特香型白酒生产工艺及功能微生物的研究进展  

Research Progress in Production Process and Functional Microorganisms of Texiang Baijiu

作　　者：叶芝红 林培[1] 吴生文[1] 曾婷婷[1] 祝云飞 刘小琴 项忠煌 YE Zhihong;LIN Pei;WU Shengwen;ZENG Tingting;ZHU Yunfei;LIU Xiaoqin;XIANG Zhonghuang(Sitir Liquor Co.Ltd.,Zhangshu,Jiangxi 331200,China)

机构地区：[1]四特酒有限责任公司,江西樟树331200

出　　处：《酿酒科技》2022年第10期88-93,共6页Liquor-Making Science & Technology

摘　　要：特香型白酒作为中国十二大香型白酒之一,是江西最著名的白酒,其独特的风格和口感,深受广大消费者的喜爱。本文从特香型白酒的生产工艺、酿造微生物、风味物质三个方面概述特香型白酒的研究现状,并对特香型白酒的研究和发展前景进行展望,为特香型白酒的研究和发展提供借鉴与参考。Texiang Baijiu is the most famous Baijiu of Jiangxi Province,and is loved by consumers for its unique style and taste.This article outlines the current research status of Texiang Baijiu from the aspects of production process,liquor-making microorganisms and flavor substances,and proposes the research and development prospects of Texiang Baijiu,so as to provide reference for the re-search and development of Texiang Baijiu.

关 键 词：特香型白酒 酿酒微生物 风味物质 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] TS261.1