Research progress on production and control of lactic acid in Baijiu production

Abstract

In Baijiu production, lactic acid bacteria are introduced into fermented grains to produce lactic acid by open fermentation, which is an important flavor substance in Baijiu through distillation. However, both high and low content of lactic acid in Baijiu would negatively affect Baijiu flavor and human comfort after drinking. Therefore, it is important to analyze the production mechanism and control measures of lactic acid in Baijiu, to ensure that lactic acid is in the appropriate concentration. It is of significance for the production of Baijiu and the responsible drinking of consumers. The production mechanism of lactic acid in Baijiu was reviewed, the effect of lactic acid on Baijiu and human metabolism were summarized, the control measures of lactic acid production in Baijiu, the effect of the control measures on the quality, taste and yield of Baijiu, as well as the practical application in some Baijiu enterprises were discussed. The aim was to provide some reference for the regulation of lactic acid in the actual production of Baijiu enterprises.

Keywords

• baijiu|lactic acid|fermentation|production and control