浓香型白酒生产中酿酒微生物研究进展.pdfVIP

Food and Fermentation Technology 第 卷（第 期） ， 48 1 Vol.48 No.1 浓香型白酒生产中酿酒微生物研究进展 赵爽，杨春霞，徐曼，窦屾，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。本文概述了浓香型白酒微生物的研 究状况，并对其进行分析和展望，提出研究酿酒微生物与风味物质之间关系的重要性。 旨在为浓香型白酒生产中酿造 微生物的研究提供思路，为白酒理论与实践研究奠定基础。 关键词：白酒；微生物；研究进展 中图分类号： + 文献标识码： 文章编号： （ ） TS262.3 1 A 1674-506X 2012 01-0024-0006 A Review of Research Progress About Luzhou-flavor Liquor Making Microbes in Liquor Production * ZHAO Shuang ， YANG Chun-xia ， XU Man ， DOU Shen ， LIAO Yong-hong （School of food and Chemical Engineering/Beijing Key Laboratory of Food Flavor Chemistry/Beijing ， Higher Institution Engineering Research Center of Food Additives and Ingredients Beijing Technology ， ， ） and Business University Beijing 100048 China Abstract ： In traditional liquor brewing process, microbes played an important role on liquor quality and flavor. In this paper, Overview of the liquor microbial researched situation, carried on the analysis and forecast, and proposed the importance of the relationship between research of liquor-making microbes and flavor. Ideas were provided for the production of Luzhou-flavor liquor brewing microbiology research, and the foundation was laid for liquor theory and practice research. ： ； ； Key words li