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Wang L, Zhu G, Li N, Wang Z, Ji Y, Shen C, Yu J, Song P. Pomegranate Peel as a Sustainable Additive for Baijiu Fermentation: Physicochemical and Flavor Analysis with Process Optimization. Molecules 2025; 30:1800. [PMID: 40333786 PMCID: PMC12029601 DOI: 10.3390/molecules30081800] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2025] [Revised: 04/15/2025] [Accepted: 04/15/2025] [Indexed: 05/09/2025] Open
Abstract
Rice hulls, a traditional ingredient in Chinese light-flavor Baijiu, contribute to bran and furfural flavors but may adversely affect the aroma and taste. This study explores fresh pomegranate peel as a sustainable alternative to rice hulls in Baijiu fermentation. The flavor profiles in jiupei and Baijiu were interpreted by employing head-space solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), while their physicochemical characteristics were systematically assessed. Statistical evaluations, such as correlation analysis and cluster analysis, were conducted to interpret the data. The results showed that compared with rice hull, pomegranate peel reduced furfural content in jiupei by 90%, increased the alcohol distillation rate (alcohol distillation rate: this refers to the weight percentage of 50% alcohol by volume (ABV) Baijiu produced from a unit amount of raw material under standard atmospheric pressure at 20 °C (also known as Baijiu yield)) by 30%, enhanced antioxidant capacity by 24.38%, and improved starch efficiency by 3%. Notably, the Baijiu complied with the premium Baijiu standards specified in the Chinese National Standard for light-flavor Baijiu. Additionally, under the experimental conditions of this study, the optimal Baijiu yield (optimal Baijiu yield: the maximum achievable Baijiu production under defined constraints (e.g., energy input, time, cost)) (48% ± 3.41%) correlated with the pomegranate peel particle size. This research highlights the viability of using pomegranate peel as a sustainable and environmentally friendly adjunct in the fermentation of light-flavor Baijiu, offering valuable perspectives for exploring alternative brewing ingredients.
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Affiliation(s)
- Longwen Wang
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China; (L.W.); (G.Z.); (Z.W.); (Y.J.)
| | - Guida Zhu
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China; (L.W.); (G.Z.); (Z.W.); (Y.J.)
| | - Na Li
- Huaguan Group Brewery Co., Ltd., Heze 274900, China;
| | - Zhiheng Wang
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China; (L.W.); (G.Z.); (Z.W.); (Y.J.)
| | - Yi Ji
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China; (L.W.); (G.Z.); (Z.W.); (Y.J.)
| | - Chen Shen
- Shimadzu (China) Co., Ltd., Shanghai 200233, China;
| | - Jing Yu
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China; (L.W.); (G.Z.); (Z.W.); (Y.J.)
| | - Ping Song
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China; (L.W.); (G.Z.); (Z.W.); (Y.J.)
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Wang G, Wang B, Xie K, Cao R, Sun J, Chen S, Xu Y. Characterization of the content characteristics of pyrazines and volatile phenols in Chinese Baijiu Daqu by QuEChERS-UPLC-MS/MS approach. Food Res Int 2025; 204:115891. [PMID: 39986760 DOI: 10.1016/j.foodres.2025.115891] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2024] [Revised: 01/16/2025] [Accepted: 01/29/2025] [Indexed: 02/24/2025]
Abstract
Based on QuEChERS dispersed purification and UPLC-MS/MS, a novel robust and sensitive approach for the detection of pyrazines and volatile phenols in Baijiu Daqu was established. Pyrazines and volatile phenols were purified by dispersion with primary secondary amine (PSA)/C18 and C18 respectively. Volatile phenols were analyzed by UPLC-MS/MS after being derivatized with dansyl chloride. The matrix effect value of the established method falls within the range 85.46 %-102.68 %. The method attains excellent extraction recoveries (78.32 %-109.45 %), demonstrating outstanding repeatability (precisions < 10 %). The limits of detection for pyrazines and volatile phenols are 0.09-1.54 μg/kg and 0.09-0.19 μg/kg, respectively. Through analysis of different quality levels of medium-high Daqu, it was found that in high-quality Daqu, 2-ethyl-3,5-dimethylpyrazine, vanillin and 4-vinylguaiacol are particularly prominent, with vanillin reaching concentrations as high as 2546.32 μg/kg in premium Daqu. In low grade Daqu, the levels of 2,3,5,6-tetramethylpyrazine, 2,3,5-trimethylpyrazine and p-Cresol are notably elevated. Analysis of different fermentation stages of Daqu reveals that pyrazines and volatile phenols are significantly synthesized in the late and middle stages of fermentation, respectively. This study offers an efficient approach for the quantitative assessment of Baijiu Daqu quality, as well as the control and improvement of medium-high Daqu quality.
