This study examines the effects of artificial and mechanical production on the physicochemical properties, enzyme activities, flavor components, and microbial diversity of medium-high temperature
Daqu, a crucial starter culture for Chinese
Baijiu. The research aims to elucidate how these production methods
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This study examines the effects of artificial and mechanical production on the physicochemical properties, enzyme activities, flavor components, and microbial diversity of medium-high temperature
Daqu, a crucial starter culture for Chinese
Baijiu. The research aims to elucidate how these production methods influence the quality of
Daqu and to provide technical insights for optimizing industrial production processes. Results demonstrate that artificial
Daqu exhibits 0.24% higher reducing sugar content (
p < 0.05), 8.3% greater water retention (
p < 0.01), and a 0.10-unit increase in acidity (
p < 0.05) compared to mechanically produced
Daqu. In contrast, mechanically produced
Daqu displays a greater liquefaction capability but reduced fermentation capacity. An analysis of volatile flavor compounds reveals that artificially produced
Daqu contains a broader spectrum of aroma compounds, particularly esters and alcohols, which are critical for the flavor profile of
Baijiu. Microbial analysis demonstrates that artificially produced
Daqu possesses a richer diversity of bacterial and fungal communities, with dominant genera such as
Aspergillus,
Saccharomyces, and
Lactobacillus playing a pivotal role in flavor development. These findings offer valuable insights for optimizing
Daqu production methods, balancing traditional craftsmanship with modern industrial demands to ensure consistent quality and flavor in
Baijiu production.
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