酱香型白酒堆积发酵微生物与风味物质相关性研究进展  

Research progress on the correlation between microorganisms and flavor substances instacking fermentation of sauce-flavor Baijiu

作　　者：赵侨 杨花 田茂玲 李瑞杰 胡永芯 汪茜 杨阳 钟小忠 赵建[2] 王松涛 李姝 ZHAO Qiao;YANG Hua;TIAN Maoling;LI Ruijie;HU Yongxin;WANG Qian;YANG Yang;ZHONG Xiaozhong;ZHAO Jian;WANG Songtao;LI Shu(Luzhou Pinchuang Technology Co.,Ltd.,/National Engineering Research Center of Solid-State Brewing,Luzhou 646000,China;Key Laboratory of Resource Microbiology and Microbial Biotechnology of Sichuan Province,College of Life Sciences,Sichuan University,Chengdu 610064,China;College of Life Sciences,Sichuan Agricultural University,Ya'an 625014,China)

机构地区：[1]泸州品创科技有限公司/国家固态酿造工程技术研究中心,四川泸州646000 [2]四川大学生命科学学院资源微生物学及微生物生物技术四川省重点实验室,四川成都610064 [3]四川农业大学生命科学学院,四川雅安625014

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

基　　金：国家自然科学基金青年项目(32201993);四川省自然科学基金面上项目(2024NSFSC0361);国家固态酿造工程技术研究中心横向科技项目(22H1350,PCGS-2022000107)。

摘　　要：堆积发酵是酱香型白酒生产过程一项关键且独特的工艺,通过富集环境中的微生物,为窖池发酵提供丰富的微生物、酶系、适宜的生长条件和风味物质及其前体,直接影响着白酒的出酒率和品质。该文对酱香型白酒堆积发酵过程中的微生物和风味物质进行了归纳整理,阐述了微生物群落结构与风味物质变化的相关性,并对未来的研究方向作出了展望,旨在为深入理解酱香型白酒微生物的作用机制及其对风味形成的贡献提供科学依据。Stacking fermentation is a key and unique process in sauce-flavor(Jiangxiangxing)Baijiu production,and provides abundant microorganisms,enzyme system,suitable growth conditions,flavor substances and precursors for pit fermentation by enriching microorganisms in the environment,which directly affects yield and quality of Baijiu.Microorganisms and flavor substances in stacking fermentation of sauce-flavor Baijiu were summarized,the correlation between microbial community structure and flavor substances change were expounded,and the future research direction was prospected,aming to provide scientific basis for further understanding of microbial action mechanism and its contribution to flavor formation in sauce-flavor Baijiu.

关 键 词：酱香型白酒 堆积发酵 微生物多样性 风味成分 

分 类 号：TS261.1[轻工技术与工程—发酵工程]