|
|
|
| Research Progress of the Microbial Diversity, Enzyme System and Formation of Flavor Compounds in Chinese Flavor Liquor |
| , , , , , |
|
|
|
|
Abstract The Chinese-flavor liquor has developed quickly and have achieved higher market share in varied drink styles.With the further study of Chinese liquor, people have a deep understanding of microorganism and their enzyme system used as important factors in producing of Chinese liquor gradually. The importance of the microorganism and enzyme system has been highlighted. In the traditional Chinese liquor-brewing process, the microorganism and their enzyme play vital roles in flavor, quality of product and liquor rate. The flavor materials in Chinese liquor are formed resulting from the mutual overlapping reaction among Mailard reaction and the enzyme reaction of the microorganism species cultured in Daqu (starter), fermented grains and pit mud.The enzyme system and activity of microorganism from the unique brewing technique for Chinese liquor with different flavor were analysed and the latest researched achievement were reviewed in this paper. The relationship between the enzyme system and the biological indexes of liquor, the flavoring substance and the quality was elaborated in this paper. It will provide a scientific reference for improving the quality of liquor and the flavor of liquor, also for making full use of white wine brewing microorganism and enzyme resource.
|
|
Received: 24 April 2017
Published: 10 December 2017
|
|
|
|
|
|
|
