Chi-flavored Baijiu is a liquor with a derivative flavor of Chinese Rice baijiu.It has mellow sensation,unique fermented black bean flavor,mellow and sweet taste,with a clean aftertaste.It is one of the representative foods/beverages of the Lingnan region in Guangdong province,China.In recent years,the trend of Baijiu goes towards low level of alcohol and more comfortable feeling,which conforms to the development characteristics of Chi-flavor Baijiu.But,to open further the market and meet market requirements,product flavor composition is the key.The structure of fermentation microorganisms has a significant impact on flavor formation.Therefore,this paper reviews the microbial structure of Chi-flavor Baijiu,the microorganisms affecting the Baijiu's flavor,and microbial enhanced fermentation to improve Baijiu quality,in order to provide a reference for the further development of Chi-flavor Baijiu.
维普
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