白酒酿造微生物多样性、酶系与风味物质形成的研究进展  

Research Progress of the Microbial Diversity, Enzyme System and Formation of Flavor Compounds in Chinese Flavor Liquor

作　　者：王世伟[1] 王卿惠[1] 芦利军 冯英志 李小鹏[1] 唐海平 

机构地区：[1]齐齐哈尔大学生命科学与农林学院,齐齐哈尔161006 [2]黑龙江北大仓集团有限公司,齐齐哈尔161005

出　　处：《农业生物技术学报》2017年第12期2038-2051,共14页Journal of Agricultural Biotechnology

基　　金：黑龙江省大学生创新创业训练计划资助项目(No.201610221026)

摘　　要：中国白酒迅速发展已经占市场各式饮料的较高的份额。随着对中国白酒的进一步深入研究,人们对作为重要的因素而用于白酒生产的微生物及其产生的酶系有了更深层次的了解。微生物及其酶系的研究已经成为热点。中国白酒独特的酿造工艺形成了其特殊的微生物区系,这些微生物产酶及代谢活动相互作用,最终形成了白酒特殊风味物质。微生物及其酶系对白酒的风味、酒质和产率起重要的作用。中国白酒风味物质的形成源于美拉登反应和存在于大曲、窖泥和酒醅中的微生物及其酶的催化反应之间的相互重叠作用。本文从大曲、酒醅和窖泥微生物出发,分析了微生物多样性、产酶及白酒风味物质的形成关系,并对最新研究成果进行了综述,为提高白酒的质量、改善白酒的风味以及充分利用白酒酿造微生物及其酶资源提供科学参考。The Chinese-flavor liquor has developed quickly and have achieved higher market share in varied drink styles.With the further study of Chinese liquor, people have a deep understanding of microorganism and their enzyme system used as important factors in producing of Chinese liquor gradually. The importance of the microorganism and enzyme system has been highlighted. In the traditional Chinese liquor-brewing process,the microorganism and their enzyme play vital roles in flavor, quality of product and liquor rate. The flavor materials in Chinese liquor are formed resulting from the mutual overlapping reaction among Mailard reaction and the enzyme reaction of the microorganism species cultured in Daqu（starter）, fermented grains and pit mud.The enzyme system and activity of microorganism from the unique brewing technique for Chinese liquor with different flavor were analysed and the latest researched achievement were reviewed in this paper. The relationship between the enzyme system and the biological indexes of liquor, the flavoring substance and the quality was elaborated in this paper. It will provide a scientific reference for improving the quality of liquor and the flavor of liquor, also for making full use of white wine brewing microorganism and enzyme resource.

关 键 词：微生物 酶系 风味物质 

分 类 号：S182[农业科学—农业基础科学]