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Microbiological Studies on Wine/Baijiu Fermentation
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Microbiological Studies on Wine/Baijiu Fermentation

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: 30 June 2024 | Viewed by 864

Special Issue Editor

Dr. Shumiao Zhao

E-Mail Website
Guest Editor
State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
Interests: wine/Baijiu fermentation; functional microbes; lactic acid bacteria; yeasts; microbiota; flavor substances

Special Issue Information

Dear Colleagues,

Microbiological studies on wine or Baijiu fermentation delve into the intricate microbial processes that contribute to the flavors and characteristics of these alcoholic beverages. In the case of wine, yeast, primarily Saccharomyces cerevisiae, plays a pivotal role in converting sugars into alcohol. Baijiu, a traditional Chinese spirit, undergoes fermentation with a complex microbial consortium involving molds, bacteria, and yeasts; these functional microbes interact and metabolize, contributing to Baijiu's sensory and flavor profile. This Special Issue focuses on investigating the dynamics and succession of microbiota during fermentation, the core functional microbes involved in fermentation, their metabolic pathways, and their impact on the final product's aroma, taste, flavor, and quality. Understanding the microbiology of fermentation is crucial for optimizing production processes, ensuring product consistency, and exploring avenues for flavor enhancement. The included studies shed light on the science behind these popular beverages and offer insights into potential innovations in fermentation techniques, contributing to the rich tapestry of global brewing industries.

Dr. Shumiao Zhao
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • wine fermentation
  • baijiu fermentation
  • core functional microbes
  • yeasts
  • lactic acid bacteria
  • caproate-producing microbes
  • microbial interaction and metabolism
  • sensory profiles
  • flavor profiles

Published Papers (1 paper)

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Research

15 pages, 5127 KiB  
Article
Temporal Profile of the Microbial Community and Volatile Compounds in the Third-Round Fermentation of Sauce-Flavor baijiu in the Beijing Region
by Weiwei Li, Hui Zhang, Runnan Wang, Chengnan Zhang and Xiuting Li
Foods 2024, 13(5), 670; https://doi.org/10.3390/foods13050670 - 22 Feb 2024
Cited by 1 | Viewed by 692
Abstract
Sauce-flavor baijiu produced in the Beijing and Guizhou regions has regional characteristic flavors, but the differences in flavor compounds and reasons for their formation remain unclear. The sauce-flavor baijiu brewing process involves several rounds of fermentation. In this study, we investigated the temporal [...] Read more.
Sauce-flavor baijiu produced in the Beijing and Guizhou regions has regional characteristic flavors, but the differences in flavor compounds and reasons for their formation remain unclear. The sauce-flavor baijiu brewing process involves several rounds of fermentation. In this study, we investigated the temporal distribution of microbial communities and flavor substances during the third round of sauce-flavor baijiu fermentation in the Beijing region, and we then compared and analyzed the differences of flavor substances and microorganisms in the fermented grains of sauce-flavor baijiu in the Beijing and Guizhou regions. It was found that 10 bacterial genera and 10 fungal genera were dominant in the fermented grains. The acidity of the fermented grains had a significant driving effect on the microbial community succession. A total of 81 volatile compounds were identified and quantified in the fermented grains, of which esters and alcohols were relatively abundant. The differences in 30 microbial community compositions and their resulting differences in terms of the fermentation parameters of fermented grains are responsible for the differences in the profiles of flavor compounds between sauce-flavor baijiu produced in the Beijing and Guizhou regions. Full article
(This article belongs to the Special Issue Microbiological Studies on Wine/Baijiu Fermentation)
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