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Affiliation(s)
- Gaowei Wang
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China
| | - Bowen Wang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, School of Food and Health, School of Light Industry Science and Engineering, Beijing Technology and Business University, Beijing 100048, China
| | - Kaijun Xie
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China
| | - Runjie Cao
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China; Anhui Gujing Distillery Co. Ltd., Bozhou 236800, China
| | - Jinyuan Sun
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, School of Food and Health, School of Light Industry Science and Engineering, Beijing Technology and Business University, Beijing 100048, China.
| | - Shuang Chen
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China.
| | - Yan Xu
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China
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Ni D, Chen C, Yang Y, Tian J, Tu H, Yang F, Ye X. Changes in Polyphenols and Antioxidant Activity in Fermentation Substrate during Maotai-Flavored Liquor Processing. Foods 2024; 13:1928. [PMID: 38928870 PMCID: PMC11202886 DOI: 10.3390/foods13121928] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2024] [Revised: 06/06/2024] [Accepted: 06/07/2024] [Indexed: 06/28/2024] Open
Abstract
To investigate the changes in phenols and antioxidant capacity in fermented grains during different stages of the fermentation process (Xiasha, Zaosha, and single-round stages) of Maotai-flavored liquor, the total phenolic contents of 61 samples, collected in different stages, were analyzed via the Folin-Ciocalteu method, and the phenolic compounds were then identified by high-performance liquid chromatography (HPLC). Subsequently, the antioxidant activities were determined using the DPPH free radical scavenging rate and ABTS and FRAP antioxidant capacities. The correlations among the total phenolic contents, individual phenolics, and three antioxidant activities of the samples were analyzed. The results show that the total phenolic contents of the fermented samples did not change significantly in the Xiasha and Zaosha stages but showed an upward trend in the single-round stage. A total of 12 phenol acids were identified in the fermented grains, including 5 phenolic acids (e.g., ferulic acid and caffeic acid), 4 flavonoids (e.g., luteolin and apigenin), and 3 proanthocyanidins (e.g., apigeninidin), for which the DPPH free radical scavenging rates and ABTS and FRAP antioxidant capacities of all of the fermented grain samples ranged from 78.91 ± 4.09 to 98.57 ± 1.52%, 3.23 ± 0.72 to 13.69 ± 1.40 mM Trolox, and 5.06 ± 0.36 to 14.10 ± 0.69 mM FeSO4, respectively. The total phenolic contents of the fermented grain samples were significantly and positively correlated with the ABTS and FRAP (p ≤ 0.05), while no significant correlations were found between total phenolic content and DPPH. In general, the total phenolic content, phenolic substances, and antioxidant capacity of the fermented grains exhibited changes during the fermentation process in liquor production, and the phenolic components contributed more to the antioxidant properties of the fermented grains. The present study provides a theoretical reference for analyzing the dynamic changes and antioxidant properties of functional phenolic components in fermented grains.
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Affiliation(s)
- Derang Ni
- Moutai Group, Institute of Science and Technology, Zunyi 564501, China; (D.N.); (C.C.); (Y.Y.); (H.T.)
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China;
| | - Chao Chen
- Moutai Group, Institute of Science and Technology, Zunyi 564501, China; (D.N.); (C.C.); (Y.Y.); (H.T.)
| | - Yubo Yang
- Moutai Group, Institute of Science and Technology, Zunyi 564501, China; (D.N.); (C.C.); (Y.Y.); (H.T.)
| | - Jinhu Tian
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China;
| | - Huabin Tu
- Moutai Group, Institute of Science and Technology, Zunyi 564501, China; (D.N.); (C.C.); (Y.Y.); (H.T.)
| | - Fan Yang
- Moutai Group, Institute of Science and Technology, Zunyi 564501, China; (D.N.); (C.C.); (Y.Y.); (H.T.)
| | - Xingqian Ye
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China;
- Zhejiang University Zhongyuan Institute, Zhengzhou 450001, China
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Wei Y, Zhang LQ, Ran MF, Wang ST, Yang JG, Shen CH. Investigation on fresh bamboo replacing rice husks for brewing light-aroma Baijiu. J Food Sci 2023; 88:1224-1236. [PMID: 36815593 DOI: 10.1111/1750-3841.16481] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2022] [Revised: 01/01/2023] [Accepted: 01/17/2023] [Indexed: 02/24/2023]
Abstract
Husks are the main source of bran and furfural flavor in traditional Chinese light-aroma Baijiu, but they negatively affect its smell and taste. Here, bran husks were replaced with fresh bamboo to brew light-aroma Baijiu. Flavor components in Jiupei and Baijiu were detected through headspace solid-phase microextraction with gas chromatography-mass spectrometry, and physicochemical properties were assessed; flavor results were obtained from correlation, principal component, and cluster analyses. Starch and reducing sugar content in Jiupei negatively correlated with moisture, alcohol content, and acidity. Fresh bamboo reduced furfural from bran husks in Jiupei by 88.5% and increased alcohol distillation by 51%; it also improved starch efficiency (5%). Surprisingly, isovanillin was found to be present in Baijiu. Total Baijiu yield (57% ± 2.01%) was attained when crushed bamboo size was 1.5 cm × 0.3 cm × 0.3 cm. This study supports the use of fresh bamboo (an eco-friendly alternative for husks) in brewing light-aroma Baijiu. PRACTICAL APPLICATION: The use of fresh bamboo as a replacement for rice husks in brewing light-aroma Baijiu was investigated. It attenuated the chaff taste in light-aroma Baijiu and increased the liquor yield. Surprisingly, isovanillin was also present in the base Baijiu, and it added to the fragrance. This study not only supports the use of bamboo as an auxiliary material for brewing light-aroma Baijiu but also provides a reference for brewing light-aroma Baijiu with alternative auxiliary materials.
