Combined metagenomics and metabolomics to analyse the fermentation process of Taorong-type Baijiu and its response mechanism with amino acids.

1 C, Table S1) showed that the water content showed an increasing trend from 43.81 % to 53.30 % during 0–7 d of fermentation, and then the water content was basically maintained at 53–55 % until the end of fermentation. pH decreased significantly from 4.18 ± 0.05 to 3.61 ± 0.03 on 0–21 d, and basically stabilised at 3.60 to 3.70 on 21–42 d.

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3.2 Changes in the levels of free amino acids in fermented grains The dynamics of amino acids during Baijiu fermentation exhibited an overall trend of gradual increase (Table S2).

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showed highly significant positive correlations with 10 flavour substances such as triethyl phosphate, 3 -furaldehyde, butanoic acid and 10 other flavour substances showed highly significant positive correlations (| r | > 0.7 and p < 0.01).

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