The brewing process and microbial diversity of strong flavour Chinese spirits: a review

Abstract

Chinese Baijiu (Chinese spirit or Chinese liquor) is one of the six major distilled spirits in the world, and is renowned overseas. Chinese Baijiu has a long history of more than 1000 years when people first begin to brew liquor using distillation. So far, Chinese Baijius have formed 12 types according to their flavour characteristics. The strong flavour Chinese spirit is regarded as one of the typical representatives, and occupies a > 70% market share in China. The liquor brewing process is under an open environment, with grains as the fermentation substrates, as well as Daqu as the saccharifying ferment. The brewing process is complex and impacted by multiple factors. Among the factors, the microorganisms have important influences on the brewing process and product quality of liquors. In the past decades, a series of research achievements have been made with strong flavour Chinese spirits. However, reviews related to this field are relatively few. In this paper, we have reviewed strong flavour Chinese spirits including the introduction, brewing process, microorganism diversity of Daqus, fermented grains and pit muds, and the application of microbes. Copyright © 2017 The Institute of Brewing & Distilling