The mechanism of microbial structure and flavor characteristics in --flavor regulated by different fermentation seasons.

The physicochemical characteristics of are crucial in regulating the metabolism of microbial communities and the flavor profile of Baijiu during the fermentation process. This study systematically monitored the physicochemical characteristics of --flavor Baijiu (QJFJ) and analyzed its microbial community structure and flavor compounds. Results indicated that dominant bacteria were significantly enriched in Summer- and Autumn- (Spring: Summer: Autumn: Winter = 1.00: 1.40: 1.29: 1.21), while dominant fungi were significantly enriched in Spring- and Autumn- (Spring: Summer: Autumn: Winter = 1.45: 1.00: 1.35: 1.31). Sequentially, reducing sugars (day 0), temperature (day 5 - day 10), moisture (day 15), and acidity (day 20 - day 25) in affected the succession pattern of the microbial community, regulating the abundance of , , , and , individually. Alcohol and acid compounds are considered seasonal differential compounds in QJFJ. This study will provide a theoretical basis for Baijiu production across different seasons.