The unique flavor of Chinese Jiang-flavor Baijiu is hypothesized to be influenced by the regional environment. However, the specific contributions of soil microbiomes and metabolomes remain poorly characterized. This study systematically analyzed soil phenotypes, microbiomes, and metabolomes at five sampling sites near the Moutai production area across spring and autumn. Using high-throughput sequencing, untargeted metabolomics, and multi-omics integration, we explored the impacts of geographical location and seasonal changes. Results revealed significant differences in soil microbial biomass, dominant taxa, and differential metabolites among sites. Region-specific marker microorganisms and metabolic pathways were identified. Seasonal variations, particularly in Region A, strongly affected metabolite profiles. Multi-omics correlation analysis revealed that Ascomycota abundance was positively associated with flavor precursor metabolites including phenylpropanoids, organosulfur compounds, and nucleosides, which are known precursors of aromatic compounds found in Baijiu. This study characterizes the distinct ecological profiles of soils in the core production area, providing a foundational dataset for understanding the regional environmental context of Jiang-flavor Baijiu. These findings offer insights for protecting the regional ecological integrity associated with production areas.
Li et al. (Mon,) studied this question.