Impact of secondary temperature rise on microbial succession and flavor compounds in strong-flavor baijiu fermentation

Abstract

The fermentation process plays a crucial role in determining the quality of strong-flavor Baijiu, with fermentation temperature being a key factor influencing the outcome. In recent years, traditional monitoring of the fermentation temperature relies heavily on empirical experience; however, the causes and influencing factors of unnormal temperature phenomena in the fermentation of strong-flavor Baijiu remain insufficiently studied. This research employed high-throughput sequencing technology and gas chromatography–mass spectrometry (GC–MS) to analyze the changes in microbial communities, flavor compounds, and physicochemical parameters before and after secondary temperature rise (STR) occurrence. The results showed that, under STR conditions, the diversity of flavor compounds increased, but their overall content decreased. The STR accelerated microbial succession, particularly promoting the rapid accumulation of Lactobacillus and inhibiting the growth of other bacterial genera, leading to a significant reduction in microbial diversity. Additionally, STR resulted in the enrichment of the fungal genus Thermoascus, increased utilization of reducing sugars, and higher ethanol content. The core microbial heat-production metabolism might be responsible for the occurrence of STR. This study helps elucidate the causes of STR in strong-flavor Baijiu fermentation and its impact on the fermentation process, highlighting the importance of controlling fermentation temperature and monitoring microbial community succession to prevent STR and ensure high-quality production of strong-flavor Baijiu.