摘要
白酒中的风味物质主要来自原料、酒曲及微生物发酵过程,而微生物发酵是白酒风味的主要来源。解析微生物与风味物质之间的作用关系,有利于阐明潜在风味功能菌群和控制白酒产品品质。该文对近年来三大基本香型白酒产风味功能微生物有关研究成果进行了总结归纳,包括微生物多样性与风味形成之间相关性研究以及风味微生物对白酒产品质量的影响,为白酒功能微生物的研究和白酒品质的升级提供理论参考。
The flavor compounds in Baijiu(Chinese liquor)mainly come from raw materials,Jiuqu,microbial fermentation,and microbial fermentation is the main source of flavor compounds.Revealing the relationship between microorganism and flavor compounds is advantageous to clarify the potential flavor functional flora and control the quality of Baijiu products.In this paper,the research results of flavor-producing functional microorganisms of three basic types of Baijiu in recent years were summarized,including the relationship between microbial diversity and flavor substances development in Baijiu,and the influence of flavor microorganisms on the quality of Baijiu products,aiming to provide theoretical references for the subsequent research on the functional microorganisms and the quality improvement of Baijiu.
作者
唐洁
杨强
刘源才
陈申习
TANG Jie;YANG Qiang;LIU Yuancai;CHEN Shenxi(Hubei Provincial Key Lab for Quality and Safety of Traditional Chinese Medicine Health Food,Jing Brand Research Institute,Jing Brand Co.,Ltd.,Daye 435100,China)
出处
《中国酿造》
CAS
北大核心
2021年第11期15-20,共6页
China Brewing
基金
湖北省重点研发计划项目(2020BBA050)。
关键词
白酒
风味物质
风味微生物
相关性
Baijiu
flavor compounds
flavor microorganism
correlation
作者简介
唐洁(1987-),女,工程师,硕士,研究方向为酿酒微生物。;通讯作者:陈申习(1986-),男,高级工程师,博士,研究方向为酿造微生物。
