/ Aswentong/August 02, 2022 Guangzhou -- The research paper "Microbial succession and its influence on Key flavor substances in the brewing process of Clear flavor liquor", independently completed by the microbiological research team of Jingpai Research Institute, was published online in the international academic journal "World Microbiology and Biotechnology" Journal of Microbiology and Biotechnology, impact factor 4.3). This study provides theoretical basis and technical guidance for the regulation of functional bacteria and the optimization of flavor composition in the solid fermentation process of clear flavor liquor.
Strong brand white spirit production adhere to the traditional brewing process and modern technology combined, in the traditional process of white wine including koji preparation, food pretreatment, yeast saccharification, fermentation, distillation and other links innovation using modern technology to upgrade the traditional process, significantly improve the quality of white wine brewing, the original wine of superior grade rate greatly improved, realized every day brewing "osmanthus wine "Goal, in the liquor industry to achieve a subversive breakthrough. The quality of liquor is largely determined by the abundant microbial groups in the fermentation process, which enrich the flavor and aroma composition of liquor by synthesizing a large number of metabolites. Therefore, it is of great significance to clarify the microbial composition and fermentation characteristics in liquor brewing for continuous improvement of liquor quality.This study revealed the microbial species and main metabolites involved in different fermentation processes of liquor. The core microorganisms included saccharomyces cerevisiae, Pichia coli Kudriazweig, Wickham's yeast abnormal and a variety of lactic acid bacteria. They promote the production of alcohols, aldehydes, acids, esters, terpenes and other major aroma and active compounds in liquor by synergistic action at different stages.
< /p>In the face of new opportunities and challenges in the liquor industry, Jingpai company always adhere to the first principle of product quality, constantly increase the investment in scientific research, committed to the original wine quality improvement research. In recent three years, more than 1500 strains of functional microorganisms were identified and preserved from liquor koji and its brewing process by classical separation methods combined with modern omics techniques. By means of multi-site sampling, multi-omics application and big data correlation analysis, this study revealed the microbial succession and its effect on aroma components in the liquor brewing process of the company, which not only provided new theoretical guidance for the further utilization of functional bacteria resources of the company, but also laid a solid foundation for improving the quality and health connotation of the original wine through endogenic enabling.
