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Cited by 439Fermentation and Sensory AnalysisFood Quality and Safety StudiesProbiotics and Fermented Foods

Baijiu (白酒), Chinese liquor: History, classification and manufacture

Open access
Zheng, Xiao-Wei, Han, Bei-Zhong·2016·Journal of Ethnic Foods
DOI 10.1016/j.jef.2016.03.001
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Abstract

Baijiu (白酒) is a traditional fermented alcoholic drink originating in China, which is typically obtained by natural fermentation. It has a high reputation and constitutes an important part of Chinese dietary profile. The production of baijiu involves five major steps, materials preparation, daqu (大曲) making, alcoholic fermentation, distillation, and aging. There is a range of baijiu with different flavors and corresponding names. Baijiu can be categorized according to the production techniques (solid state and semi-solid state), types of starter [daqu, xiaoqu (小曲), and fuqu (麸曲)] and product flavor (strong, light, sauce, etc.). different types of baijiu have their home microbiota and flavor because of their distinct production techniques. In this review, we discuss the critical steps and the microorganisms involved in the production of different types of baijiu. Although baijiu contains alcohol, it has been proven that it plays a significant role in the heath and quality of peoples' lives.

AI snapshot

Written from the paper’s full text.

TL;DR

Baijiu is a traditional Chinese distilled liquor produced by natural fermentation, with production exceeding 12 million metric tons annually and average per-capita consumption of 9.43 L/y in 2013. This review describes baijiu history, classification by manufacturing technique, starter, and flavor, and the key production steps and microorganisms for major types.

Key findings

  • Baijiu can be classified by production technique (solid-state, semi-solid-state, liquid-state), starter type (daqu, xiaoqu, fuqu), and flavor; the three major flavor types—sauce, strong, and light—comprise approximately 60% to 70% of baijiu in China.
  • Production involves five major steps: materials preparation, daqu making, alcoholic fermentation, distillation, and aging; aging generally exceeds 3 years for sauce-flavor liquor and at least 1 year for strong- and light-flavor liquors.
  • Different starters and fermentation conditions select distinct microbiota: daqu contains bacteria, yeast, filamentous fungi, and actinomycetes; xiaoqu contains few microorganisms including Rhizopus, Mucor, lactic acid bacteria, and yeasts; fuqu contains only pure Aspergillus culture.
  • High-temperature stacking fermentation for sauce-flavor baijiu shifted microbial composition from 53.76% bacteria and 46.24% yeasts before stacking to 5.61% bacteria and 94.39% yeasts after stacking; sauce-flavor baijiu’s major aroma compound tetramethyl pyrazine is reported at 3,000–5,000 mg/L.

Methods

  • Narrative review of baijiu history, classification, manufacture, and health aspects, synthesizing prior literature and technical descriptions rather than presenting new experimental data.
  • Describes representative production processes for light-flavor (fen-jiu), sauce-flavor (moutai-jiu), and strong-flavor (luzhoulaojiao-jiu) baijiu, including raw materials, daqu types, fermentation vessels, fermentation times, distillation, and aging.
  • Summarizes reported microorganisms and aroma compounds associated with different baijiu types, citing prior culture-dependent and culture-independent studies.

Limitations

  • The paper states that characterization of different baijiu types is still vague and that more strict and accurate standards are required to distinguish baijiu based on flavor-enriching compounds.
  • The paper states that knowledge of the ecology and function of relevant microorganisms for each baijiu type is a prerequisite to standardize production.
  • Evident from the text: as a narrative review, it does not report a systematic search strategy, inclusion criteria, or quantitative synthesis; health-related claims are based on cited in vitro, clinical, and traditional sources rather than new primary data.

Model-written summary. Check it against the paper before relying on it.

Integrity signals

Registry

Crossref · 10.1016/j.jef.2016.03.001

Cites

13 of 13 references verified0 citation errors · 0 not checkable

Statistics

Nothing to recompute.

Claims the paper makes

1 of 35 cited sources checked · 1 supported · 0 flagged

  • Interpretationreasoning

    High-temperature stacking fermentation is the key process in the production of sauce-flavor baijiu.

    “Use of high-temperature stacking fermentation (堆积发酵): This is the key process in the production of sauce-flavor baijiu.”
    Quote in the paperSubstantial claim
  • Premisecitation

    The dominant microorganisms in the mud pit are primarily bacteria, including Clostridium diolis, Lactobacillus acetotolerans, and Bacillus subtilis.

