Exploring the Controllability of Microbial Metabolism on the Flavor of Chinese Baijiu

The flavor and quality of Baijiu are closely related to the environment and microbial metabolism. The microbial community structure is highly dynamic in time and space, making it trouble to control the flavor and quality of Baijiu. Therefore, this paper reviewed the role of core microorganisms in Baijiu brewing and the contribution of various key compounds to the flavor of Baijiu in recent years. Additionally, this work discussed the visual control of Baijiu flavor and quality by constructing a synthetic microbial model. We determined that the future direction of research involves the function‐enhancing, which can enhance microorganisms with specific molecular targets and track the dynamic changes of microorganisms during the process of Baijiu fermentation through the combined technology of multi‐omics. This paper established a vital theoretical basis for improving the quality, safety, and promotion of the industrial development of Baijiu.