Science and engineering of Chinese liquor (Baijiu) : microbiology, chemistry and process technology / Yan Xu, editor.
Xu, Yan, editor.
2022
TP597
Available Online

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Title Science and engineering of Chinese liquor (Baijiu) : microbiology, chemistry and process technology / Yan Xu, editor.
ISBN 9789811921957 (electronic bk.)
9811921954 (electronic bk.)
9789811921940
9811921946
DOI https://doi.org/10.1007/978-981-19-2195-7
Published Singapore : Springer, 2022.
Language English
Description 1 online resource (1 volume) : illustrations (black and white, and colour).
Item Number 10.1007/978-981-19-2195-7 doi
Call Number TP597
Dewey Decimal Classification 663.500951
Summary This book provides a cutting-edge scientific overview of Chinese liquor, also known as Baijiu. Chinese liquor is one of the worlds most ancient fermented alcoholic beverages. Fermented foods and beverages are consumed worldwide as an indispensable constituent in our daily life. However, most fermented foods rely on traditional techniques with limited known scientific knowledge. These indigenous processes are typically empirical without scientifically-based control and technological insights. The book analyses Chinese liquor processing on the three most important disciplines of fermented foods: process technology/engineering, flavor chemistry, and microbiology. It also addresses the perspectives and future research needs associated with spontaneous fermented foods. This book offers a deep understanding of the science of Chinese liquor production to students, researchers, and related practitioners both in the academic and the industry. It would also benefit many other fields of fermented foods for their optimization, standardization, and modernization.
Access Note Access limited to authorized users.
Source of Description Description based on print version record.
Added Author Xu, Yan, editor.
Available in Other Form Science and engineering of Chinese liquor (Baijiu).
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Chapter 1. History and Technology of Chinese Liquor
Chapter 2. Classification of Chinese Baijiu
Chapter 3.Baijiu-Making Equipments
Chapter 4. Process Principles and Engineering of Solid-State Fermentation of Chinese Liquor
Chapter 5. Solid-state Distillation of Chinese Liquor (Baijiu)
Chapter 6. History and advance of flavour research of Baijiu
Chapter 7. Sensory Properties of Baijiu
Chapter 8. Chemical Components of Chinese Baijiu
Chapter 9. Microbial Diversities During Chinese Liquor Fermentations
Chapter 10. Composition and Succession of the Microbiota in Light-Aroma Baijiu Production
Chapter 11. Diversity and Succession of the Microbiota in Sauce-Aroma Baijiu
Chapter 12. Composition, Succession and Key Species of Microbiota in Strong-Aroma Baijiu Production
Chapter 13. Functional Microorganisms Associated with Baijiu Fermentation
Chapter 14. Microbial interaction in Chinese liquor fermentation
Chapter 15. Regulation of the microbiota in Chinese liquor fermentation process
Chapter 16. Challenges and Perspectives (Strategies).

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