TABLE 2.

Basic characteristics of each jiuqu.

Jiuqu	Types	Baijiu	Raw material	Microorganism species	References
High-temperature Daqu	Maotai-flavored baijiu	Moutai, Langjiu	Mostly made from wheat, barley, and/or peas; Maotai-flavored Daqu is only made from wheat	Some fungi, lactic acid bacteria; Bacillus are the main flora in Daqu production. Ascomycota and Basidiomycota were the dominant phyla	Jin et al., 2017; Song et al., 2017; Guan et al., 2020; Wang et al., 2020b; Cai et al., 2021
	Te-flavored baijiu	Si’te-jiu
Medium/high-temperature Daqu	Strong-flavored baijiu	Luzhou laojiao, Wuliangye
	Feng-flavored baijiu	Xifengjiu
Medium-temperature Daqu	Laobaigan-flavored baijiu	Laobaigan
Xiaoqu	Rice-flavored baijiu	Sanhua jiu	Rice, sorghum, and barley are used as main raw materials, and several traditional Chinese medicines are added.	Rhizopus, Mucor, Lactobacillus, and some Yeast, e.g., Saccharomyces cerevisiae, and Saccharomycopsis fibuligera	Zhou, 2011; Xiong et al., 2014; Jin et al., 2017
	Chi-flavored baijiu	Yubingshao jiu
Daqu Xiaoqu mixture	Medicine-flavored baijiu	Dong jiu
	Fuyu-flavored baijiu	Jiugui jiu
Daqu and Fuqu mixture	Sesame-flavored baijiu	Jingzhijiu	Fuqu: bran as raw material	Aspergillus flavus, Aspergillus niger, some thermotolerant yeast, and lipogenic yeast	Jin et al., 2017; Wang et al., 2017a; Dai et al., 2020
Daqu (high-temperature Daqu/medium-temperature Daqu)	Miscellaneous-flavored baijiu	Baiyunbian	−	Salmonella, Penicillium, Aspergillus, Streptococcus, Saccharomyces cerevisiae, Ssaccharomycopsisibuligera, Pichia pastoris and Debaryomycesansenii	Xiong et al., 2014; Dong et al., 2022; Shi et al., 2022
Daqu, Xiaoqu, and Fuqu mixture	Light-flavored baijiu	Fenjiu		Bacillus, Lactobacillius, Acetobacter and Lactococcus	Dong et al., 2020; Su et al., 2020; Hu Y.A. et al., 2021; Tang et al., 2022