    “The dominant microorganisms in the mud pit are primarily bacteria, including Clostridium diolis, Lactobacillus acetotolerans, and Bacillus subtilis [34].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [34] Liu, 2013, Spatial heterogeneity of prokaryotic microorganism communities in Luzhou-flavour liquor pit mud

      Not checked in the free run.

  • Premisecitation

    According to the starters used, three different types of baijiu can be distinguished: daqu, xiaoqu, and fuqu.

    “According to the starters used, three different types of baijiu can be distinguished [5], which are as follows:”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [5] Fan, 2012, Review of functional factors and quality safety factors of baijiu (Chinese liquor), Liquor-making Sci Technol
  • Premisecitation

    Nonalcoholic components of baijiu might participate in the prevention of cardiovascular diseases.

    “These nonalcoholic components might participate in the prevention of cardiovascular diseases [7].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [7] Huang, 2013, Analysis on the relationship between Chinese liquor and health, Liquor Making

      Not checked in the free run.

  • Interpretationreasoning

    Each type of baijiu has its own specific and critical techniques that result in the different flavors of baijiu.

    “In summary, each type of baijiu has its own specific and critical techniques that result in the different flavors of baijiu.”
    Quote in the paperNot a substantial claim
  • Classified as probably not a substantial claim. 13
  • May combine two claims. 20

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    Daqu is a type of grain qu made from raw wheat, barley, and/or peas.

    “Daqu is a type of grain, qu (曲), which is made from raw wheat, barley, and/or peas [11].”
    Quote in the paperNot a substantial claim1 of 1 sources checked
    • cites [11] Zheng, 2011, Daqu—a traditional Chinese liquor fermentation starter, J Inst Brew source

  • May combine two claims.

    Premisecitation

    Some clinical data show that moderate consumption of baijiu may speed up blood circulation and improve the functioning of cardiovascular and circulatory systems.

    “Moreover, some clinical data show that moderate consumption of baijiu may speed up blood circulation and improve the functioning of cardiovascular and circulatory systems [7].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [7] Huang, 2013, Analysis on the relationship between Chinese liquor and health, Liquor Making

      Not checked in the free run.

  • Probably not a substantial claim: may not pass S2 (checkable), S3 (load-bearing), S4 (based). May combine two claims.

    Interpretationnone given

    For the Chinese people, baijiu is not only a food product but also a culture heritage.

    “For the Chinese people, baijiu is not only a food product but also a culture heritage.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Premisecitation

    Strong-flavor baijiu has fragrant flavor, soft mouthfeel, and endless aftertaste; representative aroma compounds are predominantly ethyl hexanoate in harmonious balance with ethyl lactate, ethyl acetate, and ethyl butanoate.

    “Strong-flavor baijiu such as luzhoulaojiao-jiu and wuliangyejiu, which have the characteristics of fragrant flavor, soft mouthfeel, and endless aftertaste.The representative aroma compounds are predominantly ethyl hexanoate in harmonious balance with ethyl lactate, ethyl acetate, and ethyl butanoate [17].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [17] Xiong, 2005, Research on three flavour type liquors in China. (1) Introduction to Luzhou-flavour liquor, Liquor-making Sci Technol

      Not checked in the free run.

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    The Ben-Cao-Gang-Mu compiled by Li Shi-Zhen in 1597 indicates that solid-state fermentation combined with distillation was invented during the era of the Yuan dynasty.

    “The Ben-Cao-Gang-Mu (本草纲目, Chinese Materia Medica), compiled by Li Shi-Zhen (李时珍) in 1597, indicates that solid-state fermentation (SSF) combined with distillation was invented during the era of the Yuan dynasty [5].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [5] Fan, 2012, Review of functional factors and quality safety factors of baijiu (Chinese liquor), Liquor-making Sci Technol

  • May combine two claims.

    Premisecitation

    Moderate consumption of baijiu could improve serum lipid profiles in young people and decrease platelet aggregation and endothelial adhesion molecules to protect against the risk of cardiovascular diseases.

    “It could improve serum lipid profiles in young people and decrease platelet aggregation and endothelial adhesion molecules to protect against the risk of cardiovascular diseases [5].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [5] Fan, 2012, Review of functional factors and quality safety factors of baijiu (Chinese liquor), Liquor-making Sci Technol

  • Probably not a substantial claim: may not pass S2 (checkable), S3 (load-bearing), S4 (based).

