浓香型白酒窖泥微生物群落及其养护技术研究进展  

Research progress on microbial community and maintenance technology of pit mud of strong-flavor Baijiu

作　　者：吴树坤 穆敏敏 杨磊 WU Shukun;MU Minmin;YANG Lei(Luzhoulaojiao Co.,Ltd.,Luzhou 646000,China;Sichuan Mingchuangjiu Science and Technology Co.,Ltd.,Luzhou 646000,China)

机构地区：[1]泸州老窖股份有限公司,四川泸州646000 [2]四川酩创酒科技有限公司,四川泸州646000

出　　处：《中国酿造》2024年第11期8-12,共5页China Brewing

摘　　要：窖泥作为酿造微生物的主要来源之一,对浓香型白酒风格的形成发挥着重要作用,若窖泥退化会直接影响浓香型白酒的产质量。该文综合阐述了窖泥微生物的群落结构差异和功能应用,概括了窖泥退化的原因及预防措施,总结了近年来养护窖泥技术的研究与应用,以期为窖泥功能微生物的利用及窖泥养护技术的应用提供参考。As one of the main sources of brewing microorganisms,pit mud plays an important role in the formation of strong-flavor(Nongxiangxing)Baijiu style,and the degradation of pit mud directly affect the production and quality of strong-flavor Baijiu.In this paper,the differences of community structure and functional application of pit mud microorganisms were comprehensively described,the causes and preventive measures of pit mud degradation were summarized,and the research and application of pit mud maintenance technology in recent years were summarized,in order to provide reference for the utilization of pit mud functional microorganisms and the application of pit mud maintenance technology.

关 键 词：浓香型白酒 窖泥 微生物群落 退化 养护技术 

分 类 号：TS261.1[轻工技术与工程—发酵工程]