摘要
在传统固态白酒酿造过程中,微生物对白酒的产量、品质、风味等都起着重要作用。该文以浓香型白酒生产的关键工艺为依据,对酒曲、窖泥、酒醅微生物的研究现状进行阐述,从参与酿造过程微生物的角度了解白酒发酵、生香、产酯等过程的实质,为浓香型白酒生产中酿造微生物的进一步研究提供思路。提出酿造微生物与白酒品评中"色、香、味、格"之间的联系,尤其是酿造微生物与白酒中呈香呈味物质的相关性研究,将是今后白酒风味化学研究的重要方向与趋势。
Microbes played important roles on liquor quality, flavor and others aspects in liquor making. Based on the traditional production process of Luzhou-flavor liquor, the research status of brewing microbes including liquor starter, cellar mud and fermented grains was reviewed in this paper. From the perspective of brewing microbes in Luzhou-flavor liquor-making process to understand the essence of liquor fermentation, perspectives for further study of brewing microbes could be provided. The relationship between brewing microbes and color, aroma, taste, and style of liquor was pointed out. The relationship between brewing microbes and liquor flavor substances will be the future research direction and trend of liquor research.
出处
《中国酿造》
CAS
2014年第3期1-4,共4页
China Brewing
基金
金种子集团校企合作曲酒技术攻关项目(13jk0823)
关键词
浓香型白酒
酿造
微生物
Luzhou-flavor liquor
brewing
microbes
作者简介
程伟（1984-），男，助理工程师，硕士，研究方向食品微生物技术。
通讯作者：谢国排（1977-），男，高级工程师，本科，研究方向酿酒生产技术及企业管理。
