Chinese Baijiu: The Perfect Works of Microorganisms
Chinese Baijiu is one of the famous distilled liquor series with unique flavors in the world. Under the open environment, Chinese Baijiu was produced by two solid-state fermentation processes: jiuqu making and baijiu making. Chinese Baijiu can be divided into different types according to the product...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2022-06-01
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| Series: | Frontiers in Microbiology |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fmicb.2022.919044/full |
| _version_ | 1818240011036786688 |
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| author | Wenying Tu Xiaonian Cao Xiaonian Cao Jie Cheng Lijiao Li Ting Zhang Qian Wu Peng Xiang Caihong Shen Caihong Shen Qiang Li Qiang Li |
| author_facet | Wenying Tu Xiaonian Cao Xiaonian Cao Jie Cheng Lijiao Li Ting Zhang Qian Wu Peng Xiang Caihong Shen Caihong Shen Qiang Li Qiang Li |
| author_sort | Wenying Tu |
| collection | DOAJ |
| description | Chinese Baijiu is one of the famous distilled liquor series with unique flavors in the world. Under the open environment, Chinese Baijiu was produced by two solid-state fermentation processes: jiuqu making and baijiu making. Chinese Baijiu can be divided into different types according to the production area, production process, starter type, and product flavor. Chinese Baijiu contains rich flavor components, such as esters and organic acids. The formation of these flavor substances is inseparable from the metabolism and interaction of different microorganisms, and thus, microorganisms play a leading role in the fermentation process of Chinese Baijiu. Bacteria, yeasts, and molds are the microorganisms involved in the brewing process of Chinese Baijiu, and they originate from various sources, such as the production environment, production workers, and jiuqu. This article reviews the typical flavor substances of different types of Chinese Baijiu, the types of microorganisms involved in the brewing process, and their functions. Methods that use microbial technology to enhance the flavor of baijiu, and for detecting flavor substances in baijiu were also introduced. This review systematically summarizes the role and application of Chinese Baijiu flavor components and microorganisms in baijiu brewing and provides data support for understanding Chinese Baijiu and further improving its quality. |
| first_indexed | 2024-12-12T13:06:39Z |
| format | Article |
| id | doaj.art-9539d42bd7c7499f960caba4c6cdfc66 |
| institution | Directory Open Access Journal |
| issn | 1664-302X |
| language | English |
| last_indexed | 2024-12-12T13:06:39Z |
| publishDate | 2022-06-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj.art-9539d42bd7c7499f960caba4c6cdfc662022-12-22T00:23:38ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2022-06-011310.3389/fmicb.2022.919044919044Chinese Baijiu: The Perfect Works of MicroorganismsWenying Tu0Xiaonian Cao1Xiaonian Cao2Jie Cheng3Lijiao Li4Ting Zhang5Qian Wu6Peng Xiang7Caihong Shen8Caihong Shen9Qiang Li10Qiang Li11Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering and Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, ChinaLuzhou Laojiao Co. Ltd., Luzhou, ChinaNational Engineering Research Center of Solid-State Brewing, Luzhou, ChinaKey Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering and Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, ChinaKey Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering and Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, ChinaKey Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering and Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, ChinaKey Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering and Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, ChinaKey Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering and Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, ChinaLuzhou Laojiao Co. Ltd., Luzhou, ChinaNational Engineering Research Center of Solid-State Brewing, Luzhou, ChinaKey Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering and Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, ChinaPostdoctoral Research Station of Luzhou Laojiao Company, Luzhou, ChinaChinese Baijiu is one of the famous distilled liquor series with unique flavors in the world. Under the open environment, Chinese Baijiu was produced by two solid-state fermentation processes: jiuqu making and baijiu making. Chinese Baijiu can be divided into different types according to the production area, production process, starter type, and product flavor. Chinese Baijiu contains rich flavor components, such as esters and organic acids. The formation of these flavor substances is inseparable from the metabolism and interaction of different microorganisms, and thus, microorganisms play a leading role in the fermentation process of Chinese Baijiu. Bacteria, yeasts, and molds are the microorganisms involved in the brewing process of Chinese Baijiu, and they originate from various sources, such as the production environment, production workers, and jiuqu. This article reviews the typical flavor substances of different types of Chinese Baijiu, the types of microorganisms involved in the brewing process, and their functions. Methods that use microbial technology to enhance the flavor of baijiu, and for detecting flavor substances in baijiu were also introduced. This review systematically summarizes the role and application of Chinese Baijiu flavor components and microorganisms in baijiu brewing and provides data support for understanding Chinese Baijiu and further improving its quality.https://www.frontiersin.org/articles/10.3389/fmicb.2022.919044/fullChinese Baijiuflavor substancesmicroorganismsjiuqufermentation |
| spellingShingle | Wenying Tu Xiaonian Cao Xiaonian Cao Jie Cheng Lijiao Li Ting Zhang Qian Wu Peng Xiang Caihong Shen Caihong Shen Qiang Li Qiang Li Chinese Baijiu: The Perfect Works of Microorganisms Frontiers in Microbiology Chinese Baijiu flavor substances microorganisms jiuqu fermentation |
| title | Chinese Baijiu: The Perfect Works of Microorganisms |
| title_full | Chinese Baijiu: The Perfect Works of Microorganisms |
| title_fullStr | Chinese Baijiu: The Perfect Works of Microorganisms |
| title_full_unstemmed | Chinese Baijiu: The Perfect Works of Microorganisms |
| title_short | Chinese Baijiu: The Perfect Works of Microorganisms |
| title_sort | chinese baijiu the perfect works of microorganisms |
| topic | Chinese Baijiu flavor substances microorganisms jiuqu fermentation |
| url | https://www.frontiersin.org/articles/10.3389/fmicb.2022.919044/full |
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