通过改良微生物提升白酒风味的研究进展  

Research Progress on Improving Baijiu Flavor Through Microorganism Modification

作　　者：王林 WANG Lin(Shanxi Xinghuacun Fenjiu Group Liquor Development Zone Co.,Ltd.,Fenyang 032200,Shanxi,China)

机构地区：[1]山西杏花村汾酒集团酒业发展区股份有限公司,山西汾阳032205

出　　处：《酿酒》2024年第3期27-29,共3页Liquor Making

摘　　要：白酒作为中国传统文化的代表之一,其独特的风味一直以来都备受瞩目。近年来,研究者们逐渐聚焦于如何通过改造微生物群落来提升白酒风味。本综述将系统地探讨相关研究的现状和进展,深入剖析微生物在白酒酿造中的作用,以及通过改良微生物群落来优化白酒口感和香气的最新策略。Baijiu,as one of the representatives of traditional Chinese culture,has always been noteworthy for its unique flavor.In recent years,researchers have increasingly focused on how to enhance the flavor of baijiu by modifying the microbial community.This review systematically explores the current status and progress of related research,delving into the role of microorganisms in baijiu brewing.It also examines the latest strategies for optimizing the taste and aroma of baijiu through the improvement of microbial communities.

关 键 词：白酒 风味 微生物群落 发酵产物 基因工程 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程] TS201.2