1. Scientific expression of traditional brewing technique and product quality based on brewing terroir: An example of Baijiu
- Author
-
XU Zhenghong, SHEN Caihong, HU Fuzhao, LU Zhenming
- Subjects
brewing terroir ,traditional fermentation ,baijiu ,scientific expression ,Biotechnology ,TP248.13-248.65 ,Food processing and manufacture ,TP368-456 - Abstract
High-quality fermented foods are the results of systematic decision-making and implementation based on traditional brewing techniques, regional geographical environment, consumption demand and regional customs. Specifically, traditional brewing is an industrial practice that integrates many natural and humanistic elements such as natural environment, Chinese history and culture, skill inheritance, scientific and technological innovation, scientific management, brand marketing, consumption habits, and social responsibility on the basis of inheriting the philosophy of "harmony between nature and man, Taoism and nature". Objectively, the above elements are ultimately reflected in the product quality by affecting the composition and function of brewing microorganisms. Based on the existing quality expressions of producing areas, estates, and standards, the theory of "brewing terroir" was put forward systematically, and a scientific expression system of traditional brewing techniques and product quality from the three dimensions of "natural terroir, humanistic terroir, and microbial terroir" was established taking Baijiu as an example, providing a theoretical and practical basis for the "quality visualization" of brewing products in the new consumption era.
- Published
- 2024
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