The Zaopei is the source of brewing,which quality directly affects the liquor yield and flavor substances content of strong-flavor(Nongxi-angxing)Baijiu,and the quality of Zaopei is influenced by its own texture and fermentation factors.The Daqu and the environmental microorganisms in pit-loading Zaopei as the important fermentation power sources also changed with the fermentation of Zaopei.Based on this,the factors affecting the texture of strong-flavor Baijiu Zaopei,the community structure,changes and metabolism of Zaopei microbes were reviewed,aiming to lay a theo-retical foundation for revealing the brewing mechanism of Baijiu.
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