As the transition of alcoholic beverage fermentation moves from traditional empirical operation to precise and targeted regulation, elucidating the genetic basis of yeast has become increasingly important for improving fermentation performance and product quality. From a genomic perspective, this paper systematically reviews the research progress and application prospects of Saccharomyces cerevisiae and non-Saccharomyces yeasts with a focus on the requirements of alcoholic beverage brewing. We outline the genomic structural characteristics, pan-genome features, and domestication mechanisms of S. cerevisiae, as well as the functional genetic basis of non-Saccharomyces yeasts in ester production, deacidification, and aroma compound transformation, and summarize the application value of long-read sequencing and other genomic analytical technologies in complex industrial yeast genome assembly, structural variation identification, and functional gene discovery in the context of practical brewing scenarios. On this basis, this review summarizes the genotype-phenotype associations corresponding to core brewing traits, including fermentation efficiency, flavor formation and environmental tolerance in brewing yeasts for various alcoholic beverages, discusses the strategies for strain screening and targeted genetic modification based on genomic information, and analyzes the application prospects of multi-omics integration in fermentation process optimization, product quality improvement and industrial upgrading. This review provides theoretical support for strain selection, genetic improvement, process optimization and dynamic monitoring of yeasts in alcoholic beverage fermentation.

As one of the most historically significant distilled spirits in China, Baijiu takes flavor as the core evaluation indicator of its quality. Early investigations on Baijiu flavor mainly relied on sensory evaluation and empirical summary, lacking fundamental insights into complex flavor compounds. The deployment of modern analytical instruments has brought flavor research into an era of high-throughput data acquisition. In recent years, artificial intelligence, machine learning and multi-omics integrative analysis have become core driving forces. This review systematically outlines the three developmental stages of Baijiu flavor research: from standardized sensory evaluation and precise instrumental analysis to data-driven intelligence, with emphasis on the application breakthroughs of high-resolution mass spectrometry, multi-omics integration, and machine learning in flavor characterization. This transformation from traditional empirical analysis to a data-driven technological revolution provides a new pathway for precise flavor regulation, process optimization, and intelligent upgrading of the Baijiu industry.

As one of the six major distilled spirits worldwide, Chinese Baijiu carries a long history and profound cultural heritage, and its exclusive brewing techniques embody the wisdom of Chinese craftsmen. Among all flavor types of Baijiu, sauce-flavor (Jiangxiangxing) Baijiu has received much attention due to its distinctive flavor and wide market recognition. This type of Baijiu uses a pit with a mud bottom and stone walls as the fermentation vessel and high-temperature Daqu as the core saccharifying and fermenting agent to complete the brewing process. High-temperature Daqu, regarded as the “backbone of sauce-flavor Baijiu”, has a decisive impact on the flavor characteristics and overall quality of the final liquor. This paper aims to systematically review the research progress on the application of traditional high-temperature Daqu in the production of sauce-flavor Baijiu. It focuses on summarizing the research progress from the aspects of Daqu-making process, physicochemical indicators, enzymatic characteristics, and microbial community structures to facilitate a comprehensive understanding of up-to-date research trends for industrial practitioners and researchers, and promote in-depth exploration in relevant fields.

As the core brewing ingredient of Chinese Baijiu, the variety and physicochemical composition of sorghum directly govern the fermentation behaviors and flavor generation. This paper systematically reviews the physicochemical traits of various sorghum cultivars and their influences on Baijiu quality, focusing on key components including starch, tannins, proteins, and lipids. It further discusses the gelatinization characteristics of starch, the biotransformation and functional effects of tannins, as well as the flavor contributions of proteins and lipids. Furthermore, it compares the contributions of free and bound flavor compounds in sorghum to the “grain aroma”, and summarizes the discrepancies in brewing adaptability between non-glutinous and glutinous sorghum. Finally, it outlines the existing deficiencies in current research and proposes promising research directions for further exploration, so as to offer references for quality improvement and flavor innovation in the Baijiu industry.

Aging is a critical process determining the quality of Baijiu, yet natural aging is time-consuming and costly. Artificial aging technologies have been developed to address such limitations. These technologies are categorized into physical, chemical, biological and comprehensive methods, which function to promote molecular association within the liquors and accelerate aging-related reactions, including oxidation and esterification. Nevertheless, current technologies generally encounter obstacles such as ambiguous action mechanisms, unstable flavor quality of treated liquor and barriers to large-scale industrial application. Accordingly, systematic investigation into the natural aging rules and artificial aging regulatory mechanism of Baijiu is of great significance. This paper reviews recent advances and application limitations concerning natural aging evolution patterns of various flavor-type Baijiu and four types of artificial aging technologies (physical, chemical, biological and comprehensive methods), and prospects future research trends. It aims to offer references for developing precise aging technologies with controllable flavor, high efficiency and low energy consumption, and facilitate high-quality development of the Baijiu industry.

Aging is a crucial process for improving the sensory quality and promoting flavor harmony of freshly distilled Baijiu. Traditional natural aging can effectively promote liquor quality improvement, but it is restricted by long storage cycles and high economic costs. This review systematically summarizes the aging mechanisms of Baijiu and the core physical and chemical variations occurring during the aging, including ethanol-water molecular association, volatilization of low-boiling-point compounds, esterification-hydrolysis, oxidation-reduction, and acetal formation, and highlights the current development status of artificial aging technologies. On this basis, this review further systematically analyzes the research progress in combined aging and novel aging technologies and proposes future research prospects, covering multi-physical field coupled aging, intelligent process regulation, and the construction of standardized evaluation systems, combined with the development trend of intelligent manufacturing and digital technology in the Baijiu industry, aiming to provide a theoretical reference for the in-depth exploration of Baijiu aging mechanisms and the development of efficient artificial aging technologies.

Traditional fruit wine production historically relied on single-strain fermentations using Saccharomyces cerevisiae, which tended to induce homogenized flavor profiles. In recent years, driven by consumer demand for diversified and personalized fruit wine flavors, non-Saccharomyces yeasts have attracted increasing attention owing to their distinct metabolic characteristics and beneficial contributions to product quality. This paper systematically reviews recent advances concerning the application of non-Saccharomyces yeasts in fruit wine fermentation, with particular emphasis on their roles in enhancing aroma complexity, improving taste balance, and stabilizing color. Special attention is given to the microbial interaction mechanisms between non-Saccharomyces yeasts and S. cerevisiae during mixed-culture fermentations, including nutrient competition, contact-dependent inhibition, cross-effects of metabolites, and signal molecule-mediated cell communication. Application examples in various fruit wines are listed to illustrate the influences of co-inoculation and sequential inoculation strategies on fermentation kinetics and final product properties. Finally, the review discusses major challenges hindering the industrial application of non-Saccharomyces yeasts and outlines future research directions in strain selection, metabolic regulation, elucidation of microbial interaction mechanisms, fermentation process optimization, and the rational design of multi-strain consortia, aiming to provide theoretical references for developing high-quality characteristic fruit wines.

