Analysis of the Quality Characteristics and Advantages of Waxy Wheat High‐Temperature Daqu

The quality of the high-temperature Daqu (HTD), an essential fermentation starter for Jiang-flavor Baijiu, is fundamentally determined by its raw materials. Waxy wheat (Triticum aestivum var. glutinosum), characterized by starch containing over 95% amylopectin, presents unique physicochemical properties for fermentation. To elucidate the mechanism from raw material to product HTD. This study systematically compared HTD produced from waxy wheat (waxy wheat HTD) and common wheat (common wheat HTD). Comprehensive analyses encompassed the physicochemical properties, microbial community succession, and volatile flavor profiles of the HTD, as well as the quality of the corresponding first-round fermentate. The results demonstrated that waxy wheat HTD developed a distinct microenvironment with significantly higher moisture content and saccharification power (129.33 mg/(g·h)). This selective milieu promoted the enrichment of key functional microbial genera, especially Saccharomycopsis and Lactobacillus, which are crucial for enhanced saccharification and lactic acid metabolism. Furthermore, multivariate analyses combined with odor activity value (OAV) assessments revealed that these material-driven physicochemical parameters directed microbial succession, ultimately shaping a superior volatile flavor profile in both the waxy wheat HTD and its resulting fermentate. Overall, our findings elucidate a complete "raw material trait → physicochemical microenvironment → microbial community → metabolic function → product quality" pathway, providing a scientific basis for the targeted application of waxy wheat in high-quality Baijiu production.