Multi-omics reveals glutinous rice varieties shape Baijiu flavor via microbial and metabolic modulation

Introduction Glutinous rice significantly influences Baijiu flavor, yet standardized brewing-specific indicators are lacking. Methods In this study, metagenomic, metaproteomic, and non-targeted GC–MS analyses of Zaopei , along with HS-SPME-GC–MS analysis of Baijiu, were used to compare the effects of three glutinous rice varieties with distinct nutritional profiles on microbial diversity and flavor formation. Results The Wuliangye -specific variety Dajiugu , with high sucrose, high amino acids, and low fatty acids, promoted early growth and metabolic activity of Saccharomycopsis , Enterobacter , and Klebsiella . Functional genera such as Saccharopolyspora , Pediococcus , and Clostridium enhanced fatty acid and amino acid accumulation in Zaopei and increased ethyl acetate, 4-vinylphenol, and dimethyl trisulfide in Baijiu. Discussion These findings highlight the pivotal role of glutinous rice variety in shaping Baijiu flavor and offer a scientific basis for breeding brewing-specific glutinous rice.