In recent years, global attention to healthy diets has grown continuously. As an essential nutrient, dietary fiber has garnered increasing interest and attention from the food industry. As a major brewing country worldwide, China generates massive solid-state by-products including distiller’s grains, soybean sauce residues and vinegar residues, which possess great potential for resource recycling. Nevertheless, the utilization efficiency of dietary fiber derived from China’s brewing by-products remains low at present, manifested by low extraction yields and severe resource waste. This paper reviews the sources, nutritional compositions and extraction technologies of dietary fiber isolated from solid-state by-products of China’s brewing industry, summarizes the functional properties of dietary fiber, and emphatically analyzes its application potential in the food sector. It provides theoretical support for the high-value utilization of solid-state brewing by-products and the sustainable development of the brewing industry.

Rice wine is a traditional alcoholic beverage fermented from glutinous rice via saccharification and fermentation with Qu (a traditional fermentation starter) or starter cultures, whose flavor formation depends not only on microbial metabolic activities but also on the synergistic regulation of raw material composition, fermentation environment, fermentation duration and other process parameters. This paper systematically summarizes the classification and geographical characteristics of rice wine, summarizes the dynamic variations of physicochemical properties and nutritional components (e.g., amino acids, organic acids and volatile compounds) throughout fermentation, analyzes the structural composition and succession patterns of microbial communities in Qu and fermentation systems, and elucidates the functional mechanisms of key microorganisms and their metabolites in flavor formation, aiming to provide theoretical foundations and research directions for flavor regulation, quality improvement and standardized safe production of rice wine from an integrated “microorganism-nutrition-flavor” perspective.

As a typical representative of traditional Chinese distilled liquors, the unique flavor of strong-flavor (Nongxiangxing) Baijiu is jointly produced via the synergistic metabolism of diverse microorganisms in pit mud during solid-state fermentation. This review systematically summarizes the biosynthetic mechanisms of dominant flavor compounds (e.g., ethyl hexanoate) in strong-flavor Baijiu and emphatically elaborates on the synthetic routes of short-chain fatty acids (e.g., caproic acid and butyric acid), including reverse β-oxidation and fatty acid biosynthesis, further clarifying the key functional genes, core metabolic characteristics and interaction mechanisms of acid- and ester-producing microorganisms. Concurrently, we summarize the applications of multi-omics technologies, such as metagenomics, metabolomics, and genome-scale metabolic models, in deciphering flavor formation mechanisms. Furthermore, we prospect future research directions, including metabolic regulation-based targeted fermentation, synthetic microbial consortium construction and intelligent brewing, providing theoretical references for quality improvement and precise fermentation regulation of strong-flavor Baijiu.

To elucidate the driving mechanisms of traditional and mechanical crafts on the physicochemical properties, microecological community succession, and differential organic acid metabolism of fermented grains (Jiupei) during the second-round fermentation of sauce-flavor (Jiangxiangxing) Baijiu, fermented grain samples at the end of stacking and pit fermentation under both crafts were collected. A systematic comparison was conducted combining physicochemical detection, high performance liquid chromatography, high-throughput sequencing technology, redundancy analysis (RDA), orthogonal partial least squares-discriminant analysis (OPLS-DA), and PICRUSt2 functional prediction. The results showed that fermented grains from the mechanical craft contained higher amino nitrogen, while those from the traditional craft possessed higher starch and reducing sugar contents. The bacterial Chao1 and Shannon indices of mechanized-brewing fermented grains were generally higher than those of traditional-brewing fermented grains. The traditional craft highly enriched Lactobacillus and Pichia during the pit fermentation stage, whereas the mechanical craft maintained higher abundances of Acinetobacter, Enterobacter and Kazachstania. Formic acid, acetic acid, lactic acid and propionic acid served as core differential biomarkers distinguishing the two processes. At the late pit fermentation stage, the contents of lactic acid, acetic acid and formic acid in the mechanical craft decreased by 34.9%, 30.9% and 18.3%, respectively, compared with those in the traditional craft. The unique physicochemical environment of the traditional craft strongly drove the massive enrichment of core acid-producing microorganisms and the accumulation of organic acids, whereas in the mechanical craft, the gene abundances of six key enzymes related to lactic acid, acetic acid and propionic acid metabolism, including EC 1.1.1.27 (L-lactate dehydrogenase) and EC 4.1.1.1 (pyruvate decarboxylase), were significantly lower, thereby weakening the acidogenic pathways. In summary, process-specific disparities in physicochemical parameters reshape the fermentative microecological structure and suppress the acid-producing metabolic potential of the system at the functional level.

A flavor wheel for base liquor of Jiuhai-flavor Baijiu was constructed via sensory quantitative descriptive analysis, M-value screening and two-way analysis of variance, and the dynamic aroma evolution of liquor aged in two types of aging vessels, namely wooden wine vats (Jiuhai) and stainless steel tanks, was characterized. The results indicated that the constructed flavor wheel covered 9 primary aroma categories, 25 secondary sensory attributes and 50 tertiary aroma descriptors. The binomial distribution test identified woody, aging, herbal and honey aromas as the core sensory characteristics of “Jiuhai-flavor”; nine core aroma contour descriptors with M-values > 0.05 were screened, including grain, ethanol, floral, fruity, aging, wood, herbal, nutty and honey aromas. Sensory evaluation revealed that grain aroma intensity in the Jiuhai group exhibited a unique “decrease-then-increase” trend, whereas woody, honey and herbal aromas were newly generated and accumulated prominently in Jiuhai-stored liquor; such enrichment was absent in stainless steel tank-stored samples. Two-way analysis of variance indicated that aging time was the predominant factor regulating aroma profile, and woody and honey aromas were strongly correlated with storage in Jiuhai; both aroma attributes were significantly affected by the interactive effect between aging vessel type and aging time (P < 0.000 1). In this study, a standardized flavor wheel was established for base liquor of Liulin Jiuhai-flavor Baijiu, and the differential regulatory effects of storage in Jiuhai versus stainless steel tanks on the aroma composition of base liquor were systematically compared, which can provide theoretical support for optimizing Baijiu aging procedures and implementing consistent liquor quality control.

