酱香型白酒高温大曲研究进展OA

As one of the six major distilled spirits worldwide,Chinese Baijiu carries a long history and profound cultural heritage,and its exclusive brewing techniques embody the wisdom of Chinese craftsmen.Among all flavor types of Baijiu,sauce-flavor(Jiangxiangxing)Baijiu has received much attention due to its distinctive flavor and wide market recognition.This type of Baijiu uses a pit with a mud bottom and stone walls as the fermentation vessel and high-temperature Daqu as the core saccharifying and fermenting agent to complete the brewing process.High-temperature Daqu,regarded as the"backbone of sauce-flavor Baijiu",has a decisive impact on the flavor characteristics and overall quality of the final liquor.This paper aims to systematically review the research progress on the application of traditional high-temperature Daqu in the production of sauce-flavor Baijiu.It focuses on summarizing the research progress from the aspects of Daqu-making process,physicochemical indicators,enzymatic characteristics,and microbial community structures to facilitate a comprehensive understanding of up-to-date research trends for industrial practitioners and researchers,and promote in-depth exploration in relevant fields.