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Affiliation(s)
- Yang Wei
- Luzhou Pinchuang Technology, Luzhou, China.,College of Bioengineering, Sichuan University of Science & Engineering, Zigong, Sichuan, China.,Luzhou Laojiao Co., Ltd, Luzhou, China
| | - Li-Qiang Zhang
- Luzhou Pinchuang Technology, Luzhou, China.,National Engineering Research Center of Solid-State Brewing, Luzhou, China.,Luzhou Laojiao Co., Ltd, Luzhou, China
| | - Mao-Fang Ran
- Luzhou Pinchuang Technology, Luzhou, China.,Luzhou Laojiao Co., Ltd, Luzhou, China
| | - Song-Tao Wang
- Luzhou Pinchuang Technology, Luzhou, China.,National Engineering Research Center of Solid-State Brewing, Luzhou, China.,Luzhou Laojiao Co., Ltd, Luzhou, China
| | - Jian-Gang Yang
- Biological and Food Engineering Department, Bozhou University, Bozhou, China
| | - Cai-Hong Shen
- Luzhou Pinchuang Technology, Luzhou, China.,College of Bioengineering, Sichuan University of Science & Engineering, Zigong, Sichuan, China.,National Engineering Research Center of Solid-State Brewing, Luzhou, China.,Luzhou Laojiao Co., Ltd, Luzhou, China
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Wu Y, Hou Y, Chen H, Wang J, Zhang C, Zhao Z, Ao R, Huang H, Hong J, Zhao D, Sun B. “Key Factor” for Baijiu Quality: Research Progress on Acid Substances in Baijiu. Foods 2022; 11:foods11192959. [PMID: 36230035 PMCID: PMC9562207 DOI: 10.3390/foods11192959] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Revised: 09/09/2022] [Accepted: 09/18/2022] [Indexed: 11/16/2022] Open
Abstract
Baijiu is the national liquor of China, which has lasted in China for more than 2000 years. Abundant raw materials, multi-strain co-fermentation, and complex processes make the secrets of baijiu flavor and taste still not fully explored. Acid substances not only have a great influence on the flavor and taste of baijiu, but also have certain functions. Therefore, this paper provides a systematic review for the reported acid substances, especially for their contribution to the flavor and functional quality of baijiu. Based on previous studies, this paper puts forward a conjecture, a suggestion, and a point of view, namely: the conjecture of “whether acid substances can be used as ‘key factor’ for baijiu quality “; the suggestion of “the focus of research on acid substances in baijiu should be transferred to evaluating their contribution to the taste of baijiu”; and the view of “acid substances are ‘regulators’ in the fermentation process of baijiu”. It is worth thinking about whether acid substances can be used as the key factors of baijiu to be studied and confirmed by practice in the future. It is hoped that the systematic review of acid substances in baijiu in this paper can contribute to further in-depth and systematic research on baijiu by researchers in the future.
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Affiliation(s)
- Yashuai Wu
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Haidian District, No. 11, Fucheng Road, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Yaxin Hou
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Haidian District, No. 11, Fucheng Road, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Hao Chen
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Haidian District, No. 11, Fucheng Road, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Junshan Wang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Haidian District, No. 11, Fucheng Road, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Chunsheng Zhang
- Chengde Qianlongzui Distillery Company, Chengde 067400, China
| | - Zhigang Zhao
- Chengde Qianlongzui Distillery Company, Chengde 067400, China
| | - Ran Ao
- Chengde Qianlongzui Distillery Company, Chengde 067400, China
| | - He Huang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Haidian District, No. 11, Fucheng Road, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Jiaxin Hong
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Haidian District, No. 11, Fucheng Road, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
- Department of Nutrition and Health, China Agriculture University, Beijing 100193, China
| | - Dongrui Zhao
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Haidian District, No. 11, Fucheng Road, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
- Correspondence: ; Tel.: +86-10-68988715
| | - Baoguo Sun
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Haidian District, No. 11, Fucheng Road, Beijing 100048, China
- Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
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