    Interpretationnone given

    The baijiu industry plays a very important role in the construction and development of the Chinese economy.

    “The baijiu industry is a traditional and unique industry that plays a very important role in the construction and development of the Chinese economy.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Interpretationreasoning

    SSF is regarded as a method that could produce the maximal types of baijiu, with each product having different flavor and characteristics.

    “Therefore, SSF is regarded as a method that could produce the maximal types of baijiu, with each product having different flavor and characteristics.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Premisecitation

    Baijiu is normally made from sorghum or a mixture of barley, corn, rice, wheat, and sorghum, containing abundant volatile components such as esters and organic acids.

    “Baijiu, a special series of distilled liquors, was normally made from sorghum or a mixture of barley, corn, rice, wheat, and sorghum, containing abundant volatile components such as esters and organic acids [6].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [6] Kang, 1991, Handbook of liquor industry

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    The earliest distillation tools (distillation pan) appeared during the era of the Song dynasty.

    “An historical record mentions that the earliest distillation tools (distillation pan) appeared during the era of the Song dynasty [4].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [4] Xiao, 2011

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  • May combine two claims.

    Premisecitation

    Xiao et al showed that 53.76% of bacteria and 46.24% of yeasts were present before high-temperature stacking fermentation, while 5.61% of bacteria and 94.39% of yeasts developed after high-temperature stacking fermentation.

    “Xiao et al [4] showed that 53.76% of bacteria and 46.24% of yeasts were present before hightemperature stacking fermentation, while 5.61% of bacteria and 94.39% of yeasts developed after high-temperature stacking fermentation [4].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [4] Xiao, 2011

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  • May combine two claims.

    Premisecitation

    Light-flavor baijiu gives a pure and mild flavor, mellow sweetness and refreshing aftertaste; major aroma compounds are ethyl acetate in balance with considerable levels of ethyl lactate.

    “Light-flavor baijiu (清香型白酒) such as fen-jiu (汾酒) and erguotou-jiu, which gives a pure and mild flavor, mellow sweetness and refreshing aftertaste.The major aroma compounds are ethyl acetate in balance with considerable levels of ethyl lactate [18].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [18] Xiong, 2005, Research on three flavor type liquor in China. (3) Fen flavor liquor—Xinghuacun, Liquor-making Sci Technol

      Not checked in the free run.

  • May combine two claims.

    Interpretationreasoning

    Moderate intake of baijiu is healthy and safe, although it is critical to control high intake.

    “Therefore, moderate intake of baijiu is healthy and safe, although it is critical to control high intake.”
    Quote in the paperSubstantial claim

  • Classified as probably not a substantial claim. May combine two claims.

    Interpretationreasoning

    Changes in each step will alter the microbial profiles, which consequently alters the microbial metabolites, and as a result, baijiu with different flavors could be produced.

    “Changes in each step will alter the microbial profiles, which consequently alters the microbial metabolites as well.As a result, baijiu with different flavors could be produced.”
    Quote in the paperSubstantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    SSF baijiu is typically produced from grains such as sorghum, wheat, rice, glutinous rice, and maize by a complex SSF process consisting of material preparation, daqu making, SSF, solid-state distillation, and aging.

    “This type of baijiu is typically produced from grains such as sorghum, wheat, rice, glutinous rice, and maize by a complex SSF process, which consists of: (1) material preparation; (2) daqu making; (3) SSF; (4) solid-state distillation; and (5) aging [8].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [8] Barrios-González, 2012, Solid-state fermentation: physiology of solid medium, its molecular basis and applications, Proc Biochem source

  • May combine two claims.

    Premisecitation

    Fuqu is made from bran and contains only pure culture of Aspergillus.

    “Fuqu is different from the other two starters and is made from bran and contains only pure culture of Aspergillus [14,15].”
    Quote in the paperNot a substantial claim0 of 2 sources checked
    • cites [14] Yin, 2010, Production of bran koji by mixture of cooked and uncooked bran, Res Rep

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

    • cites [15] Zhong, 2011, Review on prospects of bran starter-making technology, Liquor-making Sci Technol

  • Probably not a substantial claim: may not pass S2 (checkable), S3 (load-bearing), S4 (based).

