Regulation of the Microbiota in Chinese Liquor Fermentation Process

Qun Wu*, Yang Zhu, Yan Xu

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review


Although it is a spontaneous fermentation process of Chinese liquor (baijiu) making, the microbial succession keeps surprisingly consistent among batches of fermentation. Three categories of factors are important in driving the microbiota dynamics in liquor making, including the structure of the initial microbiota, the initial environmental factors, and the processing parameters of solid-state fermentation (Fig. 15.1). The liquor-making microbiota can be regulated to control the production of flavour compounds by regulating these factors.

Original languageEnglish
Title of host publicationScience and Engineering of Chinese Liquor (Baijiu)
Subtitle of host publicationMicrobiology, Chemistry and Process Technology
EditorsY. Xu
Number of pages25
ISBN (Electronic)9789811921957
ISBN (Print)9789811921940
Publication statusPublished - 28 Jan 2023


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