Scientific expression of traditional brewing technique and product quality based on brewing terroir:An example of Baijiu
High-quality fermented foods are the results of systematic decision-making and implementation based on traditional brewing techniques,re-gional geographical environment,consumption demand and regional customs.Specifically,traditional brewing is an industrial practice that integrates many natural and humanistic elements such as natural environment,Chinese history and culture,skill inheritance,scientific and technological innova-tion,scientific management,brand marketing,consumption habits,and social responsibility on the basis of inheriting the philosophy of"harmony be-tween nature and man,Taoism and nature".Objectively,the above elements are ultimately reflected in the product quality by affecting the composi-tion and function of brewing microorganisms.Based on the existing quality expressions of producing areas,estates,and standards,the theory of"brewing terroir"was put forward systematically,and a scientific expression system of traditional brewing techniques and product quality from the three dimensions of"natural terroir,humanistic terroir,and microbial terroir"was established taking Baijiu as an example,providing a theoretical and practical basis for the"quality visualization"of brewing products in the new consumption era.
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