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In recent years, IoV (Internet of Vehicles) has become one of the most active research fields in network and intelligent transportation system. As an open converged network, IoV plays an important role in solving various driving and traffic problems by advanced information and communications technology. We review the existing notions of IoV from different perspectives. Then, we provide our notion from a network point of view and propose a novel IoV architecture with four layers. Particularly, a novel layer named coordinative computing control layer is separated from the application layer. The novel layer is used for solving the coordinative computing and control problems for human-vehicle-environment. After summarizing the key technologies in IoV architecture, we construct a VV (Virtual Vehicle), which is an integrated image of driver and vehicle in networks. VVs can interact with each other in cyber space by providing traffic service and sharing sensing data coordinately, which can solve the communication bottleneck in physical space. Finally, an extended IoV architecture based on VVs is proposed.

Huangjiu (Chinese rice wine) has been consumed for centuries in Asian countries and is known for its unique flavor and subtle taste. The flavor compounds of Huangjiu are derived from a wide range of sources, such as raw materials, microbial metabolic activities during fermentation, and chemical reactions that occur during aging. Of these sources, microorganisms have the greatest effect on the flavor quality of Huangjiu. To enrich the microbial diversity, Huangjiu is generally fermented under an open environment, as this increases the complexity of its microbial community and flavor compounds. Thus, understanding the formation of flavor compounds in Huangjiu will be beneficial for producing a superior flavored product. In this paper, a critical review of aspects that may affect the formation of Huangjiu flavor compounds is presented. The selection of appropriate raw materials and the improvement of fermentation technologies to promote the flavor quality of Huangjiu are discussed. In addition, the effects of microbial community composition, metabolic function of predominant microorganisms, and dynamics of microbial community on the flavor quality of Huangjiu are examined. This review thus provides a theoretical basis for manipulating the fermentation process by using selected microorganisms to improve the overall flavor quality of Huangjiu.

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