Evolution of Jiang-Flavor Daqu's Characteristics During Different Storage Stages and Influence on Simulated Brewing Fermentation.

Zihan Chen, Han Wang, Chongchao Wu, Xing Zheng, Guida Zhu, Jing Yu, Qiuxiang Tang, Ping Song

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it

0cells of the map it votes in

1citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

Microbial architecture and metabolic profiles inFrontiers in microbiology · 2026
Review

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

8 authors.

Zihan ChenState Key Laboratory of Microbial Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China.

Han WangState Key Laboratory of Microbial Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China.

Chongchao WuState Key Laboratory of Microbial Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China.

Xing ZhengState Key Laboratory of Microbial Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China.

Guida ZhuState Key Laboratory of Microbial Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China.

Jing YuState Key Laboratory of Microbial Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China.ORCID 0009-0008-2202-4659

Qiuxiang TangState Key Laboratory of Microbial Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China.

Ping SongState Key Laboratory of Microbial Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China.

Funding

Key University Science Research Project of Jiangsu Province 22KJA530005National Key Research and Development Program of China 2023YFA0914400

6 · The paper itself

Abstract

Daqu quality plays a crucial role in the entire fermentation process of Baijiu. There is no empirical evidence for a scientific consensus on the storage period of Jiang-flavor Daqu and its quality evaluation. This study took Jiang-flavor Daqu from a liquor enterprise in Sichuan Province as the research object. It explored the changes in physicochemical indexes, microbial communities, and volatile flavor substances of the Daqu within 0-180 days of storage. Combined with simulated brewing experiments, it analyzed the effects of different storage periods of Daqu on fermented grain fermentation and the base wine quality and clarified the metabolic differences between Daqu stored for 30 days and 180 days by means of metabolomics. The results showed that the saccharification power and fermentation power of Daqu first increased and then stabilized, reaching 205 mg/g·h and 0.71 g/g·72, respectively, at 180 days. The microbial diversity first increased and then decreased, with

Indexed as

Jiang-flavor Daqumicrobial communitysimulated brewing fermentationstorage perioduntargeted metabolomicsvolatile flavor compounds

Identifiers

PMID41596818

DOI10.3390/foods15020220

PMCPMC12840205

What OpenQuestion holds

Textmetadata

LicenceCC BY

Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.