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Research progress of texture and microflora of strong-flavor Baijiu Zaopei

Year: 2024

Type: article

Abstract: The Zaopei is the source of brewing, which quality directly affects the liquor yield and flavor substances content of strong-flavor (Nongxiangxing) Baijiu, and the quality of Zaopei is influenced by its own texture and fermentation factors. The Daqu and the environmental microorganisms in pit-loading Zaopei as the important fermentation power sources also changed with the fermentation of Zaopei. Based on this, the factors affecting the texture of strong-flavor Baijiu Zaopei, the community structure, changes and metabolism of Zaopei microbes were reviewed, aiming to lay a theoretical foundation for revealing the brewing mechanism of Baijiu.

Source: DOAJ (DOAJ: Directory of Open Access Journals)

DOI: 10.11882/j.issn.0254-5071.2024.10.002

Author: CHANG Yongyong, LIN Yixin, WEI Junqiang, FANG Jingjing, TANG Yun

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: green

OpenAlex ID: W6922561972

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