清香型白酒酿造过程中功能微生物及应用研究
Application of functional microorganisms in brewing process of light-flavor Baijiu production
谢再斌 1常煦 2何国庆 3赵皓静 3肖燃 3张彦 4廖蓓 2陈晖4
作者信息
- 1. 湖北省酵母功能重点实验室,湖北宜昌 443003;农业微生物资源挖掘与利用全国重点实验室,湖北宜昌 443003
- 2. 湖北省酵母功能重点实验室,湖北宜昌 443003
- 3. 安琪酵母股份有限公司,湖北宜昌 443000
- 4. 湖北省酵母功能重点实验室,湖北宜昌 443003;农业微生物资源挖掘与利用全国重点实验室,湖北宜昌 443003;安琪酵母股份有限公司,湖北宜昌 443000
- 折叠
摘要
清香型白酒酿造中功能微生物的形成主要以酒曲微生物、酒醅微生物为主,环境微生物为辅,其复杂的微生物群落组成、核心微生物组成及相互作用和主要代谢风味物质形成了清香型白酒"清香纯正,醇甜柔和,自然谐调,余味爽净"的风格特点.该文对清香型白酒酿造工艺、清香型白酒功能微生物的来源及功能微生物在清香型白酒酿造中的应用进行综述,并对清香型白酒的研究与发展趋势提出展望,旨在为今后清香型白酒微生物研究及提高清香型白酒品质提供参考借鉴.
Abstract
The formation of functional microorganisms in the brewing of light-flavor(Qingxiangxing)Baijiu is mainly composed of starter microbes and fermented grains microbes,supplemented by environmental microbes.Its complex microbial community composition,core microbial composi-tion and interaction,and main metabolic flavor substances form the style characteristics of light-flavor Baijiu,which is"pure fragrance,mellow and sweet,natural harmony,and clean aftertaste".In this paper,the brewing technology of light-flavor Baijiu,the source of functional microorganisms of light-flavor Baijiu and the application of functional microorganisms in the brewing of light-flavor Baijiu were reviewed,and the research and devel-opment trend of light-flavor Baijiu were prospected,in order to provide a reference for the research of microorganisms in light-flavor Baijiu and the improvement of the quality of light-flavor Baijiu in the future.
关键词
清香型白酒/酿造工艺/酒曲/功能微生物Key words
light-flavor Baijiu/brewing technology/Jiuqu/functional microorganism引用本文复制引用
基金项目
湖北省酵母功能重点实验室项目(A4-101)
出版年
2024
NETL
NSTL
万方数据