Effects of Different Contents of Sorghum Tannin on Fermentation Process and Flavor of Sichuan Xiaoqu Baijiu

YU Xiao; XIAO Xiongjun; HUANG Huiling; ZHENG Wanqi; LIAO Rui; TAN Jianxia; WANG Yue; MA Yi

doi:10.13386/j.issn1002-0306.2024070195

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YU Xiao, XIAO Xiongjun, HUANG Huiling, et al. Effects of Different Contents of Sorghum Tannin on Fermentation Process and Flavor of Sichuan Xiaoqu Baijiu[J]. Science and Technology of Food Industry, 2025, 46(10): 1−11. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024070195.

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Effects of Different Contents of Sorghum Tannin on Fermentation Process and Flavor of Sichuan Xiaoqu Baijiu

YU Xiao^{1, 2,},
XIAO Xiongjun^{1, 2},
HUANG Huiling^{1, 2},
ZHENG Wanqi^{1, 2},
LIAO Rui^{1, 2},
TAN Jianxia^{1, 2},
WANG Yue^{1, 2},
MA Yi^{1, 2, ,}

1.
College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China
2.
Engineering Technology Research Center of Special Grain for Wine Making, Yibin 644000, China

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Received Date: July 15, 2024
Available Online: March 13, 2025

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Abstract

To elucidate the effect of sorghum tannin content on the fermentation process and flavor profile of Sichuan Xiaoqu Baijiu, Australian sorghum (tannin content 0.2%) was used as the raw material, with natural sorghum tannin concentrations of 0%, 0.5%, 1.0%, 1.5%, and 2.0% added prior to saccharification. The physicochemical indices and volatile flavor compounds of fermented grains were systematically assessed across various stages of fermentation. Post-fermentation, the aromatic components and sensory evaluation outcomes of the distinct Baijiu samples were thoroughly analyzed. Results indicated that ester compound formation in fermented grains accelerated during the late fermentation stage (6~10 days), initially increasing with tannin content before subsequently declining. Quantitative descriptive analysis (QDA) revealed that n-propanol, isobutanol, ethyl acetate, acetal, and isoamyl alcohol were the five key compounds most significantly influencing the aromatic differentiation among the five groups of Baijiu samples. Compared to the non-addition group, the concentrations of pungent aldehydes like isobutanol, isoamyl alcohol, acetal, and furfural in the Baijiu samples were markedly reduced with a tannin supplementation level of 1.0% (P<0.05), resulting in a significant decrease in harsh flavor notes (P<0.05). The concentrations of ethyl acetate, ethyl caprylate, and ethyl lactate were significantly elevated (P<0.05), concomitant with a marked enhancement in the floral and sweet characteristics of the Baijiu samples (P<0.05). This study offers critical data support and a theoretical foundation for understanding the influence of sorghum tannin content on Baijiu brewing, while also providing valuable insights for the breeding of sorghum varieties optimized for Baijiu production.
- sorghum,
- tannin,
- Sichuan Xiaoqu Baijiu,
- physicochemical indices,
- flavor

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