Relationship between Representative Trace Components and Health Functions of Chinese Baijiu: A Review

Round 1

Reviewer 1 Report

This manuscript by Du and co-authors introduces a comprehensive review of the literature dealing with the trace components of the Chinese alcoholic beverages known collectively as baijiu. The review covers many important aspects related to baijiu production, from raw materials and ingredients to fermentation technology, describing important factors, such as starter cultures, tools and containers, storage, distillation, or types of water. The manuscript also makes a detailed description of the trace components usually found in baijiu. The review is very well written and it can be considered for publication in Fermentation. There is one important issue that the authors need to consider though, before the manuscript can be accepted for publication: Table 1 and Table 2 are nothing but lists of compounds that can be found in any chemical database. The authors are encouraged to re-consider the tables and to include appropriate references for each entry.

Line 67 (minor): replace „ketone acid” with „keto-acid”.

Author Response

Please see the attachment.

Author Response File: Author Response.pdf

Reviewer 2 Report

Dear authors,

your manuscript is very interesting, well-written and easy to read.

The topic of the manuscript is focused on trace elements in Chinese Baijiu. Although several previous review articles have described trace elements and aroma in this beverage, and the influence of moderate consumption on human health, your manuscript could contribute to this subject with the overall connection of individual trace element and human health.

Your introduction provides enough information so readers could understand the topic. Your references are appropriate. The conclusion summarises everything and opens an opportunity for new studies to fill in the gaps. It is very good that you have emphasized the "dose-effect" along with the structure-effect" in the conclusion. It is my opinion that both effects are important.

However, I have some comments for your manuscript that I believe could improve it:

- Figure 1 - it is hard to read the text even when zoomed. Could you improve the resolution of the figure? And could you add the units in which the amount of trace components are expressed in the right graph?

- Line 217 (and in several places through text) - you mention "wine". Why? Could you please explain is Baijiu rather compared with wine or stronger alcoholic drink? In the introduction you mention whiskey and brandy, and as far as I know, Baijiu has more than 30% of ethanol?

- Line 253 - you stated that Baijiu should contain an appropriate amount of higher alcohols. Could you please provide an optimal interval of higher alcohols concentration, according to the previous studies?

- Line 254 - you mentioned that Baijiu comprises approximately 12% alcohol. I assume that this refers to the percentage of alcohols in total trace elements, and not the total alcohol in the drink. Please rearrange the sentence so there is no confusion.

- Line 322 - Could you please state an interval of appropriate amount of acids in Baijiu?

Other than that, I have no further comments, and it is my opinion that, after minor revision, this manuscript could be published in this Special issue.

Author Response

Please see the attachment.

Author Response File: Author Response.pdf

Round 2

Reviewer 1 Report

The authors responded to this reviewer's concerns.