酿酒微生物对酒体质量及风格的影响  

Effects of Brewery Microbes on the Quality and Style of Liquor

作　　者：隋明[1,2] 岳文喜 朱克永[1] 李俊儒[1] SUI Ming;YUE Wenxi;ZHU Keyong;LI Junru(Si Chuan Technology and Business College,Du jiangyan 611800,Sichuan,China;College of Light Industry,Textile & Food Engineering,Chengdu 610065,Sichuan,China)

机构地区：[1]四川工商职业技术学院,四川都江堰611800 [2]四川大学食品与轻纺学院,四川成都610065

出　　处：《酿酒》2018年第6期24-25,共2页Liquor Making

基　　金：四川省教育厅课题(18ZB0376)

摘　　要：通过对微生物的种类研究,可以看出不同的微生物对于酒体质量以及风格的不同影响。我们通过对白酒不同香味的分析,可以看出微生物对其有很大的影响。白酒可以分为酱香型、浓香型、清香型、米香型、凤香型等其他香型酒。生态环境中细微的变化就对酿酒微生物的类群、生长、代谢等有显著的影响,这说明了酿酒的复杂性及不可复制性。遵循酿酒微生物的生长、代谢规律,利用酿酒微生物在不同季节、不同温湿度、不同营养基质条件下的发酵特性,在可控的条件下,才能酿造出风格鲜明、质量上乘美酒。通过对他们的分析,我们可以更加的直观了解到微生物对于酿酒的影响。By studying the kinds of microbes, we can see that different microbes have different influences on the quality and style of liquor. It can be seen that microbes have a great influence. Liquor can be divided into three types: soy flavor, soy sauce, Luzhou-flavor, Flavor, Rice,Phoenix and other types of wine. Minor changes in the ecological environment have a great impact on the growth of wine-making microbes.Metabolism has a significant effect, which indicates the complexity and non-replicability of wine making. According to the growth and metabolism law of wine making microbes, the use of wine making microbes in different seasons, different temperature and humidity,different nutrient substrates. The fermentation characteristics under the conditions of controllable conditions, can be brewed out a distinctive style, good qualitywine. Through their analysis, we can more intuitivelyunderstand the influence ofmicrobes on wine making.

关 键 词：微生物的分类 酒体质量 酒体风格 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]