Thermo‐structural property differences in wheat varieties influencing microbial community succession and flavor compound biosynthesis in high‐temperature <i>Daqu</i>

BACKGROUND: The wheat variety used directly influences the quality of high-temperature Daqu (HTD), yet wheat selection predominantly relies on traditional experience. This study systematically investigated how thermo-structural property differences among wheat varieties influence HTD quality. RESULTS: ), and liquor-producing power (10.70 vol%). Functional prediction also indicates that the microbial communities in HTD from strong-gluten wheat exhibit strong capabilities for saccharification and pyrazine synthesis. CONCLUSION: Strong-gluten wheat is more suitable for HTD production, and weak-gluten wheat can be used as a supplement to further enhance quality. These findings provided a basis for quality improvement in HTD. © 2026 Society of Chemical Industry.