Strains with high-protease-producing capacity were screened from the brewing workshop and fermented grains (Jiupei) via gradient dilution, casein hydrolysis circle screening and protease activity re-screening; the selected strains were adopted to co-ferment final-round distillers’ grains (Jiuzao) of sauce-flavor (Jiangxiangxing) Baijiu for peptide production, and the fermentation conditions were optimized through single-factor experiments followed by response surface methodology. The antioxidant activity, angiotensin-converting enzyme (ACE) inhibitory activity, α-amylase inhibitory activity and α-glucosidase inhibitory activity of the prepared peptides were determined to evaluate their potential antioxidant, antihypertensive and hypoglycemic functions. Two high-protease-producing strains, M15 and J1, were isolated and identified as Aspergillus oryzae and Saccharomyces cerevisiae by molecular identification, with protease activities of (671.07 ± 0.40) and (466.78 ± 0.10) U/mL, respectively. The optimal fermentation parameters for peptide production from final-round distillers’ grains by mixed culture were inoculation dosage 5%, pH 4.5, fermentation temperature 28 °C, fermentation time 96 h, and inoculation volume ratio of A. oryzae to S. cerevisiae 1:1. Under these conditions, the peptide concentration reached 23.11 mg/mL and exhibited strong antioxidant capacity, ACE inhibitory activity, α-amylase inhibitory activity and α-glucosidase inhibitory activity, demonstrating promising antihypertensive and hypoglycemic properties and bright application prospects in functional food development

Microcapsules were fabricated with fructooligosaccharide and sodium alginate as composite wall materials and Lactiplantibacillus plantarum GLK29 as core strain. Three batches of fermented buffalo milk, namely microencapsulated GLK29 group (capsule group), free GLK29 group (free-cell group) and blank control without GLK29, were prepared to compare their quality variations during storage at 4 °C. The results revealed that the dosages of fructooligosaccharide and sodium alginate significantly affected the encapsulation performance of the microcapsules. Under single-factor conditions, the optimal fructooligosaccharide dosage was 2.5% with an encapsulation efficiency of 97.92%, while the optimal sodium alginate dosage was 3% with an encapsulation efficiency of 91.63%. Storage trials demonstrated that microencapsulation effectively sustained bacterial viability and stabilized acidity, water-holding capacity and textural properties of fermented buffalo milk compared with the free-cell and blank groups. After 17 days of refrigerated storage, the viable cell count of the capsule group remained at 8.23 (lg (CFU/mL)), with only a 3.60% reduction in viable cell count and the hardness was maintained at 1.039 N. In conclusion, the microencapsulation system improved the storage stability of probiotic fermented buffalo milk

To screen high-quality aroma-enhancing yeasts suitable for fermenting chopped chili peppers and construct an efficient composite microbial system, yeasts were isolated and purified from naturally fermented leaf mustard and chopped chili pepper. Strains with optimal comprehensive performance were selected via tests of aroma production, gas production and ester production, combined with analyses of acid tolerance, salt tolerance and ethanol tolerance. The antagonistic interaction between the screened yeast strain and lactic acid bacteria combinations Q and Y was analyzed, and the quality characteristics and differences of chopped chili pepper fermented by the above mixed-strain system were investigated. The results showed that one yeast strain, designated X1 and identified as Maudiozyma humilis, was isolated, purified and screened from naturally fermented leaf mustard. This strain exhibited no mutual inhibition with lactic acid bacteria combinations Q and Y, indicating its compatibility for compound fermentation. Chopped chili pepper fermented by the mixed culture of strain X1 and lactic acid bacteria combination Y possessed the best comprehensive quality, with the highest content of total acid, total ester content, amino nitrogen and sensory score of 0.86%, 21.69 mg/g, 0.23% and 85.73, respectively. A total of 67 volatile flavor compounds were detected in this group, and the contents of aromatic substances, including phenethyl alcohol, linalyl formate, phenethyl acetate and linalool were significantly higher than those in single lactic acid bacterium fermentation and natural fermentation groups. Orthogonal partial least squares-discriminant analysis revealed that linalool, methyl salicylate, isoamyl alcohol, 2-methoxy-3-isobutylpyrazine and isoamyl acetate were the core volatile substances responsible for distinguishing flavor differences among all groups.

To promote the comprehensive utilization value of Camellia oleifera seed meal, a mixed-strain solid-state fermentation system with high polyphenol enrichment efficiency was constructed. Four high-performance strains were screened by single-strain fermentation, namely Rhizopus oryzae, Saccharomyces boulardii, Saccharomyces cerevisiae and Trichoderma reesei. A co-fermentation system of S. boulardii and T. reesei was thereby established, and the optimal solid-state fermentation parameters were determined using single-factor experiments followed by response surface methodology. The results indicated that the optimal conditions were mixed-strain ratio 1:1.4, inoculation dosage 11 mL/100 g, solid-liquid ratio 1:1.17, and fermentation time 4 days. Under such conditions, the extracted polyphenol content reached (17.77 ± 0.33) mg/g, which was significantly 51.27% higher than that of the control group (P < 0.05). After solid-state fermentation, the contents of moisture, ash, protein, fat and reducing sugar in C. oleifera seed meal increased significantly, whereas crude fiber and tea saponin contents decreased markedly (P < 0.05). Compared with polyphenols isolated from unfermented C. oleifera seed meal, polyphenols from fermented samples possessed significantly lower half maximal inhibitory concentrations (IC₅₀) of (0.469 ± 0.002) mg/mL for 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals and (0.112 ± 0.002) mg/mL for 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radicals (P < 0.05). Moreover, the hydroxyl radical scavenging ability and total antioxidant capacity were greatly improved (P < 0.05). In summary, solid-state co-fermentation with S. boulardii and T. reesei achieves efficient polyphenol accumulation in C. oleifera seed meal, optimizes its nutritional composition and strengthens its antioxidant activity. This work provided a feasible bioprocessing strategy for the high-value utilization of C. oleifera seed meal as functional food ingredients.

Traditional fermented Weining ham from Guizhou was used as the isolation substrate. Saccharomyces strains were isolated via plate separation and screened by morphological observation and odor discrimination, followed by morphological and molecular biological identification. The growth performance, fermentation stress tolerance, and higher alcohol-producing capacity of the screened strain during Rosa roxburghii Tratt. juice fermentation were characterized. The results showed that seven yeast strains were isolated from Weining ham, among which one strain, HT2407, was identified as Saccharomyces cerevisiae. This strain exhibited a higher viable cell density (VCD) at 18 °C than commercial S. cerevisiae X16, revealing favorable low-temperature adaptability. It showed strong tolerance to nitrite, SO₂ and acidic conditions, but weak tolerance to environments with high-salt, high-concentration ethanol and isoamyl alcohol. A total of 61 volatile compounds, including 17 higher alcohols, were detected in R. roxburghii Tratt. juice fermented by strain HT2407, and the total proportion of esters and alcohols exceeded 60%, forming the main volatile components of the fermentation product. The optimal fermentation parameters for higher alcohol production were pH 3.83, no yeast extract supplementation, fermentation temperature 25 °C, inoculum dosage of 10³ CFU/mL and sucrose addition of 180 g/L. In conclusion, S. cerevisiae HT2407 presented promising application potential in the production of acidic fermented foods such as R. roxburghii Tratt. fruit wine.

