摘要
清香型白酒酿造中功能微生物的形成主要以酒曲微生物、酒醅微生物为主,环境微生物为辅,其复杂的微生物群落组成、核心微生物组成及相互作用和主要代谢风味物质形成了清香型白酒“清香纯正,醇甜柔和,自然谐调,余味爽净”的风格特点。该文对清香型白酒酿造工艺、清香型白酒功能微生物的来源及功能微生物在清香型白酒酿造中的应用进行综述,并对清香型白酒的研究与发展趋势提出展望,旨在为今后清香型白酒微生物研究及提高清香型白酒品质提供参考借鉴。
The formation of functional microorganisms in the brewing of light-flavor(Qingxiangxing)Baijiu is mainly composed of starter microbes and fermented grains microbes,supplemented by environmental microbes.Its complex microbial community composition,core microbial composition and interaction,and main metabolic flavor substances form the style characteristics of light-flavor Baijiu,which is"pure fragrance,mellow and sweet,natural harmony,and clean aftertaste".In this paper,the brewing technology of light-flavor Baijiu,the source of functional microorganisms of light-flavor Baijiu and the application of functional microorganisms in the brewing of light-flavor Baijiu were reviewed,and the research and development trend of light-flavor Baijiu were prospected,in order to provide a reference for the research of microorganisms in light-flavor Baijiu and the improvement of the quality of light-flavor Baijiu in the future.
作者
谢再斌
常煦
何国庆
赵皓静
肖燃
张彦
廖蓓
陈晖
XIE Zaibin;CHANG Xu;HE Guoqing;ZHAO Haojing;XIAO Ran;ZHANG Yan;LIAO Bei;CHEN Hui(Hubei Key Laboratory of Yeast Function,Yichang 443003,China;National Key Laboratory of Agricultural Microbiology,Yichang 443003,China;Angel Yeast Co.,Ltd.,Yichang 443000,China)
出处
《中国酿造》
CAS
北大核心
2024年第7期27-32,共6页
China Brewing
基金
湖北省酵母功能重点实验室项目(A4-101)。
关键词
清香型白酒
酿造工艺
酒曲
功能微生物
light-flavor Baijiu
brewing technology
Jiuqu
functional microorganism
作者简介
谢再斌(1994-),男,助理工程师,硕士,研究方向为酿酒微生物的代谢及发酵性能。;通讯作者:陈晖(1979-),男,工程师,硕士,研究方向为微生物功能代谢产物。
