Overview
- Provides a cutting-edge scientific overview of Chinese liquor
- Offers a deep understanding of the science of Chinese liquor production
- Analyses the three most important disciplines in Chinese liquor processing
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Table of contents (16 chapters)
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Front Matter
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A Brief Introduction to Chinese Liquor
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Front Matter
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Solid-State Fermentation Technology and Principle of Chinese Liquor Processing
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Front Matter
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Flavour Chemistry of Chinese Liquor
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Front Matter
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Research Advances of Microorganisms Associated with Chinese Liquor Production
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Front Matter
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Keywords
About this book
This book provides a cutting-edge scientific overview of Chinese liquor, also known as Baijiu. Chinese liquor is one of the world’s most ancient fermented alcoholic beverages. Fermented foods and beverages are consumed worldwide as an indispensable constituent in our daily life. However, most fermented foods rely on traditional techniques with limited known scientific knowledge. These indigenous processes are typically empirical without scientifically-based control and technological insights. The book analyses Chinese liquor processing on the three most important disciplines of fermented foods: process technology/engineering, flavor chemistry, and microbiology. It also addresses the perspectives and future research needs associated with spontaneous fermented foods. This book offers a deep understanding of the science of Chinese liquor production to students, researchers, and related practitioners both in the academic and the industry. It would also benefit many other fields of fermented foods for their optimization, standardization, and modernization.
Editors and Affiliations
About the editor
Prize of Technological Invention of the Ministry of Education for his innovative contributions in production and research of Baijiu. In 2019, Prof. Xu was selected as the fellow of the Division of Agricultural and Food Chemistry of the American Chemistry Society (ACS).
Bibliographic Information
Book Title: Science and Engineering of Chinese Liquor (Baijiu)
Book Subtitle: Microbiology, Chemistry and Process Technology
Editors: Yan Xu
DOI: https://doi.org/10.1007/978-981-19-2195-7
Publisher: Springer Singapore
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Singapore Pte Ltd. 2023
Hardcover ISBN: 978-981-19-2194-0Published: 28 January 2023
Softcover ISBN: 978-981-19-2197-1Published: 28 January 2024
eBook ISBN: 978-981-19-2195-7Published: 27 January 2023
Edition Number: 1
Number of Pages: XIX, 608
Number of Illustrations: 1 b/w illustrations
Topics: Biological Techniques, Food Microbiology, Food Science