Korla fragrant pear (Pyrus sinkiangensis Yü) Jiaosu was produced via mixed-culture fermentation using Lactiplantibacillus plantarum and Saccharomyces cerevisiae with Korla fragrant pear as raw material. Taking comprehensive evaluation score as assessment indicators, the fermentation conditions were optimized by single-factor experiment combined with response surface methodology. A 2,4,6-trinitrobenzenesulfonic acid-induced zebrafish inflammatory bowel disease (IBD) model was established to evaluate the effects of raw unfermented pear juice (PFS group), Korla fragrant pear Jiaosu (PYE group), and positive control prednisone (PRED group) on intestinal histology, immune markers, and proinflammatory cytokine levels of IBD zebrafish. The results demonstrated that the optimal fermentation parameters were an inoculation ratio of L. plantarum to S. cerevisiae 11:1, a total inoculum 1.6%, sucrose addition 19%, and fermentation duration 34 h, under which the comprehensive evaluation score reached 93.2. Animal experimental results showed that both groups, PYE and PRED, could effectively increase the number of goblet cells in intestinal tissues, restore damaged intestinal crypt architecture, upregulate the expression of immunoglobulins M and T, and downregulate the levels of inflammatory factors tumor necrosis factor α, interleukin 6, and interleukin 1β in IBD zebrafish. In summary, Korla fragrant pear Jiaosu can effectively alleviate intestinal mucosal injury and suppress the overexpression of proinflammatory cytokines in zebrafish, presenting evident anti-inflammatory activity.

Four Sichuan indigenous non-Saccharomyces yeast strains, namely Kluyveromyces marxianus WG-60,K. marxianus XC-38, Maudiozyma humilis SS-46 and M. exigua CM-51, together with one commercial strain K. marxianus LAF-4, were used to ferment citrus juice. The physicochemical properties (pH, total acid, total sugar, total phenolics, total flavonoids, etc.), antioxidant activity, and volatile aroma compounds of the fermented citrus juice were comprehensively determined to evaluate the modulatory effects of different non-Saccharomyces strains on fermentation quality and flavor characteristics. The results showed that all strains exhibited favorable growth performance in citrus juice, among which the strain XC-38 achieved the optimal performance in total sugar consumption rate, total acid, and β-glucosidase activity. Compared with pasteurized unfermented citrus juice, the total phenol and total flavonoid contents of the strain XC-38 fermented samples increased by 8.88% and 22.74%, respectively, accompanied by significantly elevated antioxidant activity (P < 0.05), which outperformed all other strain groups. A total of 145 volatile compounds covering core aroma substances such as esters, alcohols and terpenes were identified in citrus juice before and after the fermentation, and the total abundance of aroma compounds was markedly enhanced after the fermentation. The samples fermented by the strain XC-38 possessed the richest aromatic complexity, with 58 detected volatile aroma components, far exceeding the 31 compounds detected in raw untreated citrus juice. Obvious discrepancies in fermentation performance and aroma-producing capacity were observed among the five tested non-Saccharomyces strains. Overall, the Sichuan indigenous strain K. marxianus XC-38 demonstrated the greatest potential for enhancing aroma profiles and improving the comprehensive quality of citrus juice, presenting promising prospects for the production of high-value fermented citrus beverages.

To elucidate the succession patterns, interlayer differences, and interactions of microbial communities in fermented grains (Jiupei) from different pit layers of strong-flavor (Nongxiangxing) Baijiu, physicochemical indicators and microbial floras of upper-, middle-, and lower-layer fermented grains were characterized during the fermentation. Differential microbial communities were identified via random forest algorithm, followed by microbial community co-occurrence network analysis and functional prediction. The results revealed that the moisture and acidity of the lower-layer fermented grains were higher than those of the middle- and upper-layer during fermentation, while ethanol and reducing sugar content showed insignificant discrepancies relative to middle- and upper-layers. For bacterial communities, the interlayer divergences peaked on the 5^th fermentation day; the biomarker genera in upper-layer fermented grains were Ligilactobacillus, Weissella and Saccharomyces, whereas Acetobacter dominated the lower-layer. For fungal communities, the interlayer differences peaked on the 30^th fermentation day; with Thermoascus and Saccharomyces as the characteristic differential species in the upper-layer, and Trichosporon as the dominant marker in the middle- and lower-layers. The microbial co-occurrence network of middle-layer fermented grains was more intricate than those of upper- and lower-layer at day 5 of fermentation. After 30 days of fermentation, Lactobacillus became the core hub genus across all layers, elevating the transmission efficiency of metabolic substances and network information. Functional prediction revealed that the functions of bacterial and fungal communities in fermented grains were dominated by biosynthesis; the superpathway of Kdo2-lipid A biosynthesis had the highest abundance in bacterial communities, while aerobic respiration I and aerobic respiration II were the most abundant pathways in fungal communities. This research provided theoretical support for precise brewing process regulation and quality promotion of strong-flavor Baijiu.

An adaptive laboratory evolution strategy was adopted to breed freeze-tolerant Saccharomyces cerevisiae strains. The yeast cells were cultured for 24 h at 30 °C under shaking of 180 r/min, followed by storage at -20 °C for 24 h, and then transferred into fresh YPD medium for another 24 h of cultivation. This freeze-thaw cycle was repeated 100 times to obtain evolved strains. Cell survival rate assay and transcriptomic analysis were performed on the evolved strains (F100 generation) and original parental strains (F0 generation). The results revealed that the survival rate of F100 strains reached 21.3% after 20 days of storage at -20 °C, which was significantly higher than that of F0 strains (4.8%). Transcriptomic screening identified a total of 445 significantly differentially expressed genes (DEGs) between F0 and F100 strains, including 187 upregulated genes and 258 downregulated genes. Kyoto Encyclopedia of Genes and Genomes pathway enrichment analysis demonstrated that the DEGs were mainly enriched in energy metabolism pathways, such as glycolysis/gluconeogenesis, carbon metabolism, biosynthesis of amino acids, glycine, serine and threonine metabolism, as well as fructose and mannose metabolism. The downregulated genes within these pathways exhibited highly overlapping profiles. Meanwhile, genes related to base excision repair were markedly upregulated in evolved strains. The coordinated transcriptional regulation of the above metabolic pathways and repair-related genes collectively improved the viability of S. cerevisiae under freezing stress. These findings enrich the freezing stress response mechanism of S. cerevisiae, provide novel insights into the regulatory mechanisms underlying microbial cold tolerance, and possess great application value for the breeding of special strains for frozen dough and the advancement of related technologies.

