Multi-omics analysis reveals the aging mechanism during Baobaoqu storage for the production of Wuliangye Baijiu.

Food Chem X · 2026 · PMC13425894 · PMID 42540444

Europe PMC DOI

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highly significantno p-value reported

Among them, Aspergillus chevalieri exhibited a significant positive correlation with multiple flavor components, especially with furans (2,3-dihydrofuran and 2-ethylfuran), and Aspergillus nidulans exhibited a highly significant positive correlation with 2-ethyl-3,5-dimethylpyrazine.

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a significant trendno p-value reported

For these six types of enzymes, from 1 to 60 days of Baobaoqu storage, the number of transcriptional genes of enzymes showed a significant trend, reaching the lowest value on the 30th day and then increasing.

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a clear trendno p-value reported

These results indicate a clear trend in the active microbial composition of premium Baobaoqu, which stabilized after 90 days.

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