A fluorescence-enhanced method specific for furfural determination in Chinese Baijiu based on luminescent carbon dots and direct surface reaction.

Detecting the furfural concentration in Baijiu can be used to assess the quality of Baijiu, allowing for the optimization of processing techniques and the enhancement of overall quality. In this paper, a fluorescence-enhanced method based on carbon dots (o-CDs) is developed for the furfural determination in Chinese Baijiu. In an environment full-filled with ·SO and ·OH, furfural undergone a direct surface reaction with the ortho-diamino groups at o-CDs.

Strengthening the microbial community and flavor structure of jiupei by simulating strong-aroma baijiu fermentation with Bacillus velezensis DQA21.

Background: Bacillus velezensis DQA21 is a functional strain used in the fermentation process of strong-aroma baijiu; however, its specific role in the process is still unclear.

Results: In this study, specific roles of B. velezensis DQA21 in the fermentation process were explored.

Insights into the Dynamic Succession of Microbial Community and Related Factors of Vanillin Content Change Based by High-Throughput Sequencing and Daqu Quality Drivers.

is an important saccharifying starter in the fermentation of in China. Vanillin is a health and flavor factor in Baijiu. However, only a few research studies on the vanillin content of are currently not systematic.

Effects of six commercially available koji (Chinese Xiaoqu) on the production of ethyl acetate, ethyl lactate, and higher alcohols in Chinese Baijiu (distilled spirit) brewing.

Commercial koji has been increasingly used in Chinese Baijiu brewing; however, there are only few studies comparing different koji and their relationship with key components of Chinese Baijiu such as ethyl acetate, ethyl lactate, and higher alcohols. Here, we studied six commercially available koji and showed that the microbial communities in the individual koji varied in composition, with , , and primarily associated with starch hydrolysis and mainly associated with alcohol production. In the brewing processes using the six koji, was undoubtedly the most abundant fungus and , , and were the predominant bacterial groups.