传统浓香型白酒窖池发酵糟醅研究现状及其展望  

A Review of Current Research and Outlook Sbout the Traditional Luzhou-Flavor Liquor Fermentation in Pits

作　　者：唐贤华[1] 杨官荣 黄志瑜 谭小霜 佘维维[1] 简河 

机构地区：[1]四川省酿酒研究所,四川广汉618300

出　　处：《酿酒》2014年第3期14-17,共4页Liquor Making

摘　　要：传统的浓香型白酒生产是以泥窖为发酵载体,窖池中的酒醅在一定的条件下经过各种微生物以及酶的作用,进行复杂的能量代谢,最终将淀粉类大分子物质转化为酒精和各种香味物质,形成了浓香型白酒独特的风格。以浓香型白酒为出发点,论述了近年来人们对浓香型白酒发酵过程中微生物、理化指标、香味物质的研究状况,并进行了分析和展望。The pits have been used as fermentation carrier in produce of traditional Luzhou- flavor liquor,the fermented grains in pits are disintegrated by the role of various microbes and enzymes in a specific condition,and conducting complex energy metabolism,eventually the starch macromolecule material has been converted to alcohol and a variety of flavor substances,formed a unique style of luzhou- flavor liquor consequently.This paper based on luzhou- flavor liquor as a starting point,discussing the research of microorganisms,the physicochemical index and the flavor substances during the process of luzhou- flavor liquor fermentation in recent years,the future research has been analyzing and prospecting simply.

关 键 词：浓香型白酒 微生物 理化指标 香味物质 

分 类 号：TS262.31[轻工技术与工程—发酵工程] TS201.2[轻工技术与工程—食品科学与工程]