using Vibrio brasiliensis as a model strain, its physicochemical properties, functional sites and interaction mechanism were analyzed using bioinformatics software, the interaction mode of RsbU and RsbT was explored, and the enzymatic properties of RsbU were investigated. The results showed that the expression vectors were successfully constructed, and the RsbU proteins were purified. The results of sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed that the molecular weight of these proteins was in accordance with the expected size. RsbU was essentially a 2C protein phosphatase (PP2C), and the results obtained from Sring, a database for protein interactions network analysis, showed that the interaction scores between RsbU and RsbT were more than 0.98. Enzymatic properties results showed that the RsbU was a Ser/Thr phosphatase with a weak dephosphorylation ability that mainly acted in the prephase stage, and did not carry a phosphate group itself. Therefore, it was inferred that the N-terminal of RsbU mainly bound to RsbT to receive signals, while the C-terminal of RsbU bound to RsbT weakly for dephosphorylation, thus completing the upstream and downstream stress signaling.

In order to enhance the color of grape fruits, increase the content of phenols (such as anthocyanins), and improve the quality of wine, using Cabernet Franc (Vitis vinifera) from Hejinzun Chateau located in the Eastern foothills of Helan Mountains, Ningxia as the test material, two leaves, four leaves and six leaves were removed from the base of the new shoots at the beginning of veraison, finishing of veraison, and two weeks after veraison, and the difference of phenolic substances in ripe grape fruits with different treatments was compared. The results showed that the most leaf removal treatments could improve the soluble solid contents of grape berries (P<0.05). Leaf removal treatments at different stages and intensity of new shoots base significantly increased total anthocyanins contents in grape berries (P<0.05), and most treatments greatly enhanced the contents of total phenols, tannins, flavanols, and flavonoids (P<0.05). Leaf removal treatments significantly increased the total contents of nine main monomeric anthocyanins in the grape pericarp (P<0.05). Meanwhile, most treatments improved the proportion of coumaroylated and glycosylated anthocyanins of pericarp in the total monomeric anthocyanins. However, the leaf removal treatments of new shoots base significantly increased the contents of anthocyanins and other phenols in Cabernet Franc fruits at the Eastern foothills of Helan Mountains (P<0.05). The effects of removing 6 leaves at finishing of veraison and 4 leaves at beginning of veraison were the optimal.

According to the traditional brewing process of Shanxi aged vinegar, the health vinegars, Dangshen+Huangqi vinegar and Kuqiao+Duzhongye vinegar were prepared by adding Codonopsis pilosula, Astragali radix, Fagopyrum tataricum, Eucommia ulmoides leaves in the acetic acid fermentation stage and then aging for 6 months. The changes of antioxidant activity in vitro, functional components and organic acids contents during aging process were studied, the correlation between functional components, organic acids and antioxidant activity were analyzed, and principal component analysis (PCA) was performed based on the detection results. The results showed that the scavenging rates of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals, 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid (ABTS) total antioxidant capacity and Ferric ion reducing antioxidant power (FRAP) of vinegars increased with the aging time, and the contents of functional components and organic acids increased with aging gradually, and the contents of functional components and organic acids also increased gradually. The correlation analysis results showed that the antioxidant activity of Dangshen+Huangqi vinegar was significantly correlated with total flavonoids, total polyphenols, total saponins, oxalic acid and succinic acid (P<0.05), and the total saponins contributed significantly to the antioxidant activity, and the correlation coefficients with DPPH, ABTS and FRAP were 0.752, 0.711 and 0.775, respectively. The antioxidant activity of Kuqiao+Duzhongye vinegar was significantly correlated with total flavonoids, total polyphenols, chlorogenic acid and succinic acid (P<0.05), among them, chlorogenic acid contributed the most to the antioxidant activity, and the correlation coefficients with DPPH, ABTS and FRAP were 0.711, 0.694 and 0.736, respectively. PCA could effectively distinguish the two kinds of healthy vinegar.

In this study, the sensory quality, volatile flavor components and microbial communities of normal flavor (LSN) and urn odor (LS42, LS44 and LS143) red sour soups were determined using electronic nose, electronic tongue, gas chromatography-mass spectrometry (GC-MS) and high throu- ghput sequencing technology. Possible sources of undesirable flavors and their correlations with microorganisms were analyzed using aroma activity values (OAV). The results showed that the taste richness of the urn odor red sour soup was stronger, but its sour, salty, and fresh flavors were weaker than those in normal samples. A total of 138 volatile flavor compounds were detected in the red sour soups, and the types and contents of esters, alkenes and alcohols were absolute dominant, accounting for 91.19%, 85.77% and 91.22% of all volatile substances in samples LSN, LS42 and LS143. Compared with the normal samples, the short-chain fatty acids with odor such as n-valeric acid (13.599 μg/g) and butyric acid (7.319 μg/g) were detected in the sample LS143, and their OAV was greater than 1, which contributed significantly to flavor. Rhodobacter sp. 001617365, Lactobacillus acetoolerans, Sediminibacterium magnilica habituans, Bradyrhizobium sp. 000938305, Limosilactobacillus oris, and Brettanomyces custersianus were potential contributing microorganisms to the normal flavor of red sour soup. Chitinophaga vietnamensis, Mesohizobium terrae, and Rhodobacter sp. 001617365 were positively correlated with butyric acid, valeric acid, etc., which might be one of the main factors causing the urn odor of red sour soup.

