浓香型白酒生产中酿酒微生物研究与应用现状  

Research on & Application of Liquor-making Microbes in Nongxiang Baijiu Production

作　　者：金伟[1] 谢玉球[1] 时晓[1] 仲几晓[1] 周二干[1] 蔡猛[1] 刘建[1] 

机构地区：[1]江苏洋河酒厂股份有限公司,江苏宿迁223800

出　　处：《酿酒科技》2016年第3期106-109,共4页Liquor-Making Science & Technology

摘　　要：固态法白酒的酿造离不开发酵,而发酵离不开微生物。概述了浓香型白酒微生物的研究现状,主要从酒曲微生物、窖泥微生物、酒醅微生物三方面展开论述。Fermentation is a necessary step in the production of Baijiu by solid fermentation. And microbes are indispensable to the fermentation. In this paper, the present research progress in liquor-making microbes in Nongxiang Bajiu production was reviewed from three aspects including microbes in the starter, microbes in pit mud, and microbes in fermented grains.

关 键 词：浓香型白酒 微生物 研究进展 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]