Integrated metagenomic and metabolomic analysis reveals regional style differences in Maotai-flavour Baijiu

Key Points

• Regional style differences in Maotai-flavour Baijiu are significantly influenced by distinct microbiome profiles, leading to unique chemical compositions.
• Analysis of metagenomic and metabolomic data from different regions shows considerable variability in fermentation byproducts, highlighting diversity.
• Using a combination of metagenomic sequencing and metabolomic profiling, the research uncovers specific biochemical markers related to flavour.
• Notably, local fermentation conditions shape the chemical profile, which may guide producers in enhancing product authenticity.