期刊
JOURNAL OF FOOD SCIENCE
卷 84, 期 1, 页码 6-18出版社
WILEY
DOI: 10.1111/1750-3841.14409
关键词
brewing process; Maotai-flavor liquor; microorganisms; volatile substances
资金
- Talent Introduction Project of Sichuan Univ. of Science and Engineering [2015RC14]
- Development Plan for Scientific Innovation Team of Sichuan Provincial Universities [16TD0026]
- Foundation of Sichuan Province Academician (experts) work station of Solid Brewing Technology Research [GY2015-03]
- Open Fund of Liquor-Making Biotech and Application of Key Laboratory of Sichuan Province [NJ2016-01]
Maotai-flavor liquor is one of the three basic traditional Chinese baijiu and is also the most famous baijiu in the world. Guizhou Maotai baijiu is the representative of Maotai-flavor liquor, which has a long history of culture and is prepared using unique brewing methods. However, the main flavor of Maotai-flavor liquor as well as the mechanism by which its aroma is produced is unclear. In this review, the Da-qu production and fermentation processes for Maotai-flavor liquor are briefly described along with the flavoring constituents of Maotai-flavor liquor that have been recently reported. In addition, the volatile compounds and the aroma derived from Maotai-flavor liquor are discussed. Finally, the microorganisms for the high-temperature Daqu and fermentation processes of Maotai-flavor liquor are discussed.
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