Effects of Wheat Composition on the Physicochemical and Volatile Components of <i>Daqu</i> (A Primary Starter for Chinese <i>Baijiu</i> Fermentation).

ABSTRACT: Wheat serves as the primary raw material for medium- and high-temperature Daqu, a key saccharification, fermentation, and flavoring agent in Chinese Baijiu production. To investigate the influence of wheat's main components on the quality and volatile profile of Daqu, this study comparatively analyzed the main components of three distinct wheat varieties and the physicochemical indices and volatile characteristics of the Daqu produced from them. Results indicated significant differences (p < 0.05) in the main components of the wheats and in the physicochemical indices and sensory scores of their corresponding Daqu samples. CM605 Daqu exhibited the highest acidity, NM660 Daqu showed the highest saccharification power, and MM907 Daqu

SUBMITTER: Deng H 

PROVIDER: S-EPMC12610647 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature