Research Progress of Microbial Diversity During the Fermentation of Sauce-Flavor Baijiu
In recent years,the production capacity and revenue of sauce-flavor Baijiu have risen rapidly in the Baijiu industry.Microorganisms play an important role in the production of sauce-flavor Baijiu,and affect the final quality of the wine body.Based on the recent research achievements in the field of microbes in sauce-flavor Baijiu process,the research progress on the diversity of microorganisms during the fermentation of sauce-flavor Baijiu in China recently is summarized,aiming to provide theoretical references for the breeding of the brewing microorganisms and controlling the quality of the sauce-flavor Baijiu.
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