Ribonucleic acid (RNA) is an important building block of living organisms and widely used in the food and pharmaceutical industries. In this study, recombinant strains TY20-HXT14 and TY20-HXT15 were constructed using lactose-capable Kluyveromyces marxianus TY-20 as the parent strain, and hexose transporter coding genes HXT14 and HXT15 were overexpressed by homologous recombination technology, in order to improve the lactose utilization and RNA content of the strain. On this basis, using the intracellular RNA content as evaluation index, the medium composition of the recombinant strain TY20-HXT14 was optimized by single factor tests and response surface tests. The results showed that the recombinant strain TY20-HXT14 had optimal growth performance and the highest intracellular RNA content. When cultured in lactose medium to the logarithmic stage (OD_{600 nm}=1.000), the intracellular RNA content of TY20-HXT14 was 14.48% higher than that of the parental strain TY-20. The optimal medium composition for RNA production of the recombinant strain TY20-HXT14 was lactose addition 14.8%, yeast extract powder addition 1.04%, KH₂PO₄ addition 0.31% and MgSO₄ addition 0.2%. Under the optimal medium composition, the intracellular RNA content of the recombinant strain TY20- HXT14 reached 18.04%, which was 26.77% higher than that before optimization (14.23%).

In this study, a superior aroma-producing yeast was isolated and screened from distillers' grains, Jiuqu, grape, persimmon, fermented grains and sauerkraut samples by traditional culture and separation method, smelling method and total ester yield determination, identified by morphological observation, physiological and biochemical tests and molecular biology techniques, and its tolerance was studied. Using total ester content as response value, the fermentation conditions of the screened strains were optimized by single factor tests and response surface tests. The results showed that a total of 64 yeast strains were isolated and purified, and a strain of yeast S1 with superior aroma production property was screened from persimmon samples, which was identified as Pichia kluyveri. The optimal growth temperature of strain S1 was 28 ℃, the optimal growth pH was 6, which could tolerate temperature 40 ℃, pH 2 and 10, ethanol with a volume fraction of 10% and acetic acid of 1.0%. The optimal fermentation conditions of P. kluyveri S1 for ester production were fermentation temperature 32 ℃, inoculum 5%, and fermentation time 5 d, and the total ester content was 1.69 g/L under these optimal conditions, which was 14.19% higher than that before optimization.

In this study, Monascus strains were isolated from Daqu, Hongqu rice and distillers' grains samples by traditional culture and separation method, and the high-yield esterase strain was screened by transparent circle method and esterase activity measurement and identified by morphologic observation and molecular biology techniques. On the basis of fermentation medium optimization, the fermentation conditions were optimized by single factor and response surface experiments using esterase activity as response value, and the substrate specificity of the esterase produced by the screened strain was investigated. The results showed that a high-yield esterase strain of Monascus XTQ was screened, with the esterase activity (43.08±0.266) U/L, which was identified as Monascus purpureus. The optimal esterase-producing liquid medium components for the strain XTQ were obtained as follows: glucose 50 g/L, beef extract 20 g/L, MgSO₄ 1 g/L, and NaH₂SO₄ 1 g/L, and the optimal fermentation conditions were as follows: pH 6.0, fermentation temperature 33.4 ℃, and rotational speed 185 r/min. Under these optimal conditions, the activity of esterase was up to (93.82±5.65) U/L, which was 2.18 times of that before optimization. The esterase produced by the strain XTQ had good selectivity for hexanoic acid, which provided a reference for the production of synthetic ethyl hexanoate esterase.

The fungal flora diversity and community structure of the medium-high temperature Daqu in Hetao area of Bayannur, Inner Mongolia was analyzed by Illumina MiSeq high-throughput sequencing technology, and compared with the fungal flora of medium-high temperature Daqu in Yingtan area of Jiangxi, and the characteristics of fungal flora were analyzed. The results showed that the fungal phyla in the medium-high temperature Daqu samples in Hetao area were mainly Ascomycota, while the fungal genera were Thermomyces, Thermoascus, Aspergillus, and Pichia. The diversity comparison showed that compared with the Yingtan area, the richness and diversity of fungal flora in the medium-high temperature Daqu samples in Hetao area were significantly lower (P<0.05). By comparing key fungal genera, it was found that the Thermoascus and Thermomyces were more abundant in medium-high temperature Daqu samples in Hetao area, while the relative abundance of Rhizopus, Aspergillus and Lichtheimia was less. By comparing correlation analysis results, it was found that there were significant differences in the correlation between fungi genera in the samples from the two regions, among them, the relationship between fungi genera was closer and more stable in the samples from the middle and high temperature Daqu in Hetao area. In conclusion, Thermomyces, Thermoascus, Aspergillus and Pichia were abundant in medium-high temperature Daqu in Hetao region, and there were some differences in the fungal community structure of medium-high temperature Daqu produced in different regions.

