中国传统固态大曲酒风味质量特色的研究进展  

Research Progress in the Flavor & Quality Characteristics of Traditional Chinese Daqu Baijiu by Solid-State Fermentation

作　　者：徐姿静[1] 徐占成[1] 唐清兰[1] 

机构地区：[1]四川剑南春集团有限责任公司,四川绵竹618200

出　　处：《酿酒科技》2017年第1期84-89,共6页Liquor-Making Science & Technology

摘　　要：中国传统固态大曲酒历史悠久,其风格独特,滋味幽雅甘洌,是世界上风味物质最丰富的酒种,对于中国传统固态大曲酒风味质量的研究与其他酒种相比其复杂性突出。本课题组利用分子生物学技术和精密的分析仪器研究了剑南春酿酒微生物的多样性特征和丰富复杂的微量香味物质,为白酒业深入研究白酒风味质量特色提供了科学依据。Traditional Chinese Daqu Baijiu has a long history, unique style and elegant taste. It has the richest flavoring components among all the alcoholic drinks in the world. Accordingly, the research on its quality and its flavor is a complicated task. In this study, we tried to reveal the diversified features of liquor-making microbes and the complex and rich trace flavoring components of Jiannanchun through the latest molecular biotechs and the precise analytic instruments, which provided useful scientific evidence for further exploration of the quality and the flavor of Daqu Baijiu by solid-state fermentation.（Trans. by YUE Yang）

关 键 词：固态大曲酒 生产工艺 酿酒微生物 分子生态学 酒体特色 

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]