Research progress on microbial communities and flavor substance characteristics in strong-flavor Baijiu during brewing

In the fermentation process, the diversity of microbial communities affects the yield and quality of Baijiu, and also affects the flavor and taste of Baijiu. In recent years, with the development of omics technology and flavor detection technology, as well as the deepening of research on fermentation microorganisms and flavor substances in Baijiu, the changes of microbial communities and the characteristics of flavor substances in the process of Baijiu brewing have gradually become clear. In this paper, the sources and types of microorganisms in the fermentation process of strong- flavor (Nongxiangxing) Baijiu, the characteristics of flavor substances in strong-flavor Baijiu, and the interaction between microbial communities and flavor substances were summarized, and the current research progress and future direction of strong-flavor Baijiu fermentation were expounded through the above three aspects, aiming to provide a reference for the research on strong-flavor Baijiu.