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Targeted Intervention Strategies for Seasonal Fluctuations in Daqu Microorganisms in Brewing
Yanyan Tang1,2, Yanbo Liu2, Boya Shi2
1School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China.
Foods (Basel, Switzerland)
|May 13, 2026
Summary
Understanding seasonal Daqu fermentation requires examining microbial changes and enzyme activity. This review proposes strategies to control Daqu quality across seasons, improving Baijiu production.
Area of Science:
- Food Science
- Microbiology
- Biotechnology
Background:
- Seasonal variations in Daqu fermentation quality are poorly understood.
- Environmental factors like temperature and humidity significantly impact Daqu production.
- Lack of precise control leads to inconsistent Daqu quality and affects Baijiu products.
Purpose of the Study:
- To review seasonal changes in Daqu's microbial community, enzyme activity, and metabolic pathways.
- To propose strategies for precise Daqu production control leveraging seasonal microbial patterns.
- To enhance Daqu quality and consistency for improved Baijiu.
Main Methods:
- Literature review of research on Daqu fermentation across seasons.
- Analysis of microbial community structure and succession.
- Examination of enzyme activity and metabolic regulation.
Main Results:
- Seasonal environmental factors influence microbial communities and enzyme activity.
- Dynamic mechanisms of seasonal Daqu variations are complex.
- Flavor compound biosynthesis is linked to seasonal microbial and enzymatic changes.
Conclusions:
- Precise control of Daqu quality requires understanding seasonal microbial dynamics.
- Leveraging seasonal microbial patterns can optimize Daqu production.
- Improved Daqu consistency will enhance Baijiu product quality.
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