medium-temperature daqu, fungal taxa, physicochemical properties, flavor quality, correlation analysis, Food processing and manufacture, TP368-456

In order to analyze the correlation between fungus and physicochemical characteristics of medium-temperature Daqu in Xiangyang, Hubei Province, high-throughput sequencing and pure culture techniques were used to analyze the samples from Hubei Longzhong Wine Industry, and physicochemical and sensory indexes were evaluated, then the influence of fungus on its quality was revealed. The result showed that all the physicochemical indexes of Daqu samples met the requirements of QB/T 4259-2011 "Fragrant Daqu", and there were great differences in esterification and saccharification among samples (P