LEADER 03729nam 2200505 450 001 9910647389603321 005 20230428104442.0 010 $a9789811921957$b(electronic bk.) 010 $z9789811921940 024 7 $a10.1007/978-981-19-2195-7 035 $a(MiAaPQ)EBC7187335 035 $a(Au-PeEL)EBL7187335 035 $a(CKB)26068910600041 035 $a(DE-He213)978-981-19-2195-7 035 $a(PPN)267810601 035 $a(EXLCZ)9926068910600041 100 $a20230428d2023 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aScience and Engineering of Chinese Liquor (Baijiu) $eMicrobiology, Chemistry and Process Technology /$fYan Xu, editor 205 $a1st ed. 2023. 210 1$aSingapore :$cSpringer,$d[2023] 210 4$dİ2023 215 $a1 online resource (614 pages) 311 08$aPrint version: Xu, Yan Science and Engineering of Chinese Liquor (Baijiu) Singapore : Springer,c2023 9789811921940 320 $aIncludes bibliographical references. 327 $aChapter 1. History and Technology of Chinese Liquor -- Chapter 2. Classification of Chinese Baijiu -- Chapter 3.Baijiu-Making Equipments -- Chapter 4. Process Principles and Engineering of Solid-State Fermentation of Chinese Liquor -- Chapter 5. Solid-state Distillation of Chinese Liquor (Baijiu) -- Chapter 6. History and advance of flavour research of Baijiu -- Chapter 7. Sensory Properties of Baijiu -- Chapter 8. Chemical Components of Chinese Baijiu -- Chapter 9. Microbial Diversities During Chinese Liquor Fermentations -- Chapter 10. Composition and Succession of the Microbiota in Light-Aroma Baijiu Production -- Chapter 11. Diversity and Succession of the Microbiota in Sauce-Aroma Baijiu -- Chapter 12. Composition, Succession and Key Species of Microbiota in Strong-Aroma Baijiu Production -- Chapter 13. Functional Microorganisms Associated with Baijiu Fermentation -- Chapter 14. Microbial interaction in Chinese liquor fermentation -- Chapter 15. Regulation of the microbiota in Chinese liquor fermentation process -- Chapter 16. Challenges and Perspectives (Strategies). 330 $aThis 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. 606 $aBiology$xTechnique 606 $aFood$xMicrobiology 606 $aFood science 615 0$aBiology$xTechnique. 615 0$aFood$xMicrobiology. 615 0$aFood science. 676 $a664.001579 702 $aXu$b Yan 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 912 $a9910647389603321 996 $aScience and Engineering of Chinese Liquor (Baijiu)$93010097 997 $aUNINA