The distribution characteristics of 5 representative long-chain fatty acid ethyl esters (LCFAEEs) in distillate process were analyzed by means of molecular sensoromics and multivariate metrology. Sensory evaluation experiments were conducted on the sample groups from four dimensions of vision, smell, taste and post-drink evaluation, and the corresponding relationship between LCFAEEs and the quality of different Baijiu distillate stages was clarified. The results showed that there were significant differences in the contents distribution of LCFAEEs in different distillate stages (P<0.05), and the LCFAEEs content showed a decreasing trend with the distillate process. The total LCFAEEs contents in the first stage of distillate was the highest, with an average value of 5.77 mg/L, among them, the ethyl palmitate (EP) content was the highest, with an average value of 1.77 mg/L. The total LCFAEEs contents in the last stage of distillate was the lowest, with an average value of 0.75 mg/L. Combined with the perception analysis of liquor body, the total LCFAEEs contents had a significant influence on Baijiu quality (P<0.01), in particular, it had a significant positive correlation with fruit aroma, floral aroma, smoothness and liquor body style (P<0.01, R>0.8), and a significant negative correlation with sour, alcoholic and miscellaneous taste of liquor (P<0.01, R<-0.8). The addition of ethyl hexadecate (EP) brought more fruity and floral flavor to Baijiu, and improved the sweetness and softness of the taste. This study provided data support for the mining of key quality factors and process optimization.

In order to obtain the amylase-producing strain, the strains of amylase production from sauce-flavor (Jiangxiangxing) Daqu was preliminarily screened by iodine staining method and rescreened by enzyme activity determination. The strains were identified by morphological observation and 16S rDNA gene sequence analysis, and the whole genome of the strain was sequenced. Using amylase activity as the evaluation index, the medium components and fermentation conditions of the amylase-producing strain were optimized by single factor and orthogonal tests. The results showed that 9 amylase-producing strains were screened from sauce-flavor Daqu, among which strain L9 had the highest amylase activity (403.25 U/ml). The strain L9 was identified as Bacillus licheniformis, with α-amylase gene and maltose amylase gene in genome. The optimal medium components were as follows: bran 10.0 g/L, tryptone 2.0 g/L, NaCl 0.6 g/L. The optimal fermentation conditions were as follows: fermentation temperature 35 ℃, seed age 8 h, inoculum 3%, liquid loading volume 20%, rotation speed 180 r/min, and fermentation time 33 h. Under those optimized conditions, the amylase activity of B. licheniformis L9 was 2 300.24 U/ml, which was 5.7 times that of before optimization. B. licheniformis L9 had a good ability to decompose soluble starch, which had potential development value and application prospect.

To improve the utilization rate of walnut male flowers, using sensory score and alcohol content as evaluation indexes, the walnut male flower rice wine was prepared with walnut male flower and glutinous rice as main raw materials. The fermentation process of walnut male flower rice wine was optimized through single-factor and orthogonal experiments, the volatile flavor compound composition was analyzed by headspace solid-phase microextraction (HS-SPME) combined with GC-MS, and the key volatile aroma components were screened using relative odor activity value (ROAV). The results showed that the optimal fermentation process were obtained as follows: walnut flower addition 20%, rice wine koji addition 4‰, fermentation temperature 29 ℃ and time 7 d. Under these conditions, the walnut flower rice wine was bright and light brown in body, with rich aroma of walnut male flower and rice wine. The sensory score, alcohol content, reducing sugar content, protein content and total acid content of walnut male rice wine were 89.54 points, 13.2%vol, 2.02 g/100 g, 3.78 g/100 g, 0.31 g/100 g, respectively, and its physicochemical and microbiological indexes met the requirements of relevant industry standards. A total of 30 volatile flavor compounds were detected in the walnut flower rice wine, including 19 esters, 3 alcohols, 3 aldehydes, 3 aromatics, 1 alkane, and 1 acid and the key aroma components (ROAV>1) were ethyl caproate, ethyl hexanoate, benzaldehyde, ethyl palmitate, isoamyl acetate, and ethyl linoleate.

The sensory characteristics and volatile flavor components of the sauce-flavor (Jiangxiangxing) rounds base liquor from Maotai (MT), Xishui (XS) and Jinsha (JS) producing areas were studied by sensory analysis and gas chromatography. The results showed that the first-round base liquor was mainly grain and sour aromas, with the strongest grain and sour aromas in Maotai and Jinsha. The second-round base liquor was mainly grain, sour, Qu and sauce aromas. The third-round base liquor was mainly sauce, Qu, flower and fruit aromas, with the strongest sauce, Qu and fruit aromas in Maotai and the strongest flower aroma in Xishui. The fourth-round base liquor was mainly sauce, Qu, flower, compound and fruit aromas. The fifth-round base liquor were mainly sauce, Qu, compound and baking aromas, with the strongest flavor perception of sauce and compound aromas in Maotai and Xishui. The sixth-round and the seventh-round base liquors were mainly sauce, Qu and roasted aromas, with the strongest perception of these flavors in Maotai. The chromatographic analysis showed that in the first to the seventh rounds of base liquor, the contents of 2,3,5-trimethylpyrazine and 2,3,5,6-tetramethylpyrazine was the highest in the rounds base liquor of Maotai producing area, the contents of ethyl acetate and ethyl palmitate were the highest in the rounds base liquor of Xishui producing area, and the n-hexanol content was the highest in the rounds base liquor of Jinsha producing area.

