Advances on the meat immersion and its effect on Chi-flavor Baijiu

  • HUANG Qingyi ,
  • LI Xiangluan ,
  • FEI Yongtao ,
  • BAI Weidong ,
  • HE Songgui ,
  • LI Weigang ,
  • YU Jianshen
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  • 1(Zhongkai University of Agriculture and Engineering, Guangzhou 510230, China);
    2(Jiujiang Guangdong Distillery Co., Ltd., Foshan 528203, China);
    3(Shanghai Jinfeng Wine Co., Ltd., Shanghai 200120, China)

Received date: 2020-03-08

  Revised date: 2020-05-07

  Online published: 2020-11-02

Abstract

Chi-flavor Baijiu is a kind of traditional Chinese spirit in the Pearl River Delta region. It is popular with consumers because of its unique, sweet and mellow taste, and has become a prominent representative of low-alcohol liquor. Therefore, the unique flavor and processes of Chi-flavor Baijiu have become a hot topic of research today. The immersion of aged meat is the key process in making Chi-flavor during fermentation. In contrast with the processes of other liquor varieties, the meat immersion is unique to Chi-flavor Baijiu, and thus it is also receiving more and more scholars' attention. This review summarizes the traditional techniques of Chi-flavor Baijiu in detail, aiming to clarify the relationship between the process and flavor of Chi-flavor Baijiu, as well as provides theoretical reference and research direction for the industry.

Cite this article

HUANG Qingyi , LI Xiangluan , FEI Yongtao , BAI Weidong , HE Songgui , LI Weigang , YU Jianshen . Advances on the meat immersion and its effect on Chi-flavor Baijiu[J]. Food and Fermentation Industries, 2020 , 46(19) : 284 -288 . DOI: 10.13995/j.cnki.11-1802/ts.023949

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