Abstract: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.
