白酒酒曲微生物菌群对其风味形成影响研究进展  

Research progress on the influence of microbial flora of Baijiu Jiuqu on flavor formation

作　　者：梁敏华 赵文红[1,2] 白卫东 余元善[3] 卢楚强 陈从贵[4] 费永涛 LIANG Minhua;ZHAO Wenhong;BAI Weidong;YU Yuanshan;LU Chuqiang;CHEN Conggui;FEI Yongtao(College of Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Foods,Ministry of Agriculture andRural Affairs,Guangzhou 510225,China;Sericultural and Agri-Food Research Institute,Guangdong Academy ofAgricultural Sciences,Guangzhou 510610,China;Guangdong Yuanfeng Food Co.,Ltd.,Maoming 525200,China)

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225 [2]农业农村部岭南特色食品绿色加工与智能制造重点实验室,广东广州510225 [3]广东省农业科学院蚕业与农产品加工研究所,广东广州510610 [4]广东源丰食品有限公司,广东茂名525200

出　　处：《中国酿造》2023年第5期22-27,共6页China Brewing

基　　金：广东省岭南特色食品科学与技术重点实验室(2021B1212040013);广东省企业科技特派员专项资助项目(GDKTP2021036400);高州市香蕉产业园加工科技支撑服务项目。

摘　　要：中国白酒被誉为是世界六大蒸馏酒之一,具有悠久的历史。白酒酒曲中的微生物是白酒酿造过程的动力来源,酒曲微生物及其代谢产物在白酒酿造中独特香味的形成具有不可或缺的地位。该文综述了中国四大香型白酒——浓香型白酒、酱香型白酒、清香型白酒和米香型白酒酒曲的制作工艺和特征,分析了四大香型白酒酒曲中主要微生物群落组成,论述了酒曲微生物对白酒风味的影响,并对酒曲微生物的未来研究方向提出了展望。Chinese Baijiu is regarded as one of the six distilled spirits in the world and has a long history.The microorganisms in Baijiu Jiuqu are the power source of Baijiu brewing process,and the Jiuqu microorganisms and their metabolites play an indispensable role in the formation of unique flavor in Baijiu brewing process.The production process and characteristics of the Jiuqu of four flavor types Baijiu of strong-flavor(Nongxiangxing)Baijiu,sauce-flavor(Jiangxiangxing)Baijiu,light-flavor(Qingxiangxing)Baijiu and rice-flavor Baijiu were reviewed,the composition of the main microbial communities in Jiuqu of the four flavor types Baijiu was analyzed,the effect of Jiuqu microorganisms on the flavor of Baijiu was discussed,and the future research direction of Jiuqu microorganisms was prospected.

关 键 词：白酒香型 酒曲 微生物群落 风味物质 

分 类 号：TS261.3[轻工技术与工程—发酵工程]