In this study, the recombinant plasmid pETDuet-INO1 was constructed by introducing the expression gene INO1 of inositol-1-phosphate synthase (IPS) (a key enzyme in inositol synthesis pathway) cloned from Saccharomyces cerevisiae SC288 by gene engineering technology into plasmid pETDuet-1. The recombinant strain Escherichia coli BL21/pETDuet-INO1 was constructed by introducing the recombinant plasmid pETDuet- INO1 into E. coli BL21 to achieve efficient expression of IPS in E. coli. The fermentation conditions for myo-inositol production were optimized by single factor experiments and orthogonal experiments. The results showed that the recombinant E. coli BL21/pETDuet-INO1 was successfully constructed, and the optimal fermentation conditions for myo-inositol production were as follows: initial glucose addition 12 g/L, induction temperature 28 ℃, and inoculum 3%. The yield of myo-inositol was (0.81±0.007) g/L after induction 24 h under these conditions, which was 60.39% higher than that before optimization.

In this study, the effects of different stacking methods (traditional stacking, covered stacking) and fermentation time (30 d, 35 d, 40 d) on the physicochemical indexes of fermented grains and the acid and ester content in base liquor of sauce-flavor (Jiangxiangxing) Baijiu were investigated to provide a reference for optimizing the production process of sauce-flavor Baijiu. The results showed that compared with the traditional stacking, the changes of moisture and acidity in the covered stacking fermented grains were more stable, which could promote the starch consumption and increase the reducing sugar content. The contents of total acid (5.84 g/L), total ester (11.4 g/L), ethyl acetate (9.64 g/L), ethyl butyrate (2.39 g/L), acetic acid (5.5 g/L) and propionic acid (0.4 g/L) in the second round base liquor were higher than those in normal stacking fermented grains. Compared with 35 d and 40 d fermentation, the changes of moisture, acidity and reducing sugar in fermented grains at 30 d were more stable, and the reduction in total acid and total ester content of the base liquor was minimal (45%, 56%), the content of acids and esters remained at a relatively high level, which ensured the quality and stability of the liquor body. In conclusion, the covered stacking combined with fermentation 30 d significantly improved the flavor and quality stability of sauce-flavor Baijiu, providing an important reference for the improvement of its production process.

The eco-geographical conditions of the three regions located at 28° north latitude (Luzhou, Nanchang and Taizhou city) were compared using remote sensing technology, and the microbial community structure of the environment inside and outside the workshop was analyzed using high- throughput sequencing technology, and the microorganisms in the distiller's grains were traced through SourceTracker quantitative analysis. The analysis results of ecological geographical conditions showed that Luzhou city had the highest average annual humidity (82.76%), the shortest annual sunshine duration (1 166 h) and the lowest annual average wind speed (1.74 m/s), the soil was acidic and humid, and the water quality was superior, which was conducive to the growth and propagation of microorganisms. It showed that the formation of strong-flavor Baijiu was closely related to its unique ecological and geographical conditions. The microbial community structure analysis of the brewing workshop indicated that there were certain differences in the dominant microorganisms across different workshops, and the microbial community structure also varied between the internal and external environments of the same workshop. Furthermore, there were interactive effects among the microorganisms. The results of microbial traceability analysis showed that Daqu was the main source of microorganisms in distiller's grains, with the contribution rate of fungi ranging from 40.53%-73.28%, and the contribution rate of bacteria was 49.23%. The microorganisms also came from the surface of equipment and tools, the air and the ground, indicating that the microorganisms in the brewing area of strong-flavor Baijiu were one of the important sources of microorganisms in distiller's grains.

In order to investigate the quality difference of Huangjiu from different producing areas, the volatile aroma components of 9 kinds of Huangjiu samples from different producing areas were analyzed by headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME- GC-MS). The results showed that 109 kinds of aroma components were detected in Huangjiu from different producing areas, among which alcohols, esters and aldehydes were the basis of aroma. Based on the orthogonal partial least squares discriminant analysis (OPLS-DA) and cluster analysis, Huangjiu from different producing areas could be distinguished effectively, among which 7 kinds of difference aroma components could be used for producing areas identification of Huangjiu. Combined with the analysis of aroma activity value (OAV) and variable projection importance (VIP) value, 24 key aroma compounds (OAV>1) and 7 different aroma compounds (OAV>1, VIP>1) were screened, among which isoamyl acetate, ethyl benzoate, ethyl butyrate, ethyl caproate, 2,4- di-tert-butylphenol, phenylethanol and benzaldehyde contributed to the overall aroma of Huangjiu.

The compound rice wine was prepared with glutinous rice as the main raw material and extracts of honeysuckle, chrysanthemum and dandelion as auxiliary materials. The extraction process conditions of honeysuckle, chrysanthemum and dandelion were optimized by single factor tests and response surface tests, and the sensory quality, physicochemical indexes and flavor characteristics of honeysuckle, chrysanthemum and dandelion compound rice wine were analyzed by conventional detection methods and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that the optimal extraction process conditions of honeysuckle, chrysanthemum and dandelion were solid and liquid ratio 1∶20 (g∶ml), extraction time 120 min, temperature 90 ℃ and grind degree 46 mesh. Under these optimized conditions, the chlorogenic acid yield was 1.70%. The compound rice wine prepared with 20% honeysuckle, chrysanthemum and dandelion extract was clear and transparent, with a small amount of precipitation, natural sweetness, and the characteristic aroma of honeysuckle and chrysanthemum. The sensory score was 87 points, the alcohol content was 2.07%vol, the contents of chlorogenic acid, total acid and reducing sugar were 0.02 g/L, 8.50 g/L, 6.25 g/L, respectively. A total of 34 volatile flavor substances were detected, including 10 alcohols, 11 esters, 3 acids, 3 aldehydes and ketones, and 7 others.

