Research progress on pit mud and the relationship between its microorganism and Baijiu flavor
"One side of the water and soil produces the one side of the liquor", the formation of unique Baijiu style is closely related to the complex and special microbial ecosystem in the pit mud. As one of the main sources of microorganisms in Baijiu brewing process, the quality of pit mu...
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| Format: | Article |
| Language: | English |
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Editorial Department of China Brewing
2025-01-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-1-6.pdf |
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| author | LI Yaping, XIANG Zongfu, CAO Mantang, SUN Yuting, JIN Xiqing |
| author_facet | LI Yaping, XIANG Zongfu, CAO Mantang, SUN Yuting, JIN Xiqing |
| author_sort | LI Yaping, XIANG Zongfu, CAO Mantang, SUN Yuting, JIN Xiqing |
| collection | DOAJ |
| description | "One side of the water and soil produces the one side of the liquor", the formation of unique Baijiu style is closely related to the complex and special microbial ecosystem in the pit mud. As one of the main sources of microorganisms in Baijiu brewing process, the quality of pit mud is very important to the production of high-quality base liquor, and the quality of pit mud is mainly reflected by the types and quantities of microorganisms. The culture and quality management of Baijiu pit mud, the main microorganisms and their metabolites in the pit mud was generalized, their effects on strengthening Baijiu flavor substances and controlling odor occurrence were summarized, and the correlation between physicochemical factors and microorganisms in the pit mud was discussed, which provided references for monitoring, intervention and regulation of the pit mud, and was of great significance for improving the pit mud quality and strengthening the base liquor flavor. |
| format | Article |
| id | doaj-art-26fcff7986884b4cb65b7a3e1471a28d |
| institution | DOAJ |
| issn | 0254-5071 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-26fcff7986884b4cb65b7a3e1471a28d2025-08-20T02:47:04ZengEditorial Department of China BrewingZhongguo niangzao0254-50712025-01-0144161210.11882/j.issn.0254-5071.2025.01.002Research progress on pit mud and the relationship between its microorganism and Baijiu flavorLI Yaping, XIANG Zongfu, CAO Mantang, SUN Yuting, JIN Xiqing01. Jiugui Liquor Co., Ltd., Jishou 416000, China; ;2. COFCO Nutrition & Health Research Institute Co., Ltd., Beijing 102209, China"One side of the water and soil produces the one side of the liquor", the formation of unique Baijiu style is closely related to the complex and special microbial ecosystem in the pit mud. As one of the main sources of microorganisms in Baijiu brewing process, the quality of pit mud is very important to the production of high-quality base liquor, and the quality of pit mud is mainly reflected by the types and quantities of microorganisms. The culture and quality management of Baijiu pit mud, the main microorganisms and their metabolites in the pit mud was generalized, their effects on strengthening Baijiu flavor substances and controlling odor occurrence were summarized, and the correlation between physicochemical factors and microorganisms in the pit mud was discussed, which provided references for monitoring, intervention and regulation of the pit mud, and was of great significance for improving the pit mud quality and strengthening the base liquor flavor.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-1-6.pdfpit mud|pit mud microorganism|<i>baijiu</i> flavor|physicochemical factor |
| spellingShingle | LI Yaping, XIANG Zongfu, CAO Mantang, SUN Yuting, JIN Xiqing Research progress on pit mud and the relationship between its microorganism and Baijiu flavor Zhongguo niangzao pit mud|pit mud microorganism|<i>baijiu</i> flavor|physicochemical factor |
| title | Research progress on pit mud and the relationship between its microorganism and Baijiu flavor |
| title_full | Research progress on pit mud and the relationship between its microorganism and Baijiu flavor |
| title_fullStr | Research progress on pit mud and the relationship between its microorganism and Baijiu flavor |
| title_full_unstemmed | Research progress on pit mud and the relationship between its microorganism and Baijiu flavor |
| title_short | Research progress on pit mud and the relationship between its microorganism and Baijiu flavor |
| title_sort | research progress on pit mud and the relationship between its microorganism and baijiu flavor |
| topic | pit mud|pit mud microorganism|<i>baijiu</i> flavor|physicochemical factor |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-1-6.pdf |
| work_keys_str_mv | AT liyapingxiangzongfucaomantangsunyutingjinxiqing researchprogressonpitmudandtherelationshipbetweenitsmicroorganismandbaijiuflavor |