To systematically evaluate the effects of GAPDH@Fe₃O₄ immobilized enzyme on wine composition during biogenic amine elimination in wine production, wine samples containing six kinds of biogenic amines were prepared under laboratory conditions and treated with GAPDH@Fe₃O₄ immobilized enzyme for 10 consecutive cycles. Changes in wine matrix components were analyzed through physicochemical determination and liquid chromatography-mass spectrometry-based untargeted metabolomics. The results demonstrated that the immobilized enzyme significantly reduced biogenic amine content by 53.4%-81.7%, while basic physicochemical indicators remained largely unchanged. Metabolomic analysis identified 57 non-volatile small-molecule compounds, including acids, phenols, alcohols, esters, amino acids, and glycosides. Notable decreases were observed in compounds including N-acetyl-S-(3-oxo-3-carboxypropyl)-L-cysteine, 2-keto-D-gluconic acid, malic acid, 2-undecen-1-ol and 6-hydroxysphingosine, which are mainly involved in metabolic pathways related to signal transduction, amino acid metabolism and carbohydrate metabolism. In conclusion, the GAPDH@Fe₃O₄ immobilized enzyme can efficiently degrade biogenic amines in wine with controllable impacts on wine composition and favorable batch-to-batch stability. This work provides theoretical support for safe production and process optimization of wine.

Using tartary buckwheat as raw material, free phenolic content and sensory evaluation of fermented tartary buckwheat flour as assessment indices, the fermentation condition was optimized by single-factor and orthogonal experiments, and microstructural observation, physicochemical index detection and microbial index determination were carried out for the quality evaluation of the prepared fermented tartary buckwheat flour. The results showed that the optimal fermentation parameters were fermentation temperature 37 ℃, relative humidity 72%, Bacillus subtilis var. natto inoculum 7.0% and fermentation time 39 h, under which the fermented tartary buckwheat flour presented fragmented, loose, porous and approximately round small particles, while content of reducing sugar, amino nitrogen, dietary fiber and free phenols reached 6.48%, 0.22%, 20.37% and 19.61 mg/g, respectively, alongside a total viable count of B. subtilis subsp. natto at 5.6 × 10⁸ CFU/g. The reconstituted flour exhibited bright yellow color, uniform texture, sweet taste and prominent grain and ester aroma notes. The fermented tartary buckwheat flour was rich in dietary fiber with balanced nutritional components and probiotic B. subtilis subsp. natto, which conformed to the prevailing low-sugar and healthy consumption trends of modern food markets.

A composite microbial agent, Z316, was prepared by mixing Lactiplantibacillus plantarum Z3 (LpZ3) and Bacillus subtilis LS1-003-016 (Bs16). The biogenic amine degradation capacities of strains LpZ3 and Bs16 during co-fermentation were systematically evaluated, and the fermentation conditions for tyramine degradation by Z316 were optimized using single-factor experiments and response surface methodology. The results showed that the biogenic amine degradation capacity of the composite microbial agent Z316 was significantly superior to those of the single-strain systems (P < 0.01). The total biogenic amine degradation rate of Z316 reached 1.89-fold that of the LpZ3 and 2.18-fold that of the Bs16, while its tyramine degradation rate was 5.42- and 2.35-fold those of the LpZ3 and the Bs16, respectively. The optimized fermentation conditions for the composite microbial agent were fermentation temperature 31 ℃, shaking speed 141 r/min and strain volume ratio 1:1 (V/V). Under these conditions, the tyramine degradation rate reached 85.20%, which is 1.15 times the initial value before optimization. This study confirmed a significant synergistic biogenic amine degradation effect between the LpZ3 and the Bs16, providing a theoretical basis for controlling tyramine accumulation in fermented foods.

To mitigate the inherent antibacterial activity of raw noni juice, water dilution pretreatment was implemented prior to mixed-strain fermentation for juice production. The fermentation parameters were optimizey by single-factor trials and orthogonal array design, with sensory score and superoxide dismutase (SOD) activity set as integrated evaluation indices. Variations in SOD activity, functional components, volatile aroma compounds and organic acid profiles of noni juice before and after the fermentation were further characterized. The results indicated that under the dilution ratio (water-to-noni juice) 2.5:1, sugar addition 4 g/100 mL, fermentation temperature 31 ℃ and incubation time 18 days, the fermented juice achieved a sensory score of 96.43 and SOD activity of 183.47 U/mL. Compared with raw noni juice, the SOD activity and total phenol content in fermented noni juice concentrated by membrane-separation technology to the initial volume increased by 41.17% and 13.56%, respectively. Conversely, the levels of flavonoids and saponins exhibited a highly significant decrease (P < 0.01). A total of 36 volatile aroma compounds were identified in fermented noni juice, among which 13 substances such as furfural and hexyl octanoate were newly generated compared with raw juice. The relative proportions of acids (76.87%),aldehydes (5.76%) and alkanes (3.00%) rose remarkably. The lactic acid content increased to 24 971.28 mg/kg and acetic acid content rose to 1 760.97 mg/kg, endowing the product with a mild and harmonious acidic taste. In summary, the integrated process of “water dilution-mixed-strain fermentation-membrane concentration” proposed in this study addressed the difficulty of fermentation initiation caused by strong bacteriostasis of raw noni juice. This method significantly improved the fermentation efficiency and improved both product safety and flavor quality, which provided a brand-new technical scheme and theoretical support for the industrial production of fermented noni juice.

Using ‘Pinot Noir’ grapes from the Gansu producing area as raw materials, four pre-fermentation treatments including room-temperature maceration (CK), cold maceration (CM), freeze treatment (FT) and hot maceration (HM) were adopted to investigate their effects on fermentation characteristics and quality of the resulting wine. The results indicated that the various maceration treatments had no significant effect on the basic physicochemical parameters of the wine samples. However, compared with the CK group, the CM, FT, and HM groups all showed varying degrees of increase in total phenolic content (6.46%-10.87%) and anthocyanin content (10.93%-24.62%); the CM and FT groups exhibited higher L* and a* values yet lower b* values, while FT samples possessed brighter color and more reddish hue. A total of 132 volatile flavor compounds were identified from four wine samples, the CM group contained the largest number of unique volatile components up to 16 with the highest total volatile flavor compound content of (15 660.14 ± 989.41) μg/L, orthogonal partial least squares-discriminant analysis (OPLS-DA) further identified 18 characteristic differential compounds such as ethyl trans-4-decenoate, isoamyl alcohol and ethyl octanoate according to variable importance in projection (VIP) values > 1.Sensory evaluation demonstrated that the wine samples in the CM group exhibited a balanced and harmonious palate, rich complexity, and an intense aroma, with typical notes of red berries and cherries. In conclusion, cold maceration exerted the most prominent improvement effect on the quality of ‘Pinot Noir’ wine, and this research provided theoretical support and practical references for optimizing the color and aroma quality of ‘Pinot Noir’ wine produced in Gansu producing area.

