浓香型白酒生产中酿酒微生物研究进展  

A Review of Research Progress About Luzhou-flavor Liquor Making Microbes in Liquor Production

作　　者：张瑞[1] 赵爽[1] 杨春霞[1] 徐曼[1] 窦屾[1] 廖永红[1] 

机构地区：[1]北京工商大学食品学院,北京市食品风味化学重点实验室,食品添加剂与配料北京高校工程研究中心,北京100048

出　　处：《食品与发酵科技》2012年第1期24-29,共6页Food and Fermentation Science & Technology

基　　金：国家"十二五"科技支撑计划项目课题<食品香料香精制备关键技术研究及产业化>(2011BAD23B01);<1万吨/年富含蛋白质发酵残渣高值化利用技术及示范>(2011BAC11B06)

摘　　要：在传统固态白酒酿造过程中,微生物对白酒的品质、风味起着重要作用。本文概述了浓香型白酒微生物的研究状况,并对其进行分析和展望,提出研究酿酒微生物与风味物质之间关系的重要性。旨在为浓香型白酒生产中酿造微生物的研究提供思路,为白酒理论与实践研究奠定基础。In traditional liquor brewing process, microbes played an important role on liquor quality and flavor. In this paper, Overview of the liquor microbial researched situation, carried on the analysis and forecast, and proposed the importance of the relationship between research of liquor-making microbes and flavor. Ideas were provided for the production of Luzhou-flavor liquor brewing microbiology research, and the foundation was laid for liquor theory and practice research.

关 键 词：白酒 微生物 研究进展 

分 类 号：TS262.31[轻工技术与工程—发酵工程]