Research progress of texture and microflora of strong-flavor Baijiu Zaopei

The Zaopei is the source of brewing, which quality directly affects the liquor yield and flavor substances content of strong-flavor (Nongxiangxing) Baijiu, and the quality of Zaopei is influenced by its own texture and fermentation factors. The Daqu and the environmental microorganisms in pit-loading Zaopei as the important fermentation power sources also changed with the fermentation of Zaopei. Based on this, the factors affecting the texture of strong-flavor Baijiu Zaopei, the community structure, changes and metabolism of Zaopei microbes were reviewed, aiming to lay a theoretical foundation for revealing the brewing mechanism of Baijiu.