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The content of ethyl lactate in baijiu is difficult to control owing to its high dependent on the brewing process. However, high levels of ethyl lactate can negatively affect the flavor of Baijiu and the after-effects of consumption. Therefore, analyzing the production mechanism of ethyl lactate and ensuring its appropriate concentration in different flavored baijiu holds significant guiding implications for both the production of distilleries and the healthy consumption of consumers. This article elaborates on the mechanism of ethyl lactate production from lactic acid and ethanol through esterification and chemical reactions in Baijiu, summarizes its effects on aroma production and taste enrichment, and sets standards for ethyl lactate content in different flavored Baijiu. Furthermore, this review discusses the measures utilized to control the content of ethyl lactate in Baijiu production, including raw materials, Jiuqu, lactic acid-degrading bacteria, microbial interactions, sealing methods, distillation equipment, distillation pressure, sequence, and aging process. It also analyzes the effects of lactate reduction measures on the quality, taste, and yield of baijiu, as well as the practical application of these measures in some Baijiu enterprises. The study proposes that future exploration and optimization of more efficient and environmentally friendly techniques of lactate reduction should focus on biotechnology, including genetic and metabolic engineering to provide reference for the further application of lactate reduction techniques in Baijiu brewing.

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Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Appropriately increasing the mass concentration of ethyl caproate and lowering that of ethyl lactate in Luzhou-flavor liquor, i. e. "Ethyl Caproate-increasing and Ethyl Lactate-decreasing", is an effective way to improve the quality of Luzhou-flavor liquor. From the aspects of the chemical properties and biosynthesis of ethyl caproate and ethyl lactate, the related microorganisms of " Ethyl Caproate-increasing and Ethyl Lactate- decreasing", and the main technical measures of "Ethyl Caproate-increasing and Ethyl Lactate-decreasing", the existing literatures were sorted out. Ethyl hexanoate and ethyl lactate are formed by caproic acid and lactic acid and ethanol through esterification, respectively. Caproic acid and lactic acid are substrates for the biosynthesis of these two esters. Caproic acid, methanogen, esterified bacteria, lactic acid bacteria and yeasts are all directly or indirectly relate to the "Ethyl Caproate-increasing and Ethyl Lactate-decreasing" . The application of these microbial preparations alone or in combination can achieve an obvious effect of " Ethyl Caproate-increasing and Ethyl Lactate-decreasing" . In addition, in order to achieve the purpose of " Ethyl Caproate-increasing and Ethyl Lactate-decreasing", Luzhou-flavor liquor companies apply some comprehensive measures according to the local conditions and fermented time, such as scientific construction of the wine cellar fermentation tank, optimization of the pit mud, improvement the quality of Daqu, cleaning and hygienism, adjustment of the conditions of fermentation tank, fine distillation operation, and slow fermentation under low temperature, i.e. In the future, we should study the population succession of lactic acid bacteria, lactobaciili, i. e. related to " Ethyl Caproate-increasing and Ethyl Lactate-decreasing" under different production conditions. And use artificial culture method and metagenomics and other culture-free techniques to systematically study and reveal the laws of growth, reproduction and metabolism of various microorganisms through the brewing process of Luzhou-flavor liquor. And the industrialization management of liquor wiil be regulated with the attitude of scientific development to maintain "Ethyl Caproate-increasing" and "Ethyl Lactate-decreasing" reasonably and appropriately, thus ultimately create their branded products with own characteristics and adapt to changes in product consumption structure. [ABSTRACT FROM AUTHOR]