浓香型白酒糟醅质构及微生物菌群研究进展  

Research progress of texture and microflora of strong-flavor Baijiu Zaopei

作　　者：常勇勇 林一心 尉军强 方晶晶 唐云 CHANG Yongyong;LIN Yixin;WEI Junqiang;FANG Jingjing;TANG Yun(Gansu Jinhui Liquor Co.,Ltd.,Longnan 742308,China)

机构地区：[1]金徽酒股份有限公司,甘肃陇南742308

出　　处：《中国酿造》2024年第10期6-12,共7页China Brewing

摘　　要：糟醅为酿酒之源,其质量的好坏直接影响浓香型白酒的出酒率和酒体风味物质含量,而糟醅质量又受自身质构及发酵因素的共同影响。入窖发酵糟醅包含的大曲及环境微生物作为重要的发酵动力源也随着糟醅发酵的进行而不断改变。基于此,该文对影响浓香型白酒糟醅质构的因素、糟醅微生物群落结构、变化及代谢进行综述,旨在为揭示白酒酿造机理奠定理论基础。The Zaopei is the source of brewing,which quality directly affects the liquor yield and flavor substances content of strong-flavor(Nongxiangxing)Baijiu,and the quality of Zaopei is influenced by its own texture and fermentation factors.The Daqu and the environmental microorganisms in pit-loading Zaopei as the important fermentation power sources also changed with the fermentation of Zaopei.Based on this,the factors affecting the texture of strong-flavor Baijiu Zaopei,the community structure,changes and metabolism of Zaopei microbes were reviewed,aiming to lay a theoretical foundation for revealing the brewing mechanism of Baijiu.

关 键 词：浓香型白酒 糟醅 质构 微生物群落 风味物质 

分 类 号：TS261.1[轻工技术与工程—发酵工程]