@article{LI2025, 
author = {Zhansheng LI and Xiaomei WANG and Kexiong WEN and Zhi LI and Xia ZHANG and Yanping LU and Jian SU and Jia ZHENG and Duotao LIU},
title = {Effect of bionic flexible automatic mixer on the quality of fermented grains of multi-grain strong-flavor Baijiu},
year = {2025},
journal = {China Brewing},
volume = {44},
number = {9},
pages = {210-214},
keywords = {multi-grain strong-flavor Baijiu, bionic flexible mixer, mechanical mixing, fermented grains, Baijiu brewing},
url = {https://www.sciopen.com/article/10.11882/j.issn.0254-5071.2025.09.032},
doi = {10.11882/j.issn.0254-5071.2025.09.032},
abstract = {To study the application effect of bionic flexible automatic mixer in the brewing of multi-grain strong-flavor (Nongxiangxing) Baijiu, using the fermented grains of strong-flavor Baijiu as the research object, the fermented grains was processed by bionic flexible automatic mixer and manual mixing methods. The sensory quality, texture characteristics of the upper, middle and lower layers of fermented grains, as well as the physicochemical indexes and original liquor output of upper, middle and lower layers of pit-unloading fermented grains in the next round of fermentation were analyzed. The results showed that there was no significant difference in the quality of the fermented grains mixed by bionic flexible automatic mixer and manual mixing (P>0.05), and their sensory scores were 4.61-4.79 points and 4.67-4.75 points, respectively. The differences in hardness, viscosity, adhesiveness and chewiness were 216.30-222.08 g and 180.27-233.17 g, 5.09-9.45 g·sec and 5.41-8.59 g·sec, 121.55-140.57 and 116.44-127.55, 8.90- 11.80 mJ and 10.10-13.03 mJ, respectively. The acidity of the pit-unloading fermented grains after the next round of fermentation were 2.49-2.91 mmol NaOH/10 g fermented grains and 2.50-3.25 mmol NaOH/10 g fermented grains respectively, the moisture were 60.00%-62.63% and 59.23%-62.59%, respectively, the residual starch contents were 12.36%-12.84% and 11.83%-12.84%, respectively, the residual sugar content were 0.26%-0.44% and 0.22%-0.47%, respectively, and the original liquor output were 38.20-54.67 kg and 39.01-52.33 kg, respectively. There were no significant differences in the sensory satisfaction, texture characteristics, the next round of fermentation and alcohol production of the fermented grains treated by the two methods.}
}