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  • Polish Journal Of Microbiology

 

original-paper | 12-May-2020

Characterization of Microbial Diversity and Community Structure in Fermentation Pit Mud of Different Ages for Production of Strong-Aroma Baijiu

Introduction Strong-aroma Baijiu is a unique liquor that is clear and transparent and comprises of water, ethanol, and flavor compounds. The flavor compounds include acids, alcohols, esters, carbonyl, and phenolic compounds, etc. (Liu and Sun 2018; Wu et al. 2019; Zhao et al. 2019). Although the content of flavor compounds is less than 2%, it determines the consumers’ acceptance and preference of Baijiu (Zhao et al. 2018). Microorganisms produce most flavor compounds during fermentation. Strong

XU-JIA WANG, HONG-MEI ZHU, ZHI-QIANG REN, ZHI-GUO HUANG, CHUN-HUI WEI, JIE DENG

Polish Journal of Microbiology, Volume 69 , ISSUE 2, 151–164

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