酱香型白酒酿造过程中霉菌的功能性研究  

Research on Functions of the Mold in Maotai-flavor Liquor Brewing

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

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]贵州大学酿酒与食品工程学院,贵州贵阳550025 [3]贵州大学生命科学学院,贵州贵阳550025

出　　处：《酿酒》2015年第5期32-38,共7页Liquor Making

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：概述了酱香型白酒大曲、堆积和窖内发酵过程中霉菌的多样性。从产酶、产香、产色素和微生物相互作用的角度,分别阐述了霉菌在酱香型白酒酿造过程中的功能性。这为认识酱香型白酒酿造过程中霉菌的作用及研究酱香型白酒酿造机制提供参考。This paper reviewed the diversities of the molds in Maotai- flavor liquor production from its making- process of Daqu,stacking- process of fermenting grains to the fermentation process in pits. Then from the perspectives of enzyme- producing,aroma- producing, pigment- producing and microbial interaction, the functions of the molds in Maotai- flavor liquor brewing process were summarized. The study was referential to cognize the roles of the molds in Maotai- flavor liquor and reveal the fermentation mechanism of the liquor.

关 键 词：酱香型白酒 霉菌 多样性 功能性 

分 类 号：TS262.33[轻工技术与工程—发酵工程] TS261.12[轻工技术与工程—食品科学与工程]