Work

Study on the preparation of compound mold enhanced Xiaoqu and its effect on the yield and flavor of Qingxiangxing baijiu

Year: 2025

Type: article

Abstract: Xiaoqu Qingxiangxing Baijiu is typically produced using Rhizopus to make Jiuqu , but its alcohol yield and flavor are often unsatisfactory. This study innovatively employed a mixed-culture fermentation method to enhance its production. By screening three mold strains with high enzymatic activity (saccharifying enzymes, cellulase, and liquefying enzymes), a composite mold-enhanced Xiaoqu F1 ( Rhizopus oryzae U1: Aspergillus piperis W3 = 2:1) was developed. F1 improved key physicochemical indicators (saccharifying, esterifying, and liquefying power) and microbial diversity in Zaopei . GC–MS analysis showed increased levels of flavor compounds (ethyl acetate, ethanol) and health-promoting factors (acetic acid, propionic acid, furans). Alcohol yield and flavor are often unsatisfactory. Yield rose by 2 %, and sensory tests noted reduced acridity and bitterness, with enhanced floral and fruity notes. This breakthrough in starter-making techniques offers new insights and theoretical support for improving Baijiu quality using composite mold-enhanced Xiaoqu .

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.102721