ArticleFood science & nutrition2024
Multi-factor analysis of the quality of cellar mud of Luzhou-flavor liquor in Yibin production area.
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Variations in Bacterial and Archaeal Communities and Baijiu Metabolites by Distillery and Pit Age.Foods (Basel, Switzerland) · 2026Article
- Succession of pit mud archaeal communities and metabolic networks: the hidden key to the unique flavor of strong-flavor Baijiu.Applied and environmental microbiology · 2026Article
- Comparative analysis of microbial communities and physicochemical attributes of strong-aroma Daqu from Southwestern China.Bioresources and bioprocessing · 2026Article
- Quality Control Strategies for Pit Mud Based on the Synergistic Effects of Flavor, Microorganisms and Physicochemical Factors.Foods (Basel, Switzerland) · 2025Review
- Characterization of Key Aroma Compounds in Aged ChineseMolecules (Basel, Switzerland) · 2025Article
- Multi-factor analysis of the quality of cellar mud of Luzhou-flavor liquor in Yibin production area.Food science & nutrition · 2024Article
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8 authors.
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Abstract
The aim of this study was to conduct a thorough scientific investigation into the similarities and differences in the quality of the cellars of different Luzhou-flavor liquor wineries in Yibin production area and the reasons for them. This study analyzed cellar mud samples from five wineries in Yibin production area. The analysis of volatile flavor compounds was carried out using headspace solid-phase microextraction and gas chromatography-mass spectrometry. The bacterial and archaeal community structures and their correlations were analyzed by high-throughput sequencing. The study indicates that the Distillery A had the highest levels of ammonium nitrogen and effective phosphorus, Distillery F had the highest humus levels, and Distillery I had the highest pH levels. The community structure of the principal bacterial and archaeal communities in the five subterranean clays exhibited similarity, and all samples were dominated by Firmicutes as the primary bacterial group. However, there was variation in bacterial abundance. The cellar mud also has obvious regional differences, and there are three genera of differentially dominant archaea in the archaea. In summary, significant differences were observed in the physicochemical indexes of bacterial and archaeal abundance across all five samples. These differences led to variations in both the content and composition of volatile constituents.
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