豉香型白酒是米香型白酒的衍生香型，其口感醇厚，豉香独特，醇厚甘甜，回味爽净，是我国广东地区岭南特色食品代表之一。近年来，白酒消费趋势倾向低度化、舒适化，顺应豉香型白酒的发展特色，但如何进一步打开市场，迎合市场要求，产品的风味组成是关键。而发酵微生物结构对风味的形成具有重大影响。因此，该研究对豉香型白酒微生物结构、影响风味的微生物和微生物强化发酵提升酒品质相关内容进行综述，旨在为豉香型白酒的进一步发展提供参考。

Chi-flavored Baijiu is a liquor with a derivative flavor of Chinese Rice baijiu. It has mellow sensation, unique fermented black bean flavor, mellow and sweet taste, with a clean aftertaste. It is one of the representative foods/beverages of the Lingnan region in Guangdong province, China. In recent years, the trend of Baijiu goes towards low level of alcohol and more comfortable feeling, which conforms to the development characteristics of Chi-flavor Baijiu. But, to open further the market and meet market requirements, product flavor composition is the key. The structure of fermentation microorganisms has a significant impact on flavor formation. Therefore, this paper reviews the microbial structure of Chi-flavor Baijiu, the microorganisms affecting the Baijiu’s flavor, and microbial enhanced fermentation to improve Baijiu quality, in order to provide a reference for the further development of Chi-flavor Baijiu.

国家自然科学基金项目（21808248）；广东省重点建设学科科研能力提升项目（2021ZDJS005）；广州市科技计划基础与应用基础研究项目（202102020558）；广东省岭南特色食品科学与技术重点实验室（2021B1212040013）；仲恺农业工程学院研究生科技创新基金项目（KJCX2022009）