Table 3. Compared with Traditional Brewing Processes, the Influence of Innovative Technology on Flavor Compounds and Its Advantages and Disadvantages.

Processes	Processes or technologies	Stage of substitution	Advantages or disadvantages	Changes of flavor compounds	References
Pretreatment of grains	Vacuum soaking technology	Soaking	This technology could shorten the soaking time.	The contents of amino acid nitrogen and organic acid were increased.	(81)
	Excluding the rice soaking process	Soaking	This technology could save water resources and improve the security of the CRW.	The content of ester increased.	(82)
	Compression puffing technology	Cooking	Increasing raw material utilization and starch gelatinization degree.	Lowered content of amino acids and alcohols.	(85)
	Roasting method	Cooking	This technology could save energy and reduce environmental pollution.	Esters, alcohols, and amino acids were increased.	(84)
	Enzymatic extrusion	Cooking	It had a higher fermentation rate.	The contents of sugar and amino acid were reduced.	(87)
	Uncooked material method	Soaking and cooking	This technology could save energy and reduce costs; however, this method can lead to a thin aroma of CRW, and the taste is not mellow.	No report.	(89)
	Liquefaction method	Soaking and cooking	This technology could save energy, reduce emissions, and transport conveniently.	No report.	(90)
Fermentation processes	Simultaneous cofermentation	Sequential cofermentation	The flavor and quality of CRW produced by this technique are lower than those by traditional sequential cofermentation.	The contents of ethyl acetate, ethyl hexanoate, and phenylethyl acetate were increased.	(21)
Sterilization	UHT sterilization	Thermal processing	This technology could shorten processing time with minimum quality loss.	Free amino acids and esters were increased.	(99)
	HHP sterilization	Thermal processing	This technology could shorten the aging time of CRW.	The content of total free amino acids was increased.	(99)
	PEF technology sterilization	Thermal processing	This technology could ensure good product quality and energy use efficiency.	The contents of phenolic compounds and anthocyanins were increased.	(100)
	TS and PEF technology	Thermal processing	This technology could enhance the bactericidal effect.	No report.	(102)
Aging	Micro-oxygen technology	Natural aging	This technology could shorten the aging time.	No report.	(106)
	Pulsed electric field technology	Natural aging	It can shorten the aging time.	No report.	(106)