LAUSR

BACKGROUND Chinese Te-flavour Baijiu (CTF), the most famous Chinese Baijiu in Jiangxi province China, is made from the unique Daqu. Its characteristic style is closely related to the Daqu used for fermentation. However, current studies on the effects of different production seasons on microbial communities, physicochemical indices and volatile compounds in CTF Daqu are so rare. RESULTS The relationships of microbial communities, physicochemical indices and volatile compounds in CTF Daqu produced in summer (July and August) and autumn (September and October) were studied. The results of Illumina Miseq sequencing indicated that there were more abundant bacteria diversity in the CTF Daqu-7 and CTF Daqu-8 and more abundant fungi diversity in the CTF Daqu-9 and CTF Daqu-10. The physicochemical indices of CTF Daqu produced in different seasons were significantly different. It was determined that CTF Daqu-9 had the highest esterification and liquefaction abilities. Meantime, a total of 44 volatile compounds, including alcohols, esters, aldehydes and ketones, were identified among CTF Daqu produced during different seasons. Among them, CTF Daqu-9 had the highest alcohol content. CONCLUSION After comprehensive consideration, it can be certain that September (early autumn) is the best production period for CTF Daqu. The results of the study provide a theoretical basis for the standardised and uniform production of Chinese Baijiu. This article is protected by copyright. All rights reserved.