Difference Analysis of the Composition of Iron (Hydr)Oxides and Dissolved Organic Matter in Pit Mud of Different Pit Ages in Luzhou Laojiao and Its Implications for the Ripening Process of Pit Mud

Author:

Jiao Kairui1,Deng Bo2,Song Ping3,Ding Hailong2,Liu Hailong1,Lian Bin4ORCID

Affiliation:

1. College of Life Sciences, Nanjing Normal University, Nanjing 210023, China

2. National Engineering Research Center of Solid State Brewing, Luzhou 646000, China

3. School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, China

4. College of Marine Science and Engineering, Nanjing Normal University, Nanjing 210023, China

Abstract

Long-term production practice proves that good liquor comes out of the old cellar, and the aged pit mud is very important to the quality of Luzhou-flavor liquor. X-ray diffraction, Fourier transform ion cyclotron resonance mass spectrometry, and infrared spectroscopy were used to investigate the composition characteristics of iron-bearing minerals and dissolved organic matter (DOM) in 2-year, 40-year, and 100-year pit mud and yellow soil (raw materials for making pit mud) of Luzhou Laojiao distillery. The results showed that the contents of total iron and crystalline iron minerals decreased significantly, while the ratio of Fe(II)/Fe(III) and the content of amorphous iron (hydr)oxides increased significantly with increasing cellar age. DOM richness, unsaturation, and aromaticity, as well as lignin/phenolics, polyphenols, and polycyclic aromatics ratios, were enhanced in pit mud. The results of the principal component analysis indicate that changes in the morphology and content of iron-bearing minerals in pit mud were significantly correlated with the changes in DOM molecular components, which is mainly attributed to the different affinities of amorphous iron (hydr)oxides and crystalline iron minerals for the DOM components. The study is important for understanding the evolution pattern of iron-bearing minerals and DOM and their interactions during the aging of pit mud and provides a new way to further understand the influence of aged pit mud on Luzhou-flavor liquor production.

Funder

National Natural Science Foundation of China

the Independent Research Project of Culture and Technology Innovation Centre Co-established by Luzhou Laojiao and Nanjing Normal University

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

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