To reduce the content of fusel oil in sauce-flavor (Jiangxiangxing) Baijiu, a catalytic esterification system was constructed for fusel oil degradation using isoamyl alcohol and n-butanol as target substrates and neutral alumina as the catalyst. Process parameters were optimized via single-factor experiments and orthogonal tests. The results showed that the optimal conditions for isoamyl alcohol esterification were reaction temperature 130 ℃, reaction duration 3.5 h, and catalyst dosage 1.5 g, achieving an esterification rate of 56.28%. The optimal conditions for n-butanol esterification were reaction temperature 130 ℃, reaction duration 3.5 h, and catalyst dosage 1.0 g, yielding an esterification rate of 57.50%. Substrate selectivity tests indicated that neutral alumina exhibited significantly higher catalytic activity for long-chain higher alcohols (isoamyl alcohol and n-butanol) than for ethanol, with the ethanol esterification rate being merely 10.80%. This catalytic selectivity was attributed to the stronger adsorption affinity between long-chain alcohols and hydrophobic active sites on the catalyst surface. When applied to treat sauce-flavor Baijiu with an ethanol volume fraction of 52.5%, the established catalytic system reduced the contents of isoamyl alcohol and n-butanol by 58.16% and 40.83% at 130 ℃, respectively. Under a practical brewing temperature of 100 ℃, the corresponding reduction rates reached 19.07% and 17.67%. This study provided feasible technical support for the precise and green control of fusel oil in Baijiu.

The distribution of 2-methylbutanoic acid enantiomers in 12 flavor types of Baijiu was analyzed by liquid-liquid extraction combined with gas chromatography-mass spectrometry. The olfactory thresholds and sensory characteristics of the 2-methylbutyric acid enantiomers in water and 46% ethanol were evaluated by the three-alternative forced-choice method. The results revealed that the (S)-enantiomer of 2-methylbutyric acid was dominant in all tested Baijiu, and only (S)-2-methylbutyric acid was detected in rice-flavor (Mixiangxing), light-flavor (Qingxiangxing), and Chi-flavor (Chixiangxing) Baijiu. Under identical matrix conditions, the olfactory threshold of (S)-2-methylbutanoic acid was lower than that of its (R)-counterpart. Odor activity values (OAVs) calculated using thresholds in pure water ((S)-2-methylbutanoic acid: 501.55 μg/L; (R)-2-methylbutanoic acid: 645.60 μg/L) demonstrated that (S)-2-methylbutanoic acid exhibited higher OAVs in all Baijiu samples. When OAVs were calculated based on thresholds in 46% ethanol ((S)-2-methylbutanoic acid: 13 080.00 μg/L; (R)-2-methylbutanoic acid: 17 440.00 μg/L), neither enantiomer contributed to the overall aroma of most Baijiu samples, except for the sauce-flavor (Jiangxiangxing) Baijiu sample 1, in which (S)-2-methylbutanoic acid produced overripe fruity and sweaty off-notes. In pure water at low concentrations, (S)-2-methylbutanoic acid presented floral, fruity and overripe banana aromas, while (R)-2-methylbutanoic acid delivered floral, fruity, sweet and cheesy notes. At high concentrations, both enantiomers exhibited rotten fruit and sweaty odor characteristics. This study deepened the understanding of chiral flavor compounds in Baijiu and provided theoretical guidance for flavor improvement and quality regulation of Baijiu products.

To investigate the flavor structural characteristics and discrepancies of round-based base liquors of sauce-flavor (Jiangxiangxing) Baijiu from the Chishui River Basin and northern China, taking the base liquors of the 1^st to 7^th rounds sauce-flavor Baijiu from three distilleries located in Sichuan, Guizhou and Shandong producing areas as examples, the aroma components were analyzed by direct injection combined with gas chromatography-mass spectrometry. A discriminant model was established via partial least squares-discriminant analysis, and differential aroma compounds were screened according to variable importance in projection (VIP) values. The results showed that a total of 56 aroma compounds were detected in round 1-7 base liquors from various producing areas, consisting of 18 esters, 16 alcohols, 8 acids, 11 aldehydes and ketones, and 3 other compounds, with esters, alcohols and acids dominating the aroma profile, accounting for over 85% of the total aroma content. Among them, the aroma compound structures of base liquors from the 1^st and 7^th rounds in different producing regions differ significantly from other rounds, while those of the 3^rd, 4^th, and 5^th rounds also show certain differences among the three manufacturers. A total of 31 vital aroma compounds were screened, combined with odor activity value (OAV). Among them, isoamyl acetate, propionic acid, isoamyl alcohol, n-propanol, ethyl acetate, butyl acetate, isovaleraldehyde, acetic acid, 2-methylbutyraldehyde, furfural, isobutyraldehyde, isobutanol, sec-butanol, ethyl decanoate, ethyl lactate and acetaldehyde (VIP > 1) were identified as the key differential aroma compounds in round-based base liquors from different producing areas. These differences were presumably related to variations in brewing processes, geographical environments and microbial community structures among producing regions.

To investigate the aroma characteristics and volatile compound composition of oak barrel-aged beers, three commercially available craft beers were selected as research subjects. A trained sensory panel performed quantitative scoring for 13 aroma attributes using generic descriptive analysis (GDA) to characterize the aromatic profiles of beer samples; qualitative and quantitative analysis of volatile compounds was completed with two complementary analytical workflows, namely headspace solid-phase microextraction (HS-SPME)/solid-phase extraction (SPE) coupled with gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and solid-phase extraction-gas chromatography-triple quadrupole mass spectrometry (SPE-GC-QqQ-MS/MS). The results revealed that fruity and whisky-like aromas achieved prominent scores above 4.5 in all three samples, honey-like aroma exhibited the largest inter-sample intensity difference exceeding 1.5 and served as the core attribute to distinguish the aroma profiles of different beer samples, 23 volatile compounds with modified frequency (MF) values higher than 30% were detected across all samples by HS-SPME/SPE-GC-O-MS, among which isoamyl alcohol and furfural presented relatively high MF values and contributed greatly to beer flavor. The three analytical techniques identified a total of 58 volatile compounds, and 22 key aroma compounds were further screened out according to odor activity values (OAVs) > 1, correlation analysis demonstrated that γ-nonalactone, β-ionone, maltol and 2,5-dimethyl-4-hydroxy-3(2H)-furanone were closely associated with fruity notes, whereas 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone, eugenol, guaiacol and vanillin correlated strongly with whisky-like aroma. This study provides fundamental data for the product development and flavor optimization of oak barrel-aged beer.

