Effect of advanced removal of Huangshui fluid on quality and yield of Nongxiang flavor crude Baijiu of solid-state fermentation

Authors

YANG Zhi-long, College of Food and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000 , China ；Key Laboratory of Brewing Ecotypically New Technology and Application of Hunan Universities, Shaoyang, Hunan 422000 , China ；Xiangjiao Distillery Co., Ltd., Shaoyang, Hunan 422000 , China
DENG Jia-wei, Xiangjiao Distillery Co., Ltd., Shaoyang, Hunan 422000 , China
YU You-gui, College of Food and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000 , China ；Key Laboratory of Brewing Ecotypically New Technology and Application of Hunan Universities, Shaoyang, Hunan 422000 , China
CHEN Xue-peng, Xiangjiao Distillery Co., Ltd., Shaoyang, Hunan 422000 , China
XIONG Xiang, College of Food and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000 , China ；Key Laboratory of Brewing Ecotypically New Technology and Application of Hunan Universities, Shaoyang, Hunan 422000 , China ；Xiangjiao Distillery Co., Ltd., Shaoyang, Hunan 422000 , China
WAN Yong, College of Food and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000 , China ；Key Laboratory of Brewing Ecotypically New Technology and Application of Hunan Universities, Shaoyang, Hunan 422000 , China

Abstract

Objective:The aim of this study was to improve the quality of Nongxiang flavor crude Baijiu.Methods:The effect of advancd removing Huangshui fluid in on the quality and yield of crude Baijiu was studied in multi-grain traditional Baijiu at different times during the cellar fermentation cycle.Results:When Huangshui fluid was removed at the 40th day of cellar fermentation of distilled alcoholic fermentative material, compared to the control group at 60th day, the yield of the crude Baijiu was higher (P＜0.05), and the high quality ratio of crude Baijiu, ethyl hexanoate content and ethyl hexanoate/ethyl lactate in superior crude Baijiu were significantly increased (P＜0.05). However, the content of the acetaldehyde and the higher alcohol of the crude Baijiu were significantly decreased (P＜0.05).Conclusion:The optimal time of advanced removing Huangshui fluid was at the 40th day of cellar fermentation of distilled alcoholic fermentative material. This study provides a new approach for improving the quality of Nongxiang flavor crude Baijiu by solid-state fermentation.

Publication Date

7-20-2022

First Page

195

Last Page

199

DOI

10.13652/j.spjx.1003.5788.2022.60006

Recommended Citation

Zhi-long, YANG; Jia-wei, DENG; You-gui, YU; Xue-peng, CHEN; Xiang, XIONG; and Yong, WAN (2022) "Effect of advanced removal of Huangshui fluid on quality and yield of Nongxiang flavor crude Baijiu of solid-state fermentation," Food and Machinery: Vol. 38: Iss. 4, Article 32.
DOI: 10.13652/j.spjx.1003.5788.2022.60006
Available at: https://www.ifoodmm.cn/journal/vol38/iss4/32

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