酱香型白酒酿造体系中酵母菌研究进展  

Research progress of yeast in Moutai-flavor liquor production

作　　者：陈美竹[1,2] 邱树毅[1,3] 胡宝东 王婧[1,3] 徐佳[1,3] 王晓丹[1,3,2] 

机构地区：[1]贵州大学贵州省发酵工程与生物制药重点实验室,贵州贵阳550025 [2]贵州大学生命科学学院,贵州贵阳550025 [3]贵州大学酿酒与食品工程学院,贵州贵阳550025

出　　处：《中国酿造》2015年第6期5-10,共6页China Brewing

基　　金：贵州省科技厅重点攻关项目(黔科合GZ字[2014]3012);贵州省科技厅重大专项项目(黔科合重大专项字[2013]6009号);科技部科技支撑计划项目课题(2011BAC06B12);贵州省科技厅联合资金项目(黔科合LH字[2014]7672)

摘　　要：本文综述了酱香型白酒从制曲、堆积到窖内发酵过程中酵母的多样性、消长规律、功能及应用的研究,并概述了用于分析酱香型白酒生产中酵母的相关技术。多角度认识酱香型白酒生产过程中的酵母,对揭示酱香型白酒发酵机理及提高白酒质量有一定的借鉴,亦对控制酱香型白酒生产工艺的稳定性和规范性具有指导意义。This paper reviewed the research progress of the diversity, growth and decline rules, functions and applications of yeast in Moutai-flavor liquor production from Daqu making-process, stacking-process of fermenting grains to the fermentation process in pits. Besides, the relevant tech- nologies in yeast analysis in Moutai-flavor liquor production were also introduced. Cognizing the yeast during the production process of Moutai-flavor liquor with multiple perspectives was not only referential to reveal the fermentation mechanism of Moutai-flavor liquor and improve the quality of the liquor, but also had directive significance to control the stability and normalization of the production technology.

关 键 词：酵母 消长规律 多样性 功能 应用 分析技术 

分 类 号：TS262.3[轻工技术与工程—发酵工程]