Metabolic Mechanism Analysis of Luzhou-flavor distiller’s grains during long fermentation period

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The long fermentation period is an important process used to improve the basic quality of Luzhou-flavor Baijiu. The longer fermentation period, the more aroma components would be produced in the fermented distiller’s grains. However, the metabolic mechanism of fermented distiller’s grains microorganisms was unclear and lacked relevant research reports, because the metabolic activity of microorganisms in the fermented distiller’s grains has always been in dynamic changes. Therefore, this study focuses on the fermented distiller’s grains from the long fermentation period of Luzhou-flavor Baijiu as the research object.

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