Science and Engineering of Chinese Liquor (Baijiu)

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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• Microbiologia (não médica)
• Tecnologia dos alimentos e bebidas

Chinese liquor;Solid-state fermentation;Flavour chemistry;Food microbiology;Indigenous food fermentation