微生物技术在浓香型白酒增香方面的应用  

Application of microbiological technology in aroma enhancement of Luzhou-flavor liquor

作　　者：李付丽[1,2] 吴鑫颖[1,2] 王晓丹[1,2] 邱树毅[1,2] 

机构地区：[1]贵州省发酵工程与生物制药重点实验室,贵州贵阳550025 [2]贵州大学化学与化工学院,贵州贵阳550025

出　　处：《中国酿造》2014年第1期9-13,共5页China Brewing

基　　金：国家科技支撑计划项目(2011BAC06B12);贵州省科技重大专项(黔科合重大专项[2010]6004号)

摘　　要：随着白酒行业的飞速发展,白酒微生物方面的研究也逐渐繁盛起来,尤其浓香型白酒更是如此。浓香型白酒微生物研究主要包括酒曲、窖泥、酒醅微生物3个部分,现代微生物技术在浓香型白酒增香方面的应用主要体现在:强化大曲技术、人工老窖技术、香醅制备技术和酯化酶技术。该文就浓香型白酒微生物研究及微生物在浓香型白酒生产中的增香应用作简要阐述。With the rapid development of liquor-making industry, microbiological research of liquor has gradually flourished, especially Luzhou-flavor liquor. The microbiological research mainly includes Daqu, pit mud, fermented grains microorganisms. The application of modem technology in the Luzhou-flavor liquor aroma enhancement mainly includes： strengthening Daqu technology, artificial old cellar technology, incense grains preparation technology and esterifying enzyme technology. In this paper, the early microbiological research findings of Luzhou-fiavor liquor as well as application of microbial technology in Luzhou-flavor liquor aroma enhancement were carried on brief elaboration.

关 键 词：浓香型白酒 微生物技术 增香 

分 类 号：TS262.3[轻工技术与工程—发酵工程]