Version 1
: Received: 9 May 2024 / Approved: 9 May 2024 / Online: 9 May 2024 (07:53:44 CEST)
How to cite:
Ren, Z.; Chen, Q.; Tang, T.; Huang, Z. Unraveling the Water Source and Formation Process of Huangshui in Solid-State Fermentation. Preprints2024, 2024050561. https://doi.org/10.20944/preprints202405.0561.v1
Ren, Z.; Chen, Q.; Tang, T.; Huang, Z. Unraveling the Water Source and Formation Process of Huangshui in Solid-State Fermentation. Preprints 2024, 2024050561. https://doi.org/10.20944/preprints202405.0561.v1
Ren, Z.; Chen, Q.; Tang, T.; Huang, Z. Unraveling the Water Source and Formation Process of Huangshui in Solid-State Fermentation. Preprints2024, 2024050561. https://doi.org/10.20944/preprints202405.0561.v1
APA Style
Ren, Z., Chen, Q., Tang, T., & Huang, Z. (2024). Unraveling the Water Source and Formation Process of <em>Huangshui</em> in Solid-State Fermentation. Preprints. https://doi.org/10.20944/preprints202405.0561.v1
Chicago/Turabian Style
Ren, Z., Tuoxian Tang and Zhiguo Huang. 2024 "Unraveling the Water Source and Formation Process of <em>Huangshui</em> in Solid-State Fermentation" Preprints. https://doi.org/10.20944/preprints202405.0561.v1
Abstract
Strong-aroma Baijiu is a traditional Chinese spirit distilled from grains that undergo solid-state fermentation. At the end of each fermentation cycle, a significant quantity of Huangshui accumulates at the bottom of the fermentation pit, constituting one of the primary by-products in the brewing process of strong-flavor liquor. In this report, the chemical component analysis of Huangshui obtained from a strong-flavor liquor factory revealed a diverse array of organic acids, alcohols, esters, starch, reducing sugars, amino acids, and other compounds present in Huangshui. Additionally, two specialized solid-state fermentation models were developed to investigate the formation process of Huangshui. Our findings demonstrate a positive correlation between the yield of Huangshui and the initial moisture content of fermented grains. It is concluded that Huangshui is the percolate produced during the solid-state brewing process of strong-flavor liquor, with its water content originating from the initial moisture of fermented grains.
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