In order to quickly and efficiently detect the contents of β-1,3-glucan and β-1,3-1,6-glucan produced by microorganisms, the reaction conditions of Congo red method were optimized by single factor tests and response surface tests, and the methodology was investigated. The results showed that the optimal reaction conditions were Congo red mass concentration 0.2 g/L, reaction temperature 20 ℃, time 35 min, and pH 7. Under the optimized reaction conditions, the absorbance values of β-1,3-glucan and β-1,3-1,6-glucan were 0.645 and 0.734 respectively. The detection limits and quantification limits of the two glucans were 0.1 g/L, 2.0 g/L and 0.1 g/L, 0.8 g/L, respectively. The relative standard deviations (RSDs) of precision test results of the two β-glucans were 1.09% and 1.15%, the average recovery rates were 99.6% and 100.74%, and the RSD of recovery rates test results were 2.27% and 2.94%, respectively. The results showed that the Congo red method had good precision and accuracy, and was suitable for quantitative analysis of two β-glucans produced by microorganisms.

Based on the traditional techniques of Musalais, red grape Musalais was brewed using red grape in Xinjiang as the raw material. The fermentation process conditions were optimized by single factor tests and response surface tests, and the quality indexes were analyzed. The results showed that the optimal fermentation process conditions were as follows: mass ratio of skin residue and water 1.0∶1.3, initial sugar content 25 °Bx, and initial pH 3.7. Under these optimal conditions, the red grape Musalais was bright, with red tone, round taste, and unique style of Musalese. The sensory score was 90 points, the alcohol content was 11.36%vol, the contents of total phenol, total acid, volatile acid, and residual sugar were 449 mg/L, 7.2 g/L, 0.6 g/L and 17.15 g/L. The red grape Musalais had certain flavor and nutritional advantages, which could provide references and technical supports for the deep processing of red grape and the development of new products of Musalais.

In this study, compound fruit wine was brewed using sea buckthorn and grapes as raw materials, and the effects of sea buckthorn juice and grape juice ratio, fermentation temperature, initial suger content, and fermentation time on the quality of sea buckthorn grape compound fruit wine were analyzed. The fermentation process was optimized by single factor and orthogonal tests with acidity reduction rate, alcohol content, and sensory score as evaluation indexes. The results showed that the optimal fermentation process conditions for sea buckthorn grape compound fruit wine were as follows: the volume ratio of sea buckthorn juice and grape juice 6∶4, initial sugar content 28 °Bx, fermentation time 5 d, and temperature 20 ℃. Under these optimized conditions, the sensory score of sea buckthorn grape compound fruit wine was 84.3 points, and the alcohol content was 10.7%vol. The color was amber, clarified and translucent, and the fruity aroma was rich, sweet and sour. The development of sea buckthorn grape compound fruit wine had a certain positive effect on the development of sea buckthorn industry in Xinjiang.

In order to screen commercial yeasts suitable for Lycium barbarum wine production, L. barbarum wine was fermented using 10 commercial Saccharomyces cerevisiae (BA, DE, LA-RA, LA-MA, LEC, SY, XR, FTH, STR, and TXL), and the effect of different yeasts on the quality of L. barbarum wine was investigated. The basic physiochemical indexes of L. barbarum wine were determined, the sensory evaluation was carried out by fuzzy mathematics comprehensive evaluation method, and the taste, smell and volatile flavor components of different L. barbarum wine were analyzed by electronic tongue, electronic nose and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and a commercial S. cerevisiae suitable for brewing L. barbarum wine was selected. The results showed that L. barbarum wine brewed by the yeast STR had the largest a* value, red color, the optimal light transmittance (88.26%), and the highest fuzzy mathematical sensory score (88.7). Principal component analysis (PCA) based on electronic tongue and electronic nose detection response values results could effectively distinguish L. barbarum wine brewed by different commercial yeasts. The results of HS-SPME-GC-MS analysis showed that a total of 50 volatile flavor substances in L. barbarum wine fermented by the yeast STR were detected, with a total contents of 87 107.249 μg/L, and there were 6 key volatile flavor substances (OAV>1) based on the odor activity value (OAV). Therefore, the commercial S. cerevisiae STR was the most suitable for brewing L. barbarum wine.

