Abstract
As the main by-product of Chinese strong-flavor liquor, yellow water plays an important role in the formation of flavor components. Yellow water from different fermentation periods (30th day, 45th day, 60th day) was selected to analyze the aroma components by Headspace solid phase micro-extraction Gas Chromatography–Mass Spectrometry, and the microorganism community was evaluated by high-throughput sequencing technology and bioinformatics analysis of DNA. As the fermentation time was prolonged, the main flavor components significantly increased, and the amount of the common microbial population between yellow water and pit mud increased gradually. Among the common microorganisms, Lactobacillus accounted for the largest proportion, at about 56.96%. The microbes in the yellow water mainly belonged to Firmicutes. The abundance of Bacilli (the main bacteria) gradually decreased with time, at 87.60% at the 30th day down to 68.87% at the 60th day, but Clostridia gradually increased from 10.29% to 27.48%. At the genus level, some microbes increased significantly from the 30th day to 60th day, such as Caproiciproducens, which increased from 2.65% to 6.30%, and Sedimentibacter, increasing from 0.47% to 2.49%. RDA analysis indicated that the main aroma components were positively correlated with Clostridia and negatively correlated with Bacilli.
Highlights
Chinese strong-flavor liquor (CSFL) is the most important white liquor in Chinese liquor, accounting for more than half of the liquor market [1]
Pit mud: After the fermentation was completed and the fermented grains were taken out, pit mud was taken from two different sites
Clostridia gradually increased in the yellow water with time, increasing from 10.29% at 30 days to 27.48% at 60 days
Summary
Chinese strong-flavor liquor (CSFL) is the most important white liquor in Chinese liquor, accounting for more than half of the liquor market [1]. The double-bottom fermentation process, which is important for improving the quality of CSFL [3,4], places the Zaopei (fermented grains, generally being composed of sorghum, rice, glutinous rice, corn, and wheat in proportion) at the bottom of the pit for a long time; i.e., for about two fermentation periods or even longer. During this process, the Zaopei is always in contact with the pit mud and yellow water, and large amounts of aromas are produced. In the process of alcohol fermentation, with the consumption of starch, the water contained in it and the water produced by fermentation flow out, and gradually flow down to the bottom of the
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