@article{ZHANG2025, 
author = {Yuling ZHANG and Yongjun WANG and Chunhui WEI and Zhuolin YI and Zhiqiang REN},
title = {Research on the weight loss rate in characterizing saccharification process of fermented grains of Xiaoqu Baijiu},
year = {2025},
journal = {China Brewing},
volume = {44},
number = {8},
pages = {55-62},
keywords = {Xiaoqu Baijiu, fermented grains, saccharification process, yeast count, saccharifying enzyme activity, reducing sugar content, weight loss rate},
url = {https://www.sciopen.com/article/10.11882/j.issn.0254-5071.2025.08.009},
doi = {10.11882/j.issn.0254-5071.2025.08.009},
abstract = {In order to develop a method that can quickly and accurately characterize the saccharification process of fermented grains of Xiaoqu Baijiu, two kinds of Xiaoqu (numbered as 1# and 2#) were selected, the yeast count, saccharifying enzyme activity, reducing sugar content and weight loss rate during the saccharification process were detected by conventional analysis methods, and the changing patterns and interrelationships of these indicators during the saccharification process were studied by correlation analysis and multivariate linear regression analysis. The results showed that after 12 h of saccharification, the weight loss rate of fermented grains gradually increased and reached the peak at a specific time point, and then began to decrease. When the saccharification time of 1# Xiaoqu was 20 h and that of 2# Xiaoqu was 18 h, the maximum weight loss rates of fermented grains were 3.81 g/(kg·2 h) and 3.87 g/(kg·2 h), respectively, and the weight loss rate was significantly positively correlated with the yeast count, saccharifying enzyme activity and reducing sugar content (P<0.05). The results showed that the weight loss rate of fermented grains could be used as an effective index to characterize the saccharification process, and its change curve could be used to judge the end point of saccharification, that was, when the weight loss rate reached the maximum value, it could be determined as the end point of saccharification of fermented grains.}
}