酒曲微生物菌群对酿造酒产品风味影响的研究进展  

Research progress on the effect of Jiuqu microbial flora on the flavor of brewed alcoholic drink

作　　者：成林 成坚[1] 王琴[1] 李永俊 林诺怡 CHENG Lin;CHENG Jian;WANG Qin;LI Yongjun;LIN Nuoyi(College of Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510230,China)

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510230

出　　处：《中国酿造》2020年第10期1-4,共4页China Brewing

摘　　要：中国传统酿造过程中,酒曲是酿造酒必不可少的辅料,是酿酒微生物的载体,是造就酒体特征风味的关键因素。该文总结了中国以酒曲酿造的发酵酒(黄酒)和蒸馏酒(白酒)中的风味物质及各种酒曲中酿酒微生物的组成,综述酒曲中微生物对酒体风味的影响,以期为酒曲的标准化生产提供参考。In the traditional Chinese brewing process,Jiuqu is an indispensable auxiliary for alcoholic drink production,it is the carrier of alcoholic drink-making microorganisms,and the key factor that contribute to the characteristic flavor of alcoholic drink body.The flavor substances in fermented alcoholic drink(Huangjiu)and distilled liquor(Baijiu)brewed from Jiuqu,and the composition of various microorganisms for alcoholic drink-making in Jiuqu were summarized,in order to provide a reference for the standardization of Jiuqu production.

关 键 词：风味物质 酒曲 微生物菌群 微生物影响 

分 类 号：TS261.1[轻工技术与工程—发酵工程]