Investigate the mystery of Baijiu production region - Environmental factors for Luzhou (Sichuan, China)

Abstract

With a long tradition of brewing history, Chinese strong-flavour Baijiu (SFB) developed prosperously in the southwest, especially in Luzhou, and has existed for more than 300 years building craftwork and brewing techniques. As a product of the distillation of fermented grains, its production involves many microbial communities. During this time, microbial communities within production have burgeoned and evolved throughout the development history, enhancing unique texture and flavour. Meanwhile, environmental factors are critical constituents in the production, which provide the optimal conditions for processing procedures and various microorganisms, including externally controlled macro-environment and micro-environment of fermentation. By studying the correlation with environmental factors from macro and micro perspectives, we illustrated the bond with environmental symbiotic and holistic patterns of the intrinsic microbial community and fermentation characteristics. This review is essential to study and control the whole ecological conditions of the Baijiu fermentation process, aiming to gain insight into the dynamics of the microorganisms and ensure a traditional fermentation environment for quality control.