Huangjiu has a long history and contains rich traditional Chinese culture.However,due to the traditional brewing process of Huangjiu being an open brewing system and the complex microbial system,the product quality is unstable.Therefore,many studies have analyzed the microbial com-munity structure and flavor substances of Huangjiu,attempting to find dominant microorganisms closely related to the characteristics of Huangjiu in order to improve its quality.In this paper,the dominant microorganisms and key flavor substances(volatile and non-volatile flavor substances)in the fermentation process of different Huangjiu Jiuqu and Huangjiu were reviewed based on current research,in order to provide a theoretical basis for in-depth research on the flavor of Huangjiu and provide reference for future industrial production of high-quality Huangjiu.
万方数据
维普
