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July 11, 2026Journal of the American Society of Brewing Chemists

Analysis of the Dynamic Changes and Correlations of Microbial Communities and Flavor Compounds in the Fermenting Mash of Composite-Aroma Baijiu

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Authors

DWDi WuQZQing ZhaoJZJie Zhang

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Overview

Study finds microbial changes affect flavor compound formation in Baijiu, suggesting optimization strategies.

Key Points

  • This research aims to explore how microbial communities and flavor compounds interact during the fermentation of Baijiu.
  • Investigated microbial communities and volatile compounds during fermentation.
  • Identified 86 volatile compounds and examined their correlation with physicochemical properties.
  • Analyzed the influence of moisture content and enzyme activities on microbial dynamics.
  • Lactobacillus and Kazachstania were found to be the core microbiota.
  • Key flavor compounds included ethyl hexadecanoate, ethyl acetate, 3-methylbutanoic acid, and 2-furfuryl alcohol.
  • Correlation analysis revealed moisture content and α-amylase activity significantly shape microbial and flavor profiles.

Cite This Study

Wu et al. (2026) studied this question.

synapsesocial.com/papers/6a51dce1c18d7f28ca4ffe63https://doi.org/10.1080/03610470.2026.2678684
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