Total flavonoids from Baijiu distillers' grains were extracted by ultrasonic-assisted ethanol technology. On the basis of single factor experiments, using ultrasonic temperature, ultrasonic power, liquid-solid ratio and ethanol volume fraction as the influence factors, the total flavonoids yield as evaluation index, the extraction process conditions of total flavonoids from distillers' grains were optimized by Box-Behnken experiments, and the antioxidant activity of total flavonoids from distillers' grains was evaluated in vitro. The results showed that the optimal extraction process of total flavonoids from Baijiu distillers' grains were obtained as follows: ultrasonic temperature 65 ℃, power 320 W, liquid and material ratio 40∶1 (ml∶g), ethanol volume fraction 66%. Under these optimal conditions, the total flavonoids yield from Baijiu distillers' grains reached 14.58 mg/g, and the radicals scavenging rates of DPPH and ABTS were 94.03% and 99.30%, respectively, which was close to the scavenging rates of vitamin C (VC) at the same mass concentration.

The ultrasonic extraction-high performance liquid chromatography (HPLC) method for the detection of advantame in sauce products was established by optimizing instrument detection conditions. A mathematical model was established to analyze the uncertainties introduced by the standard solution, standard curve fitting, sample pretreatment, HPLC, and measurement repeatability. The results showed that after ultrasonic extraction, the sauce products sample was centrifuged, and separated on a C₁₈ column (150 mm×4.6 mm, 5 μm) (column temperature 30 ℃) with acetonitrile-water as mobile phase for gradient elution. The excitation wavelength was 232 nm and the emission wavelength was 313 nm. Under these detection conditions, the retention time of advantame was 7.069 min, the linear regression equation was y =1.64e+ 005x+2.74e+002 with good linear relationship in the concentration range of 0.05-5 μg/ml, the correlation coefficient (R²) was 0.999 8, the limit of detection was 0.25 mg/kg, the limit of quantitation was 0.625 mg/kg, the recovery rate was 91.2%-98.5%, and the relative standard deviation (RSD) of the precision test results was 1.09%-2.48%. The method had the advantages of simple extraction, less pollution, short time, high sensitivity, accurate and stable results, which could be applied to the determination of advantame in sauce products. The main source of uncertainty in the method was the standard curve fitting (0.029 8), which was a key control point in the detection process.

In this research, the mulberry wine was prepared using mulberry as raw material, and then mulberry spirit was obtained by mulberry wine distillation. The fermentation process of original wine of mulberry spirit was optimized by single factor and response surface experiments and the physicochemical indexes were determined by conventional methods. The volatile flavor components contents in mulberry spirit were determined by gas chromatograph (GC). The key aroma components were screened by aroma activity values (OAV). The results showed that the optimal fermentation process conditions of original wine of mulberry spirit were obtained as follows: fermentation temperature 32 ℃, initial sugar content 24%, Saccharomyces cerevisiae addition 2%, and fermentation time 50 d. Under these optimized conditions, the ethyl lactate contents, alcohol content, total acid, total ester and soluble solids contents in original wine of mulberry spirit were 0.2 mg/L, 12%vol, 5.3 g/L, 5.9 g/L and 4.8 g/L, respectively. A total of 33 volatile flavor components were detected in mulberry spirit, including 9 alcohols, 7 acids, 15 esters, 1 aldehyde, and 1 ketone. There are 15 key aroma components (OVA>1), of which benzyl alcohol, phenethyl alcohol, ethyl acetate, ethyl caproate and ethyl lactate contributed more to the flavor of mulberry spirit.

The Osmanthus fragrans Qingzhuan tea was prepared by fermentation with Qingzhuan loose tea and O. fragrans as main raw materials. Using sensory score as evaluation index, the preparation process conditions were optimized by single factor and orthogonal tests, and the sensory quality and physicochemical indexes of O. fragrans Qingzhuan tea were analyzed, and the volatile flavor components were analyzed by solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). The results showed that the optimum preparation conditions were as follows: O. fragrans addition 7%, fermentation temperature 35 ℃ and time 24 h. Under these optimal conditions, the sensory score of O. fragrans Qingzhuan tea was 91.20, the contents of water extract, tea polyphenols, total free amino acids, and caffeine were 27.35%, 11.48%, 1.13%, and 4.05%, respectively. A total of 64 volatile flavor components were detected. O. fragrans Qingzhuan tea had moderate tightness, smooth surface, red and bright color, pure aroma, osmanthus fragrance and coordination, and mellow taste.

In order to investigate the effect of ultra-high pressure on the quality of jujube wine, the jujube wine prepared by Saccharomyces cerevisiae HBUAS61676 was treated at a pressure of 50-600 MPa, and the changes of physicochemical indexes, color, taste, and volatile flavor of jujube wine after different pressure treatments were studied. The results showed that ultra-high pressure treatment had no significant effect on the pH of jujube wine (P>0.05), but significantly affected the soluble solid content and the alcohol content (P<0.05). It could significantly affect the color of jujube wine (P<0.05), and with the increase of pressure, the L* value, a* value and b* value showed a trend of first decreasing, then increasing, and then decreasing. There was no significant effect on the taste quality of jujube wine (P>0.05). The response values of sensors W1C, W3C and W5C of electronic nose to jujube wine could be significantly increased (P<0.05). The results of principal component analysis (PCA) showed that when the treatment pressure was 300 MPa, the L* value, a* value and b* value of jujube wine was higher, which were 70.05, 8.00, and 67.05, respectively, and the alcohol content was higher, the W1C, W3C, and W5C sensors sensitive to aromatic substances had higher response values and better quality of jujube wine.

