Work

Unveiling the impact of soft wheat proportions on microbial communities and quality attributes of medium-temperature Daqu

Year: 2025

Type: article

Abstract: Daqu serves as a pivotal fermentation starter in Baijiu and vinegar production, driving complex microbial interactions that critically shape its physicochemical properties and sensory qualities. This study systematically explored the impact of varying soft wheat proportions on the microbial community dynamics, physicochemical parameters, metabolic activities, sensory profiles, and resultant quality attributes of medium-temperature Daqu . The findings demonstrated that increased soft wheat content significantly enhanced sensory attributes but led to a reduction in the diversity and abundance of volatile flavor compounds. Microbial profiling revealed distinct bacterial and fungal community structures, with key taxa exhibiting strong correlations with specific physicochemical and sensory parameters. These results underscore the critical role of raw material composition in modulating the microbial ecosystem and functional attributes of Daqu , offering actionable insights for optimizing starter production and enhancing Baijiu quality. • Higher soft wheat ratio improves Daqu sensory quality but reduces flavor diversity. • Wheat composition shapes microbial communities, critical for Daqu characteristics. • Provides practical guidance for optimizing Daqu to enhance Baijiu quality.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.103313