    Interpretationnone given

    Baijiu plays a significant role in the health and quality of people's lives.

    “Although baijiu contains alcohol, it has been proven that it plays a significant role in the heath and quality of peoples' lives.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Premisecitation

    Sauce-flavor baijiu provides a flavor resembling soy sauce, full-body and a long-lasting aroma; major aroma compounds are phenolic compounds, primarily tetramethyl pyrazine (3,000-5,000 mg/L) and syringic acid, along with small quantities of amino acids, acids, and esters.

    “Sauce-flavor baijiu (酱香型白酒), such as moutai-jiu (茅台酒) and lang-jiu (郎酒), which provides a flavor resembling soy sauce, full-body and a long-lasting aroma.The major representative aroma compounds are phenolic compounds, primarily tetramethyl pyrazine (3,000e5,000 mg/L) and syringic acid, along with small quantities of amino acids, acids, and esters [16].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [16] Xiong, 2005, Research on three flavour type liquors in China. (2) Introduction to Maotai-flavour liquor, Liquor-making Sci Technol

      Not checked in the free run.

  • May combine two claims.

    Premisecitation

    High-temperature stacking fermentation is introduced directly after adding daqu to sorghum, and its principle is to stack the fermented material for 2-4 days before alcoholic fermentation to increase the number of microorganisms, particularly yeasts, and balance the chemical components.

    “Due to this, high-temperature stacking fermentation is introduced directly after adding daqu to sorghum.The principle of this technique is rather simple, that is, to stack the fermented material for a few days (2e4 days) before alcoholic fermentation with the purpose of increasing the number of microorganisms, particularly yeasts, and balancing the chemical components [29].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [29] Tang, 2006, Application of the technique of high temperature stacking fementation in the production of Luzhou-flavor Shuang's gou daqu liquor, Liquor-making Sci Technol

      Not checked in the free run.

  • May combine two claims.

    Premisecitation

    Moderate consumption of baijiu could reduce uric acid concentration in serum and the risk of Alzheimer's disease.

    “It has been reported that moderate consumption of baijiu could reduce uric acid concentration in serum and the risk of Alzheimer's disease [3].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [3] Fan, 2014, Is drinking harmful or beneficial to consumers’ health?, Liquor-making Sci Technol

      Not checked in the free run.

  • Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

    Premisecitation

    Although there are more than 10,000 factories producing baijiu using their own techniques, the principle of baijiu production remains the same.

    “Although there are more than 10,000 factories producing baijiu using their own techniques, the principle of baijiu production remains the same [20].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [20] Hu, 2011, Real estate liquor outlet, Wine World

      Not checked in the free run.

  • Classified as probably not a substantial claim. May combine two claims.

    Premisecitation

    Baijiu can be categorized according to production techniques (solid state and semi-solid state), types of starter (daqu, xiaoqu, fuqu), and product flavor (strong, light, sauce, etc.).

    “Baijiu can be categorized according to the production techniques (solid state and semi-solid state), types of starter [daqu, xiaoqu (小曲), and fuqu (麸曲)] and product flavor (strong, light, sauce, etc.).”
    Quote in the paperSubstantial claim0 of 1 sources checked
    • cites [5] Fan, 2012, Review of functional factors and quality safety factors of baijiu (Chinese liquor), Liquor-making Sci Technol

  • May combine two claims.

    Premisecitation

    Pyrazine compounds (primarily tetramethyl pyrazine) are related to antioxidant activities, immunity enhancement, and reduction of triglycerides.

    “Yang et al studied health factors in relation to baijiu by using an in vitro model and found that pyrazine compounds (primarily tetramethyl pyrazine) are related to antioxidant activities, immunity enhancement, and reduction of triglycerides [36].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [36] Yang, 2010, Research on health factor in liquor & breeding of health factor-producing bacteria and its application in liquor production. (I) Research on health factors in Chinese liquor, Liquor-making Sci Technol

      Not checked in the free run.

  • May combine two claims.

    Premisecitation

    Moderate consumption of baijiu every day may play a significant role in the digestion of food by dissolving nutrients and stimulating the digestive system; moreover, it decreases the formation of blood clots and in turn may prevent arteriosclerosis.

