Abstract
From the perspective of liquor brewing technology, the quality of liquor yeast undoubtedly determines the quality of liquor products, but the problems such as inconvenient storage, difficult transportation and easy deterioration of liquid liquor yeast greatly restrict the development of liquor industry. Aiming at this problem, the author firstly summarized the research status of drying technology, damage mechanism and protection strategy of white spirit yeast. Then, on the basis of studying the damage mechanism of yeast in the drying process of yeast, the optimization of drying process and the formulation of protective strategies of yeast were discussed. Finally, new research methods are proposed from three perspectives: optimal design of drying process, damage mechanism and protection strategy
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