微生物技术在粮食基质浓香型白酒增香方面的应用  

Application of Microbial Technology in Enhancing the Aroma of Luzhou-Flavor Liquor

作　　者：隋明[1,2] 张凤英[1] 张崇军[1] 周文[1] 李俊儒[1] SUI Ming;ZHANG Feng-ying;ZHANG Chong-jun;ZHOU Wen;LI Jun-ru(Sichuan Technology and Business College, Dujiangyan 611830, Sichuan, China;College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065, Sichuan, China)

机构地区：[1]四川工商职业技术学院,四川都江堰611830 [2]四川大学轻纺与食品学院,四川成都610065

出　　处：《江苏调味副食品》2021年第3期20-22,共3页Jiangsu Condiment and Subsidiary Food

基　　金：四川省教育厅课题“影响不同窖龄白酒品质的特征微生物种类与群落分析”(18ZB0376)。

摘　　要：随着中国白酒行业的飞速发展,为了提高白酒的酿造水平和成品酒质量、提升白酒品牌的影响力,关于白酒发酵过程中微生物方面的研究日渐繁盛,其中尤以浓香型白酒的微生物研究居多。综述现代微生物技术在粮食基质浓香型白酒增香方面的应用,以期提高浓香型白酒的出产率和质量。With the rapid development of liquor industry in China,in order to improve the brewing level of liquor,the quality of finished liquor and the influence of liquor brand,the research on the microbe in liquor fermentation process is increasingly flourishing,especially the microbe research on Luzhou-flavor liquor.In order to improve the yield and quality of Luzhou-flavor liquor,the application of modern microbial technology in the flavoring of Luzhou-flavor liquor with grain matrix was reviewed.

关 键 词：白酒 增香 微生物技术 

分 类 号：TS261.1[轻工技术与工程—发酵工程]