Study on the preparation of compound mold enhanced <i>Xiaoqu</i> and its effect on the yield and flavor of <i>Qingxiangxing baijiu</i>.

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 yiel

SUBMITTER: Guan T 

PROVIDER: S-EPMC12272614 | biostudies-literature | 2025 Jul

REPOSITORIES: biostudies-literature