Effect of Eurotium cristatum on Saccharification Efficiency, Microorganisms in Mold Culture, and Liquor Flavor during Wuliangye Liquor Production

Abstract Saccharification fermentation is a very important technique for Chinese baijiu, which effects its yield and flavor. Eurotium cristatum has the ability to trigger saccharification, but has not been applied to the saccharification fermentation in Chinese baijiu. In this study, E. cristatum is added to the mold culture for the co‐fermentation of Wuliangye liquor to verify whether it enhances the saccharification efficiency. Starch from mold culture is analyzed to infer the effect. Microorganisms in the mold culture and liquor flavor substances are also evaluated. Results show that reducing sugar in the fermented grains reaches the maximum value of 40 g/100 g when 8 mL of E. cristatum suspension is added to 100 g of mold culture. Co‐fermentation using E. cristatum increases the amylose content, decreases the molecular weight, and forms irregular starch particles and an evident crystal structure of starch from the mold culture. These phenomena in starch molecules correspond to the mechanism by which E. cristatum enhances saccharification efficiency. What is more, E. cristatum also improves the growth of the original microorganisms in the mold culture, thereby benefitting the flavor of Wuliangye liquor. Therefore, it shows promise for application in saccharification fermentation of Wuliangye liquor.