Abstract
The use of multiple fermentations is one of the most specific characteristics of Maotai--flavoured liquor production. In this research, the variation of volatile composition of Maotai-flavoured liquor during its multiple fermentations is investigated using statistical approaches. Cluster analysis shows that the obtained samples are grouped mainly according to the fermentation steps rather than the distillery they originate from, and the samples from the first two fermentation steps show the greatest difference, suggesting that multiple fermentation and distillation steps result in the end in similar volatile composition of the liquor. Back-propagation neural network (BNN) models were developed that satisfactorily predict the number of fermentation steps and the organoleptic evaluation scores of liquor samples from their volatile compositions. Mean impact value (MIV) analysis shows that ethyl lactate, furfural and some high-boiling-point acids play important roles, while pyrazine contributes much less to the improvement of the flavour and taste of Maotai-flavoured liquor during its production. This study contributes to further understanding of the mechanisms of Maotai-flavoured liquor production.
Highlights
Maotai-flavoured liquor, generally described as a highly complex-flavoured, sweet and refreshing soy sauce aroma style alcoholic drink, is one of the most popular and representative liquors in China
Cluster analysis shows that the obtained samples are grouped mainly according to the fermentation steps rather than the distillery they originate from, and the samples from the first two fermentation steps show the greatest difference, suggesting that multiple fermentation and distillation steps result in the end in similar volatile composition of the liquor
Back-propagation neural network (BNN) models were developed that satisfactorily predict the number of fermentation steps and the organoleptic evaluation scores of liquor samples from their volatile compositions
Summary
Maotai-flavoured liquor, generally described as a highly complex-flavoured, sweet and refreshing soy sauce aroma style alcoholic drink, is one of the most popular and representative liquors in China. The formation of the special flavour of Maotai-flavoured liquor can be largely attributed to its unique and complicated production techniques. The process of Maotai-flavoured liquor production differs from those of other liquors in many aspects including starter preparation, grain (mainly sorghum and wheat) piling and liquor distillation. The production of Maotai-flavoured liquor consists in nine fermentation steps and the whole process lasts almost a year. Each fermentation step includes starter addition, piling (putting the mixture of cooked grains and starter powder on the ground, making it into a small hill, and undergoing fermentation for 4–5 days), fermentation in a pit and distillation. The liquor from the first two fermentations, due to its coarse taste, is poured back on the piled mixture, while the liquor from the other seven fermentations is stored separately for further blending to form the final product
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