酱香型白酒生产过程中微生物对白酒风味物质影响的研究进展  

Research Progress on the Influence of Microorganisms on Flavor Substances of Jiangxiang Baijiu in the Production Process of Liquor

作　　者：张明赞 贺彪 田辉[1] 王媛 ZHANG Mingzan;HE Biao;TIAN Hui;WANG Yuan(Guizhou Industry Polytechnic College,Guiyang,Guizhou 550025,China)

机构地区：[1]贵州工业职业技术学院,贵州贵阳550025

出　　处：《农产品加工》2024年第6期108-111,共4页Farm Products Processing

基　　金：贵州省高校人文社会科学研究项目“贵州促进白酒产业转型、规范发展对策研究”(2023GZGXRW069)。

摘　　要：酱香型白酒是中国传统白酒的一种,其独特的香气和口感备受消费者喜爱。在酱香型白酒的传统酿造过程中,微生物群落对白酒的品质、风味和产量都有很大的影响。从传统酿造微生物的研究现状、影响酱香型白酒品质质量的风味物质研究现状及微生物对酱香型白酒品质影响进行阐述,为酱香型白酒生产过程中传统酿造微生物群落的进一步研究提供参考。Jiangxiang Baijiu is a kind of Chinese traditional liquor,which unique aroma and taste are loved by consumers.In the traditional brewing process of Jiangxiang,the microbial community has a great impact on the quality,flavor and yield of liquor.In this paper,the research situation of traditional brewing microorganisms,the current research situation of flavor substances that affect the quality of Jiangxiang Baijiu,and the impact of microorganisms on the quality of Jiangxiang Baijiu were described,so as to provide reference for further research of traditional brewing microbial community in the production process of Jiangxiang Baijiu.

关 键 词：酿造微生物 群落 酱香型 研究进展 

分 类 号：TS261.1[轻工技术与工程—发酵工程]