清香型白酒酒曲核心真菌发酵的特性分析  

Characteristics of Core Fungi Fermentation of Light-flavor Liquor Koji

作　　者：王兆华 WANG Zhaohua(China Fenjiu City Management Center,Shanxi Xinghuacun Fen Distillery Co.,Ltd.,Fenyang 032205,Shanxi,China)

机构地区：[1]山西杏花村汾酒厂股份有限公司中国汾酒城管理中心,山西汾阳032205

出　　处：《酿酒》2024年第4期107-109,共3页Liquor Making

摘　　要：在生产清香型白酒过程中,酒曲占有举足轻重的地位。在白酒生产中,酒曲作为糖化发酵剂起着重要作用,直接影响着酒的质量和风味。其中,微生物群落结构和酶学特性对酒曲质量的影响尤为显著。近年来,以现代生物技术为基础的研究发现,酒曲微生物群蕴含着丰富的科学内涵和广泛的应用价值。因此本文着重对清香型白酒酒曲核心真菌发酵的特性进行分析,以期能够提供给一定的借鉴作用。In the process of producing fragrant liquor,koji plays a pivotal role.In the production of liquor,koji plays an important role as a saccharification starter agent,which directly affects the quality and flavor of the liquor.Among them,the microbial community structure and enzymatic characteristics had a particularly significant effect on the quality of koji.In recent years,research based on modern biotechnology has found that the microbiota of koji contains rich scientific connotations and wide application value.Therefore,this paper focuses on the analysis of the characteristics of the core fungal fermentation of koji in light-flavored baijiu,in order to provide some reference.

关 键 词：清香型白酒 酒曲核心真菌 特性分析 

分 类 号：TS262.32[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]