The lemon mead was prepared with lemon and locust honey as raw materials, the optimal fermentation process was determined through single factor and orthogonal experiments, and the physicochemical indexes, organic acids, and amino acid contents were analyzed by conventional detection methods and HPLC. The results showed that the optimal fermentation process conditions were as follows: initial pH 4.0, initial sugar content 23 °Bx, fruit wine yeast SY inoculum 7%, fermentation temperature 22 ℃ and time 7 d. Under these optimal conditions, the sensory score, the alcohol content, the contents of total organic acid and vitamin C of lemon mead were 87.3 points, 13.6%vol, 7.9 g/L and 326.0 mg/L, respectively. A total of 8 organic acids were detected by HPLC, including citric acid, succinic acid, oxalic acid, acetic acid, pyruvate, lactic acid and shikimic acid. The total organic acid content was 34.98 g/L, among them, citric acid and succinic acid were dominant. A total of 16 free amino acids with total contents of (816.02±0.44) mg/L were detected, including 7 essential amino acids with total contents of (290.57±1.43) mg/L.

To improve the lycopene content in compound fruit and vegetable wine, using tomato, mango, pumpkin, and loquat as the main raw materials, a compound fruit and vegetable wine was prepared by co-brewing technology of pulp and juice. The brewing process conditions of the compound fruit and vegetable wine was optimized by single factor experiments and response surface experiments, and the antioxidant activity was analyzed. The results showed that the compound fruit and vegetable wine with orange-red and transparent color, rich aroma and mellow taste could be obtained under the conditions of initial sugar content 21.7%, Saccharomyces cerevisiae (1.3×10⁷ CFU/ml) inoculum 5.5%, fermentation temperature 20 ℃, and time 5.0 d. The sensory score and lycopene content were 89.6 and 40.63 μg/ml, respectively and the concentration for 50% of maximum effect (EC₅₀) of the compound fruit and vegetable wine on the scavenging ABTS⁺·, DPPH·, O₂^-·, and ·OH were 54.76 mg/100 ml, 39.71 mg/100 ml, 20.08 mg/100 ml, and 30.18 mg/100 ml, respectively.

In this study, the physicochemical properties and fungal community structure of Huangshui in pits of different brewing workshops (A, B and C) were compared by physicochemical analysis and high-throughput sequencing technology. The differences in fungal community composition and their correlation with physicochemical factors were investigated by bioinformatics analysis, and the function was annotated using the Kyoto Encyclopedia of Genes and Genomes (KEGG) database. The results showed that the alcohol content, pH, total acid content and reducing sugar content of Huangshui in the pit of workshop A were 5.05%vol, 3.28, 25.44 g/L and 5.33 g/L, respectively, which were significantly different from the other two workshops (P<0.05). At the phylum level, Ascomycota was the absolute dominant phylum in Huangshui (67.35%-95.15%), and its relative abundance was the highest in workshop A. At the genus level, Kazachstania, Aspergillus and Thermoascus were the dominant genera in Huangshui samples, with the highest relative abundances of 72.98%, 50.81% and 7.92% in samples A, C and C, respectively. The composition of fungal communities in Huangshui from the pits of different workshops was different. Redundancy analysis (RDA) results showed that the pH and reducing sugars were positively correlated with Aspergillus, Candida and Thermoascus, and the alcohol content and total acid content were positively correlated with Kazachstania. The results of functional prediction showed that the coding function genes of fungal communities in Huangshui were closely related to metabolism.

The koji was made by two kinds of Aspergillus oryzae with different characteristics respectively, and a soy sauce with better sensory quality was obtained with the fermentation of the mix koji. The results showed that the mixed fermentation of A. oryzae HT.AS1202 and HT.AS1205 at 1∶1 played the complementary role of the two strains in protease, pectinase, glutaminase and other enzymes. Compared with soy sauce fermented by single strain, the obtained soy sauce had lower total acid (1.94 g/100 ml), higher total sugar content (5.6 g/100 ml). The total nitrogen (1.80 g/100 ml) and amino acid nitrogen content (1.08 g/100 ml) met the national standard requirements of special grade soy sauce. The glutamate content was higher. The taste was characterized by outstanding umami, harmonious sour taste and moderate salty taste. There were 85 kinds of aroma components, compared with the soy sauce fermented by two single strains (79 kinds, 81 kinds), which not only retained the characteristics of soy sauce aroma, but also had light fruit fragrance.

A method for simultaneous determination of 3 kinds of rare ginsenoside Rg3, Rg3(R) and Rg5 in fermented ginseng by HPLC was established. The samples were separated by Xtimate-C₁₈ (4.6 mm×250 mm, 5 μm) using acetonitrile and 0.1% phosphoric acid solution as the mobile phase for gradient elution, and the flow rate was 1 ml/min, the column temperature was 30 ℃ and the injection volume was 20 μL. The samples were quantified by external standard method and the methodology investigation was carried out. The results showed that the rare ginsenoside Rg3, Rg3(R) and Rg5 in fermented ginseng had good linear relationships in the mass concentration ranges of 78.76-315.02 μg/ml, 39.94-159.75 μg/ml and 42.54- 170.16 μg/ml, respectively (correlation coefficient R²>0.99). The limits of detection (LOD) were 0.05 μg/ml, 0.08 μg/ml and 0.02 μg/ml, respectively, and the limits of quantitative (LOQ) were 0.15 μg/ml, 0.23 μg/ml and 0.07 μg/ml, respectively. The average recovery rates of Rg3, Rg3(R) and Rg5 at different spiked levels were 101.61%-104.10%, 100.22%-104.04%, 100.68%-102.79%, respectively. The relative standard deviation (RSD) of precision experiment and repeatability experiment results were 2.6%, 2.0%, 2.5%, 0.3%, 0.6% and 0.5%, all less than 5.0%. The method was simple, accurate and precise, and was suitable for the determination of rare ginsenoside Rg3, Rg3(R) and Rg5 in fermented ginseng.