    “It also has been proven through clinical studies that moderate consumption of baijiu every day may play a significant role in the digestion of food by dissolving nutrients and stimulating the digestive system; moreover, it decreases the formation of blood clots and in turn may prevent arteriosclerosis [37].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [37] Cui, 2008, Nutrition component of Chinese liquor and its benefit to human health, Liquor Making

      Not checked in the free run.

  • Probably not a substantial claim: may not pass S4 (based).

    Interpretationnone given

    Different types of baijiu have their own microbiota and flavor because of their distinct production techniques.

    “different types of baijiu have their home microbiota and flavor because of their distinct production techniques.”
    Quote in the paperNot a substantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    SSF results in fermented materials containing approximately 60% water.

    “This technique results in fermented materials containing approximately 60% water [8].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [8] Barrios-González, 2012, Solid-state fermentation: physiology of solid medium, its molecular basis and applications, Proc Biochem source

  • May combine two claims.

    Premisecitation

    A lower steam flow rate may not provide the thermal condition for the complete evaporation of ethanol, while a higher steam flow rate may cause the fermented grains to stick together and increase the diffusion resistance.

    “It has been shown that a lower steam flow rate may not provide the thermal condition for the complete evaporation of ethanol, while a higher steam flow rate may cause the fermented grains to stick together and increase the diffusion resistance [23].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [23] Li, 2011, Experimental study on the distillation process of Chinese strong-fragrance type liquor, J Chem Eng Chin Univ

      Not checked in the free run.

  • Probably not a substantial claim: may not pass S2 (checkable), S4 (based).

    Interpretationreasoning

    Knowledge regarding the ecology and function of the relevant microorganisms for each type of baijiu is a prerequisite to standardize baijiu production.

    “Therefore, knowledge regarding the ecology and function of the relevant microorganisms for each type of baijiu is a prerequisite to standardize baijiu production.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Premisecitation

    The aging time for sauce-flavor liquor is more than 3 years, while at least 1 year is required for strong- and light-flavor liquors.

    “In general, the aging time for sauce-flavor liquor is more than 3 years, while at least 1 year is required for strong-and light-flavor liquors [25].”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [25] Zhang, 2003, Discussion on the compounds changes in the storage of light-flavor liquors, Liquor-making Sci Technol

      Not checked in the free run.

29 of 29

  • The paper relies on this without support.

    The three major flavor types (sauce, strong, light) comprise approximately 60% to 70% of baijiu in China.

    “The characteristics of these three flavor types are very typical and representative, and they comprise approximately 60% to 70% of baijiu in China.”

  • The paper relies on this without support.

    The production techniques for the three major flavor types of baijiu are standardized and stereotyped.

    “The production techniques for these three types of baijiu are standardized and stereotyped.”

  • The paper relies on this without support.

    Only very few types of microorganism are present in xiaoqu, including Rhizopus, Mucor, lactic acid bacteria, and yeasts.

    “Unlike daqu, only very a few types of microorganism are present in xiaoqu, including Rhizopus, Mucor, lactic acid bacteria, and yeasts.”

  • The paper relies on this without support.

    Baijiu contains various micronutrients.

    “However, people neglect that baijiu also contains various micronutrients.”

  • The paper relies on this without support.

    The pit contributes to the flavor of baijiu.

    “Experience has shown that the pit not only provides the place for fermentation but also contributes to the flavor of baijiu.”
5 of 5

Self-check

Percentages, sums and reported differences re-computed from the paper’s own numbers.

Each contradiction between two passages listed here was confirmed by an independent check.

  • Production-technique classification omits liquid-state fermentation

    Minor

    The abstract names only solid-state and semi-solid-state techniques as production-technique categories, while the classification section identifies a liquid-state fermented baijiu category.

  • Baijiu manufacture predates the stated earliest distillation tools

    Minor

    The paper defines baijiu as a distilled liquor and says its manufacture began before the 2nd century BCE, but places the earliest distillation tools in the later Song dynasty.

  • Fusel-oil comparison reverses the reported concentrations

    Minor

    The text says 7.17 mg/100 mL is higher than 28.89 mg/mL. In the same units, the light-flavor value is 2,889 mg/100 mL, so it is much higher, not lower.

3 of 3

Cites

Flagged first, then by citations

1 of the 14 references couldn’t be matched to a known paper.

