Research progress and prospect of quality control of strong-flavour Baijiu Daqu
As a key substance in the fermentation process of Baijiu, Daqu plays the roles of saccharification, fermentation and aroma generator, and the quality of Daqu directly affects the yield and quality of Baijiu. Daqu contains rich microbial resources and its metabolites, which constitute the material ba...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-03-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/1745221190617-1479026134.pdf |
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| Summary: | As a key substance in the fermentation process of Baijiu, Daqu plays the roles of saccharification, fermentation and aroma generator, and the quality of Daqu directly affects the yield and quality of Baijiu. Daqu contains rich microbial resources and its metabolites, which constitute the material basis for the unique flavour of strong-flavor (Nongxiangxing) Baijiu. Based on the idea of optimizing the production technology of strong-flavor Baijiu Daqu and regulating its fermentation process parameters, the production process of strong-flavor Daqu was introduced, and four aspects of volatile flavour substances, biochemical indexes, physicochemical indexes, and microbial succession were reviewed. Combined with the current research status, the production technology of strong-flavor Daqu and the application of Daqu quality control were prospected. |
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| ISSN: | 0254-5071 |