浓香型白酒酿造过程中微生物群落及其风味物质特征研究进展  

Research progress on microbial communities and flavor substance characteristics in strong-flavor Baijiu during brewing

作　　者：李浩南 乞萌 耿烁 朱立宁 马辉峰 魏冠棉 桑亚新[1] LI Haonan;QI Meng;GENG Shuo;ZHU Lining;MA Huifeng;WEI Guanmian;SANG Yaxin(College of Food Science and Technology,Hebei Agricultural University,Baoding 071000,China;Hebei Fenglaiyi Distillery Co.,Ltd.,Xingtai 055550,China)

机构地区：[1]河北农业大学食品科技学院,河北保定071000 [2]河北凤来仪酒业有限公司,河北邢台055550

出　　处：《中国酿造》2025年第3期1-7,共7页China Brewing

基　　金：国家自然科学基金面上项目(32272274);河北农业大学引进人才项目(YJ2020030)。

摘　　要：在发酵过程中,微生物的群落多样性会影响白酒的产量与品质,更会影响白酒的风味与口感。近年来,随着组学技术、风味检测技术的发展,以及对白酒发酵微生物和风味物质的研究不断深入,白酒酿造过程中微生物群落变化和风味物质特征逐渐清晰。该文总结了浓香型白酒发酵过程中微生物的来源和种类、浓香型白酒风味物质特征以及微生物群落与风味物质的相互作用关系,通过以上三个方面阐述了目前浓香型白酒发酵的研究进展及未来方向,为浓香型白酒相关研究提供参考。In the fermentation process,the diversity of microbial communities affects the yield and quality of Baijiu,and also affects the flavor and taste of Baijiu.In recent years,with the development of omics technology and flavor detection technology,as well as the deepening of research on fermentation microorganisms and flavor substances in Baijiu,the changes of microbial communities and the characteristics of flavor substances in the process of Baijiu brewing have gradually become clear.In this paper,the sources and types of microorganisms in the fermentation process of strong-flavor(Nongxiangxing)Baijiu,the characteristics of flavor substances in strong-flavor Baijiu,and the interaction between microbial communities and flavor substances were summarized,and the current research progress and future direction of strong-flavor Baijiu fermentation were expounded through the above three aspects,aiming to provide a reference for the research on strong-flavor Baijiu.

关 键 词：微生物 风味物质 大曲 浓香型白酒 

分 类 号：TS261[轻工技术与工程—发酵工程]