Abstract
After the transition of Xiaoqu Qingxiangxing Baijiu brewing from traditional to automated production, the process faced challenges such as low levels of key flavor substances and high levels of higher alcohols in Baijiu. In this study, the environmental factors and Jiupei microorganisms in traditional workshops (TW) and automated workshops (AW) while also optimizing the dosage of saccharification fermentation agents. The results demonstrated that Lactobacillus and Staphylococcus were the dominant microbial communities in the environment of both workshops, with the AW environment exhibiting higher microbial abundance than that of the TW. In the Jiupei, Lactobacillus and Weissella were the dominant microorganisms. However, microbial richness was higher in the TW than in the AW. This study also introduced a regulation model: when 6.1‰ ester-producing yeast, 8.3% Daqu, and 5.8‰ Xiaoqu were added, the total acid content reached 0.58 g/L, total ester content was 1.09 g/L, and higher alcohols levels were decreased to 1.85 g/L. These adjustments successfully achieved the goal of "reducing impurities and improving quality," leading to an improvement in the overall quality of Baijiu.
Published Version
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