豉香型白酒微生物的研究进展  

Research Progress on Microorganisms in Chi-flavored Baijiu

作　　者：苏泽佳 熊若冰 梁景龙 费永涛 白卫东[1,2] 赵文红 SU Zejia;XIONG Ruobing;LIANG Jinlong;FEI Yongtao;BAI Weidong;ZHAO Wenhong(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 and Rural Affairs,Guangzhou 510225,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

出　　处：《现代食品科技》2024年第1期319-324,共6页Modern Food Science and Technology

基　　金：国家自然科学基金项目(21808248);广东省重点建设学科科研能力提升项目(2021ZDJS005);广州市科技计划基础与应用基础研究项目(202102020558);广东省岭南特色食品科学与技术重点实验室(2021B1212040013);仲恺农业工程学院研究生科技创新基金项目(KJCX2022009)。

摘　　要：豉香型白酒是米香型白酒的衍生香型,其口感醇厚,豉香独特,醇厚甘甜,回味爽净,是我国广东地区岭南特色食品代表之一。近年来,白酒消费趋势倾向低度化、舒适化,顺应豉香型白酒的发展特色,但如何进一步打开市场,迎合市场要求,产品的风味组成是关键。而发酵微生物结构对风味的形成具有重大影响。因此,该研究对豉香型白酒微生物结构、影响风味的微生物和微生物强化发酵提升酒品质相关内容进行综述,旨在为豉香型白酒的进一步发展提供参考。Chi-flavored Baijiu is a liquor with a derivative flavor of Chinese Rice baijiu.It has mellow sensation,unique fermented black bean flavor,mellow and sweet taste,with a clean aftertaste.It is one of the representative foods/beverages of the Lingnan region in Guangdong province,China.In recent years,the trend of Baijiu goes towards low level of alcohol and more comfortable feeling,which conforms to the development characteristics of Chi-flavor Baijiu.But,to open further the market and meet market requirements,product flavor composition is the key.The structure of fermentation microorganisms has a significant impact on flavor formation.Therefore,this paper reviews the microbial structure of Chi-flavor Baijiu,the microorganisms affecting the Baijiu’s flavor,and microbial enhanced fermentation to improve Baijiu quality,in order to provide a reference for the further development of Chi-flavor Baijiu.

关 键 词：豉香型白酒 风味物质 产酒微生物 产酯微生物 

分 类 号：TS262.3[轻工技术与工程—发酵工程]