‘Chardonnay’ dry white wines from Minning and Gezishan sub-regions and ‘Italian Riesling’ dry white wines from Xiaojiayao and Ganchengzi sub-regions in the Eastern Foothills of Helan Mountain, Ningxia, were selected as research materials. The aroma components and sensory characteristics of the wines were analyzed using headspace solid-phase microextraction-gas chromatography-mass spectrometry, combined with odor activity value (OAV) and sensory evaluation. The results revealed there were obvious aromatic distinctions among dry white wines from different sub-regions. Among them, the dry white wines from the Gezishan sub-region exhibited higher levels of esters (172 839.76 μg/L) and aldehydes (282.17 μg/L), with both the total OAV (410.48) and sensory scores exceeding those of the other three sub-regions, imparting intense citrus, peach, and pineapple varietal aromas. The ‘Italian Riesling’ dry white wine from the Ganchengzi sub-region possessed the highest total volatile aroma compounds (715 504.60 μg/L) and alcohols (570 564.96 μg/L), yet its total OAV (362.42) and sensory scores were relatively low. Generally, ‘Chardonnay’ dry white wines scored higher, especially those produced in the Gezishan sub-region, while the ‘Italian Riesling’ dry white wines exhibited slightly inferior overall sensory quality but scored higher in pear, floral and honey varietal aromas. This study clarifies the effects of terroir conditions in sub-regions on the aromatic differentiation of dry white wines and provides a critical theoretical basis for grape cultivation optimization and wine quality improvement in sub-regions of the Eastern Foothills of Helan Mountain.

Fruit distilled spirits were produced using apple and kiwifruit as raw materials. Effects of two distillation methods (pot distillation and column distillation), as well as varying head-tail cutting ratios, were systematically investigated regarding methanol content, sensory quality, and characteristic flavor profiles of fruit distilled spirits. The results showed that when adopting conventional cutting parameters (a 1% cutting volume ratio for the head and a cutting initial alcohol strength of 40%), the methanol contents of both apple and kiwifruit distilled spirits exceeded the limit specified in the GB 2757-2012 (> 2.0 g/L). In comparison, pot distillation proved significantly superior to column distillation in improving sensory quality and better preserving the varietal characteristic aroma of the fruits. The optimal head-tail cutting parameters for pot distillation were determined to be a 2% cutting volume ratio for the head and a cutting initial alcohol strength of 50% for the tail. Under these conditions, apple distilled spirit contained 1 863.36 mg/L of methanol, achieved a 45.56% spirit yield, and scored 82.85 in sensory evaluation, characterized by distinctive sweet aromas of apricot and honey, while kiwi distilled spirit contained 1 542.96 mg/L of methanol, yielded 41.79% spirit, and scored 81.00, dominated by fresh fruit notes of kiwifruit and citrus.

A rapid quantitative method for simultaneous determination of γ-aminobutyric acid (GABA) and glutamic acid (Glu) in Huangjiu was established based on stable isotope dilution combined with ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). An appropriate Huangjiu sample was diluted 100-fold with 10 mmol/L ammonium acetate solution and filtered through a 0.22 μm filter membrane; target analytes were separated on a Thermo Acclaim Trinity P1 column (100 mm × 2.1 mm, 3 μm) and quantified via triple quadrupole MS with the internal standard method. The results showed that GABA exhibited excellent linearity within the concentration range of 1-500 μg/L with a determination coefficient of 0.999 9, while Glu displayed favorable linearity from 10 to 5 000 μg/L with a determination coefficient of 0.999 9. The limits of detection (LODs) for GABA and Glu in Huangjiu were 0.15 and 0.50 mg/L, respectively. The relative standard deviations of precision tests ranged from 2.23% to 5.63%, and the average spiked recoveries were between 88.6% and 103.0%. This method features simple operation, high efficiency and superior sensitivity, accompanied by satisfactory precision and accuracy, which is suitable for the simultaneous detection of GABA and Glu in Huangjiu products.

Referring to the first method of GB 5009.267-2020 National food safety standard-Determination of iodine in foods, the iodine content in fermented milk was determined by inductively coupled plasma mass spectrometry, and method validation and uncertainty evaluation were subsequently carried out. The uncertainties introduced by factors including measurement repeatability, sample solution preparation, preparation of standard working solutions and internal standard solutions, standard curve fitting, and spiked recovery during the detection process were analyzed and calculated, and the expanded uncertainty was evaluated. The results showed that the limit of detection (LOD), limit of quantification (LOQ), spiked recovery, and relative standard deviation of this method for determining iodine content in fermented milk all met the technical requirements of GB 5009.295-2023 National food safety standard-General rules for validation of chemical analysis methods. When the iodine content in fermented milk was 0.483 5 mg/kg, the expanded uncertainty was 0.025 82 mg/kg (k = 2). The uncertainty of this method mainly originated from the sample concentration determination process and the instrumental analysis. Therefore, the uncertainty could be reduced by improving the operators’ skill level, performing regular maintenance and verification or calibration of instruments, using qualified volumetric flasks and pipettes, and standardizing operating procedures, thereby enhancing the accuracy and reliability of the results and effectively controlling the detection quality.

Using local Inner Mongolia Kyoho grapes as raw materials, grape vinegar was prepared via mixed-culture fermentation with Saccharomyces cerevisiae DJN3 and Acetobacter pasteurianus XHN1 (DJN3 + XHN1), with a composite fermentation system consisting of commercial S. cerevisiae SP and A. pasteurianus AS1.41 (SP + AS1.41) as a control. The flavor profiles of the fermented grape vinegar were comprehensively analyzed through electronic nose, gas chromatography-mass spectrometry, and high performance liquid chromatography, combined with sensory evaluation. Furthermore, the functional components and antioxidant activities of the samples were determined. The results indicated that a total of 53 volatile compounds and 9 organic acids were detected in the DJN3 + XHN1 group. This group exhibited a significantly higher relative content of esters, and its tartaric acid content reached 1.6 g/kg, which was twice that of the SP + AS1.41 group. In terms of functional components, the total polyphenol and total flavonoid contents of the DJN3 + XHN1 group were 0.59 and 0.15 mg/mL, respectively, both of which were higher than those of the control group. Antioxidant assays demonstrated that the DJN3 + XHN1 group possessed superior antioxidant capacity, with its 1,1-diphenyl-2-picrylhydrazyl radical scavenging rate, ferric reducing antioxidant power, hydroxyl radical scavenging rate, and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) cation radical scavenging rate reaching 50.72%, 42.16%, 95.77% and 74.75%, respectively. In conclusion, the mixed-strain combination of DJN3 + XHN1 presented prominent advantages in improving the flavor complexity and functional quality of grape vinegar, which provided a theoretical basis and practical reference for the exploitation of regional functional microbial resources in Inner Mongolia and the industrial upgrading of characteristic grape vinegar products.

