Jingjing Liu,Yan Chen,Guiming Fu,Yanru Chen,Yin Wan,Mengfei Deng,Wenqin Cai,Mengxiang Li
Wickerhamomyces anomalus makes a special contribution to the esters flavor of Chinese Baijiu . This study set out to investigate whether W. anomalus NCUF304.1 could improve the flavor of ethyl esters of Te-flavor Baijiu Jiupei (TFBJP). The days 10–30 of the Te-flavor Baijiu brewing stage was the key period for microorganisms to produce ethyl ester compounds. Among them, the content of ethyl acetate in the strengthening group of Jiupei with additional W. anomalus NCUF304.1 was significantly higher ( P < 0.05) than in the control group of Jiupei on days 10–20. Also, there was no significant difference in ethyl acetate content between the two samples until day 30 of fermentation. In addition, the contents of ethyl butyrate , ethyl lactate and ethyl hexanoate in TFBJP strengthened with W. anomalus NCUF304.1 were found to increase by 0.54, 3.27 and 0.58 mg/kg, respectively. These findings evidenced the ability of W. anomalus NCUF304.1 in the Te-flavor Baijiu brewing for improving the flavor of ethyl esters.
This study investigated Huangshui fluid pretreatment effects on rice hull's physical properties and furfural removal, revealing optimal conditions (solid-liquid ratio 1:15, pH 3.2, 60 °C, 6 days) achieving furfural reduction to 68.55 ± 0.33 mg/100 g (below harmful thresholds), while reducing test weight to 87.04 ± 0.749 g/L ( p < 0.05) without compromising water absorption/elasticity ( p > 0.05). Gas chromatography demonstrated Huangshui-treated rice hulls enhanced crude Baijiu quality: acetaldehyde decreased 38.30 % ( p < 0.01), furfural 49.02 % ( p < 0.01), methanol 9.37 %, fusel oil 6.31 %, while hexanoic acid increased 25.22 %, ethyl hexanoate 69.95 %, and four major esters 24.45 %. The pretreatment significantly improved mash looseness and flavor profiles, confirming its feasibility for reducing harmful compounds and upgrading Baijiu quality through effective impurity removal and ester enrichment.
危险品化学品经营许可证（带存储）