Author(s)

Zhang Zhiwei, Wang Wei

Corresponding Author

Wang Wei

Abstract

Based on the induction and combing of related literatures, this paper discusses the research progress of important microorganisms in liquor based on the characteristics of fragrant, strong-fragrance and sauce-flavor liquor, and prospects the research methods and analysis paths of liquor microbes to explore the essence of microbial fermentation of Chinese liquor.

Keywords

Liquor, Microorganism, Fermentation, Fragrance