摘要
酒曲在白酒酿酒过程中有重要影响,酒体风味主要与酒曲微生物发酵代谢产物有关,关注大曲中微生物有助于改善大曲酶系统,进而丰富白酒风味。综述了清香型白酒及大曲工艺、质量检测指标研究进展及微生物群落组成,旨在提高清香型白酒大曲质量,并为改善清香型白酒风味提供一定理论基础。
Yeast plays an important role in the brewing process, and the liquor body flavor is mainly related to microbial fermentation metabolites of yeast. Paying attention to microorganisms in daqu can improve the enzyme system of daqu and enrich the liquor flavor of clear flavor. In order to improve the quality of pure flavor liquor and Daqu and p rovide a theoretical basis for improving the flavor of pure flavor liquor, this paper reviewed the research progress of technology, quality detection indexes and microbial community composition of pure flavor liquor and Daqu.
作者
凌荔
牟飞燕
袁萌
李良
董孝元
陈茂彬
方尚玲
LING Li;MOU Feiyan;YUAN Meng;LI Liang;DONG Xiaoyuan;CHEN Maobin;FANG Shangling(College of Bioengineering and Food science,Hubei University of Technology,Wuhan 430068,China;China Hubei Yellow Crane Tower Wine Co.,Ltd.,Wuhan 430068,China)
出处
《酿酒》
CAS
2022年第6期17-22,共6页
Liquor Making
基金
“十三五”国家重点研发计划项目中的重点课题子课题(2016YFD0400500):传统酿造食品风味与品质调控及新型酿造技术创制
湖北省科技厅重大专项:传统白酒酿造智能化生产关键装备与技术研发(2018ABA084)。
关键词
清香型白酒
清香型白酒大曲
微生物群落结构
酒曲质量检测
clear flavor liquor
Clear flavor liquor Daqu
Microbial community structure
Quality inspection of koji
作者简介
凌荔(1998-),女,硕士在读,研究方向为酿酒微生物;通信作者:方尚玲,女,博士,教授,研究方向为工业微生物。
