白酒生产中酿酒微生物研究进展.pdfVIP

2012 年第31 卷第4 期 中 国 酿 造 总第241 期 · · 专论与综述 5 白酒生产中酿酒微生物研究进展 赵 爽，杨春霞，窦 屾，徐 曼，廖永红* （北京工商大学食品学院北京市食品风味化学重点实验室食品添加剂与配料北京高校工程研究中心，北京 100048） 摘 要：在传统固态白酒酿造过程中，微生物对白酒的品质、风味起着重要作用。该文以白酒香型为分类依据，对近年来浓香型、酱香 型、清香型白酒生产中酒曲、窖泥、酒醅微生物的研究状况进行了分析，为白酒生产中酿造微生物的进一步研究提供思路。并提出了 白酒微生物与风味之间的联系将是今后研究的重点。 关 键 词：白酒；微生物；研究进展 中图分类号：TS261.1 文献标识码：A 文章编号：0254-5071 （2012）04-0005-06 Research advance about microbes in Chinese liquor production ZHAO Shuang, YANG Chunxia, DOU Shen, XU Man, LIAO Yonghong* (School of Food and Chemical Engineering/ Beij ing Key Laboratory of Food Flavor Chemistry/ Beij ing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beij ing Technology and Business University, Beij ing 100048) Abstract: In traditional liquor brewing process, microbes play an important role on liquor quality and flavor. Basing on classification of liquor flavor, recent research situation of microbes in Qu, mud pit and fermented grains of Luzhou-, Moutai- and Fen-flavour liquor production was reviewed, which would provide ideas for further research of microbial fermentation in liquor production. The paper proposed that relationship between liquor flavor and microorganisms used will be key point of the future research. Key words: Chinese liquor; microorganism; research advances 白酒是我国传统的发酵食品，有着悠久的历史，从古 香型、清香型、酱香型、米香型、兼香型、凤香型、芝麻香型、 至今一