Abstract: With the development of era, the quality of Baijiu has become an increasingly hot topic among the public who demands both premium flavor and harmlessness to health. High alcohols are one of the most important flavor substances in Baijiu and mainly produced by Saccharomyces cerevisiae. Moderate content of high alcohols can make the Baijiu taste mellow and soft; excessive content of high alcohols not only downgrades the taste of Baijiu, but also makes the Baijiu unhealthy. Therefore, regulating the composition and content of higher alcohols are of great significance to improve the quality of Baijiu. This review introduces the formation mechanism of high alcohols in S. cerevisiae, and largely reviews the key regulatory genes of higher alcohols and the research progress on the selection of S. cerevisiae with appropriate high alcohols production to provide a reference not only for the accurate regulation of high alcohol, but also for the selection of S. cerevisiae with appropriate high alcohols in Baijiu.
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LI Yuanzi,TIAN Fujin,WANG Fenghuan,et al. Research progress on the selection of Saccharomyces cerevisiae strains with appropriate high alcohols production in Baijiu brewing[J]. Food and Fermentation Industries, 2022, 48(15): 316-324.
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2022, Vol. 48 
