浓香型白酒窖泥质量评价研究进展  

Research Progress on Quality Evaluation of Pit Mud

作　　者：雷翔云 沈小娟[1,2] 丁海龙 任剑波[1,2] 邓波 秦辉[1,2] LEI Xiangyun;SHEN Xiaojuan;DING Hailong;REN Jianbo;DENG Bo;QIN Hui(Luzhou Laojiao Co.,Ltd.,Luzhou 646000,China;National Engineering Center of Solid-state Brewing,Luzhou 646000,China)

机构地区：[1]泸州老窖股份有限公司,四川泸州646000 [2]国家固态酿造工程技术研究中心,四川泸州646000

出　　处：《酿酒》2024年第2期9-13,共5页Liquor Making

基　　金：泸州市“酒城英才·科技创新团队”。

摘　　要：综述了浓香型白酒窖泥质量评价的研究进展。首先介绍了窖泥的重要性及其在酿酒过程中的作用,然后总结了现有窖泥质量标准的特点和不足,阐述了近年来关于窖泥质量评价标准的研究成果,包括微生物群落结构、代谢产物、环境因素等方面的影响,最后讨论了窖泥质量评估指标的选取原则和评估方法,并指出了当前存在的不足和未来研究的方向。This article reviews the research progress of quality standards for pit mud.Firstly,the importance of pit mud and its role in the brewing process were introduced,and then the characteristics and shortcomings of existing pit mud quality standards were summarized.Subsequently,the research achievements on the quality standards of pit mud in recent years were elaborated,including the effects of microbial community structure,metabolic products,environmental factors,and other aspects.Finally,the selection principles and evaluation methods of pit mud quality evaluation indicators were discussed,and the shortcomings in current research and future research directions were pointed out.

关 键 词：窖泥 微生物 理化特征 质量评价 

分 类 号：TS262.31[轻工技术与工程—发酵工程]