Due to an insufficient understanding of the dynamic mechanisms underlying seasonal variations in Daqu fermentation quality, such as microbial community succession, enzyme activity, and metabolic regulation, precise control of Daqu quality and consistency across different seasons has not yet been achieved. Environmental factors, especially temperature and humidity, exert a significant influence on the microbial community structure and enzyme activity during the production process of Daqu. To this end, the recent research progress on changes in microbial community structure and succession, regulation of enzyme activity and metabolic pathways, and biosynthesis of flavor compounds in Daqu across different seasons was reviewed. Furthermore, we proposed strategies to leverage seasonal microbial patterns for precise control over Daqu production throughout varying seasons. This work aims to enhance the quality and consistency of Daqu across seasons and effectively improve the quality of Baijiu products.
Tang et al. (Thu,) studied this question.