Research progress on the correlation between microorganisms and flavor substances in stacking fermentation of sauce-flavor Baijiu
Year: 2024
Type: article
Abstract: Stacking fermentation is a key and unique process in sauce-flavor (Jiangxiangxing) Baijiu production, and provides abundant microorganisms, enzyme system, suitable growth conditions, flavor substances and precursors for pit fermentation by enriching microorganisms in the environment, which directly affects yield and quality of Baijiu. Microorganisms and flavor substances in stacking fermentation of sauce-flavor Baijiu were summarized, the correlation between microbial community structure and flavor substances change were expounded, and the future research direction was prospected, aming to provide scientific basis for further understanding of microbial action mechanism and its contribution to flavor formation in sauce-flavor Baijiu.
Author: ZHAO Qiao, YANG Hua, TIAN Maoling, LI Ruijie, HU Yongxin, WANG Qian, YANG Yang, ZHONG Xiaozhong, ZHAO Jian, WANG Songtao, LI Shu
Institutions: Sichuan University, Sichuan Agricultural University
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W6903353761
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