Research works printed but not linked: 23

  1. Lu, 2015, Present situation and development trend of biological fermentation industry in China, Ind Microbiol, 45, 62
  2. Anonymous, 2012, Annual production of Chinese liquor in 2011 exceeds ten million metric tons, Liquor-making Sci Technol, 2, 123
  3. Fan, 2014, Is drinking harmful or beneficial to consumers’ health?, Liquor-making Sci Technol, 245, 1
  4. Xiao, 2011, vol. 2
  5. Kang, 1991, Handbook of liquor industry, Vol. 1, 633
  6. Lu, 2007, Classification, production process and nutritional value of Chinese liquor, Ind Rev, 1, 21
  7. Zhang, 2013, Production techniques of liquid state fermented baijiu, China Pet Chem Standard Qual, 24, 82
  8. Shen, 2001, Xiaoqu liquor—a wonderful flow in Chinese traditional baijiu production techniques, Liquor Making, 28, 19
  9. Xiong, 2005, Research on three flavour type liquors in China. (2) Introduction to Maotai-flavour liquor, Liquor-making Sci Technol, 4, 25
  10. Xiong, 2005, Research on three flavour type liquors in China. (1) Introduction to Luzhou-flavour liquor, Liquor-making Sci Technol, 2, 22
  11. Xiong, 2005, Research on three flavor type liquor in China. (3) Fen flavor liquor—Xinghuacun, Liquor-making Sci Technol, 7, 17
  12. Wang, 2008, Research on liquor flavour types and their flavouring characteristics, Liquor-making Sci Technol, 171, 49
  13. Hu, 2011, Real estate liquor outlet, Wine World, 8, 48
  14. Fu, 2004, Chinese ancient liquor-making site and unearthed ancient wine culture, Liquor-making Sci Techno, 6, 90
  15. Lai, 2005, Distillation techniques of China liquors (II), Liquor-making Sci Technol, 128, 35
  16. Xiong, 2000, Research on the ageing process of Chinese liquor, Liquor-making Sci Technol, 99, 27
  17. Zhang, 2003, Discussion on the compounds changes in the storage of light-flavor liquors, Liquor-making Sci Technol, 118, 58
  18. Tang, 2006, Application of the technique of high temperature stacking fementation in the production of Luzhou-flavor Shuang's gou daqu liquor, Liquor-making Sci Technol, 146, 59
  19. Zhuang, 2003, Isolation and identification of yeasts during high-temperature stacking fermentation of sauce-flavour baijiu, Liquor Making, 30, 12
  20. Liu, 2009, Introduction of the concept of Maotai-flavour functional bacteria to investigate the formation of Maotai-flavour, Liquor-making Sci Technol, 186, 47
  21. Cheng, 2014, Research progress on brewing microbes in the production process of Luzhou-flavour liquor, China Brew, 265, 1
  22. Wang, 2008, vol. 10
  23. Cui, 2008, Nutrition component of Chinese liquor and its benefit to human health, Liquor Making, 35, 15

Cited by

Sorted by citations

Related

Authors
Zheng, X.-W., & Han, B.-Z.
Affiliations
China Agricultural University (CN)
Corresponding author
Han, Bei-Zhong
ORCID
Han, Bei-Zhong
Venue
Journal of Ethnic Foods
Publisher
Springer Science and Business Media LLC
Published
2016-03
Volume
3
Issue
1
Pages
19-25
ISSN
2352-6181 (ISSN-L)
DOI
10.1016/j.jef.2016.03.001
OpenAlex
W2301066249
Semantic Scholar
3f3c33f84b8bc998b762444394f5b597eb53ec17
Cited by
439
References
14
Citations by year
2026: 35 · 2025: 58 · 2024: 64 · 2023: 59 · 2022: 67 · 2021: 46 · 2020: 45 · 2019: 32 · 2018: 18 · 2017: 14 · 2016: 1
FWCI
27.29
Type
journal article
Language
en
Open access
Licence
Locations
  • Journal of Ethnic Foods (publishedVersion, cc-by-nc-nd)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Funders
  • baijiu 3C project of China Alcoholic Drinks Association
  • China baijiu Technology Innovation Strategic Alliance project
  • COFCO Basic Research Project (2015-C2-F009)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Quality and Safety Studies
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Keywords
baijiu, Daqu, Xiaoqu, solid-state fermentation, semi-solid-state fermentation, alcoholic fermentation, distillation, aging materials, health effects of alcohol

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