A method was established for the determination of ethyl carbamate (EC) and 8 kinds of sweeteners (sucralose, saccharin sodium, cyclamate, acesulfame potassium, aspartame, neotame, alitame, stevioside) in Baijiu by ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The Baijiu samples were filtered by 0.22 μm organic filter film and directly injected for mass spectrometry, separated using Agilent ZORBAX RRHD Eclipse Plus C₁₈ column (100 mm×2.1 mm, 1.8 μm) with gradient elution of methanol and 0.1% acetic acid aqueous solution, column temperature 40 ℃ and flow rate 0.35 ml/min, and detected by switching between positive and negative ion modes using ULPC-MS/MS. The injection time was 9 min. The results showed that 9 tested substances had a good linear relationship in the range of 2-500 μg/L, the correlation coefficients (R²) were all greater than 0.997, the detection limits were 0.1-0.4 μg/L, and the recoveries were 92.6%-108.7% under the spiked levels of 100 μg/L, and the relative standard deviations (RSD) were lower than 2%. The detection method had the advantages of simple pretreatment, good reproducibility, high sensitivity and fast analysis, and could be used for rapid detection and daily monitoring of EC and 8 kinds of sweeteners in Baijiu.

An ion chromatography method for simultaneous determination of trace chromium (hexavalent), glyphosate (GLY), perchlorate and 7 conventional anions (F^-, Cl^-, NO₂^-, Br^-, NO₃^-, SO₄^2-, PO₄^3-) in drinking water by optimizing chromatographic conditions and methodological investigation was established, and the 10 targets in drinking water was determined. The results showed that the optimized chromatographic conditions were: Dionex IonPac^TM AS20 as analytical column, Dionex IonPac^TM AG20 as protection column, KOH as eluent, gradient elution, flow rate 1.0 ml/min, suppressor ADRS600 (4 mm), suppression current 138 mA, column temperature 30 ℃, detector temperature 35 ℃, and sample volume 500 μL. Trace chromium (hexavalent), GLY, perchlorate and 7 conventional anions had good linear relationships in their respective linear ranges (R²>0.999). The limits of detection (LOD) and limits of quantification (LOQ) of each substance were 0.079-1.145 μg/L and 0.263-3.817 μg/L. The resolution between each substance was>1.5. The relative standard deviation (RSD) of the reproducibility and stability test results were both≤3.38%. The spiked recovery rate tests with drinking water as the substrate, the average recovery rates of each substance were 90.0%-99.3%, and the RSD of spiked recovery rate and precision tests were 0.67%-4.33% and 0.12%-3.33%, respectively. In summary, the method was suitable for simultaneous determination of trace chromium (hexavalent), GLY, perchlorate and 7 common anions in drinking water.

In this paper, using winery tourism, a new form of tourism, as the research object, a questionnaire survey was carried out by selecting 41 wineries in the four main wine producing areas of Xinjiang. Based on the current situation of the development of winery tourism in Xinjiang, the problems that restricted its high-quality development were summarized. Combining with the development ideas of domestic and foreign winery tourism, the strategy of high-quality development of Xinjiang winery tourism was put forward. The results showed that there were some problems restricting the high-quality development, such as low degree of industry integration, lack of characteristics of winery tourism projects, relatively low service, great tourism resistance, difficulty in attracting foreign tourists, and shortage of professional winery tourism talents. In response to the above problems, it was proposed to do a good top-level design, refine the tourism planning of wine winery, increase the cultivation of wine winery tourism brand, promote the development of leisure tourism of wine winery, enrich the leisure products of wine winery, improve the public service system of wine winery, promote of wine culture tourism, build an international tourism destination, strengthen the training of professionals, and actively promoted the coordinated development of the industry to promote the high-quality development of wine tourism in Xinjiang.

With its natural geographical advantages, Hong Kong has developed into an important trade entrepot in the Asia-Pacific region and a global financial, shipping and trade center. In addition, Hong Kong's local market is small, which determines its open, export-oriented and platform-based market development model. The same is true of Hong Kong's alcoholic drinks market. In this paper, the logic and causes of the change of Hong Kong's role in trade and distribution in the Asia-Pacific region were explored from the aspects of the socio-economic development stage, the adjustment of tax policy and the change of inter-regional economic and trade relations by combing the changes of consumption structure of alcoholic drinks market in Hong Kong and the evolution of regional entrepot trade function orientation since the beginning of the 20th century. It was also suggested that Hong Kong should make strategic adjustments from the aspects of actively responding to potential regional competition and fully expanding platform functions to enhance its competitive position in the Asia-Pacific region's alcoholic drinks trade and distribution value chain division.