To explore the characteristics and differences of volatile flavor compounds in Fu-flavor Baijiu of different quality grades, three grades of Fu-flavor Baijiu (pit-bottom, premium-grade, and common-grade Baijiu) were selected as research materials. The volatile flavor components were characterized by comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOFMS), the differential flavor compounds were screened by principal component analysis (PCA), partial least squares-discriminant analysis (PLS-DA) and orthogonal partial least squares-discriminant analysis (OPLS-DA), and the flavor contribution of each component was comprehensively evaluated by relative odor activity value (ROAV) and variable importance in projection (VIP). The results showed that a total of 1 710 volatile flavor compounds were identified in Fu-flavor Baijiu of different quality grades, among which common-grade Baijiu fermented for 90 days contained the most abundant esters (281). A total of 12 differential volatile flavor components, including ethyl octanoate, ethyl butyrate and ethyl hexanoate, were screened out with ROAV ≥ 1, alongside 31 differential volatile flavor components with VIP values > 1. Ethyl octanoate exerted the strongest aroma contribution to pit-bottom Baijiu under both fermentation periods. Compared with the 45-day fermented pit-bottom Baijiu, the 90-day fermented counterpart possessed abundant benzene derivatives and prominent pit aroma. The premium-grade Baijiu featured balanced ester composition and harmonious aroma, while the common-grade Baijiu had the most complex component profile. This study provided a theoretical basis for quality evaluation and precise brewing regulation of Fu-flavor Baijiu.

To reveal the distinctions of volatile compounds and key aroma substances among different flavor types of Baijiu from Niulanshan Distillery, the volatile flavor compounds of sauce-, strong- and light-flavor (Jiangxiangxing, Nongxiangxing, and Qingxiangxing) Baijiu were systematically analyzed by headspace solid-phase microextraction-comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (HS-SPME-GC × GC-TOFMS) combined with orthogonal partial least squares-discriminant analysis (OPLS-DA) and odor activity value (OAV). The results showed that a total of 437 volatile flavor compounds were identified in the three flavor types of Baijiu, dominated by esters, alcohols, aldehydes and ketones, and sauce-flavor Baijiu possessed the most abundant volatile species. Quantitative analysis was carried out on 243 aroma-active compounds screened via aroma databases, among which, esters exhibited the highest content, reaching 1 784.24, 1 096.55 and 1 761.21 mg/L in sauce-, strong- and light-flavor Baijiu, respectively. A total of 36 differential volatile flavor compounds with variable importance in projection (VIP) > 1 were screened by OPLS-DA, of which 18 compounds, including ethyl isovalerate and ethyl isobutyrate, acted as key differential aroma substances with OAV > 1 in all three flavor types of Baijiu, while 11 substances such as ethyl propionate and phenethyl alcohol exhibited OAV > 1 only in one or two flavor types of Baijiu.

As a characteristic competitive industry prioritized by Xinjiang, the wine industry provides crucial strategic support for regional economic growth, farmers’ income improvement and rural revitalization. Nevertheless, constrained by underdeveloped industrial chain coordination, weak innovation-to-commercialization capabilities and lagging public brand development, Xinjiang’s wine industry faces the practical challenge of failing to fully realize its value in both domestic and international markets. This study systematically examined the pathways for the integrated development of the “Three Chains” (industrial chain, innovation chain, and value chain) and conducted an in-depth analysis of the current integration status within Xinjiang’s wine industry by comprehensively applying field investigation and literature analysis. The results revealed three major restrictive factors hindering the “Three-Chain” integration. From the technical support perspective, the overall digitalization level of the industry remains low, and interdisciplinary talents proficient in wine digital technology are scarce. From the organizational motivation perspective, enterprises lack intrinsic motivation to participate in the “Three-Chain” integration. From the environmental perspective, the wine cultural system is underdeveloped with inadequate publicity. Targeted countermeasures were proposed to boost differentiated “Three-Chain” integration from four dimensions: promoting industrial digital transformation through government-enterprise collaboration, fostering the cultivation and retention of digital talents through industry-education integration, stimulating enterprises’ intrinsic motivation from multiple angles, and strengthening the construction and diversified dissemination of Xinjiang’s wine culture.

To explore the influencing mechanism of perceived value of low-alcohol Baijiu on young consumers’ purchase intention, a conceptual model was established with flow experience as the mediating variable, and the action mechanism of each variable on young consumers’ purchase intention was verified by hierarchical regression analysis. The results revealed that the perceived value of low-alcohol Baijiu had a significantly positive correlation with young consumers’ purchase intention; flow experience exerted a notable positive effect on the purchase intention of young consumers. Flow experience serves as a partial mediator between functional and emotional value of low-alcohol Baijiu and purchase intention, while functioning as a full mediator between social value and purchase intention. Accordingly, we propose targeted optimization strategies, including improving the multidimensional value presentation of low-alcohol Baijiu, enriching youthful drinking scenarios and consumption experiences, constructing immersive consumption experience scenarios to strengthen the emotional value and social participation of low-alcohol Baijiu, and leveraging online platforms for product display to enhance young consumers’ flow experience and purchase intention. This study provided theoretical support and practical guidance for brand construction and marketing strategy formulation of the low-alcohol Baijiu industry.

This study constructed a theoretical model with Xinjiang’s intangible cultural heritage wine as the research object using questionnaire surveys and empirical analysis, where short video digital affordance was defined as the independent variable, consumer perceived value and cultural identity as mediating variables, and consumer purchase intention as the dependent variable based on digital affordance theory and stimulus-organism-response theory. The results demonstrated that four dimensions of short video digital affordance (information affordance, recommendation affordance, interaction affordance and live-streaming affordance) exerted significantly positive effects on consumers’ purchase intention. Furthermore, perceived value and cultural identity played mediating roles in the linkage between short video digital affordance and purchase intention, while age exerted a negative moderating effect on the path between digital affordance and perceived value; its moderating effect on the cultural identity path was not significant. Corresponding suggestions were put forward regarding optimizing the digital affordance system of short videos, focusing on elevating consumers’ perceived value and fostering cultural identity, which offered theoretical basis and practical references for Xinjiang’s intangible cultural heritage wine enterprises to improve short-video marketing strategies.