As one of the four aroma types of Chinese baijiu,sauce-flavored baijiu is known as one of the representatives of Chinese baijiu with its traditional craftsmanship,rich aroma and unique flavor.The traditional brewing process has formed a specific microbial community structure and its biological metabolism process,which is an important material guarantee for the flavor of the sauce.Its unique aroma,taste and flavor come from the type and richness of flavor substances,and various microorganisms enriched in the brewing process of sauce-flavored liquor play an important role in the formation of flavor substances.In this paper,the research on Sauce-flavored baijiu in recent years from the aspects of flavor substance composition and brewing microorganism,and aims to provide theoretical basis for the production of Sauce-flavored baijiu and the in-depth study of its main flavor substances.
维普
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