茅台酒生产过程中的微生物研究进展

Researching Development of Maotai Microorganisms

目前,贵州茅台酒股份有限公司技术中心微生物室已从茅台地域环境、制曲发酵、堆积发酵过程中分离并保藏微生物329种。近年来,技术中心从分离的微生物中发现了数10株与酿酒有关的功能菌株;进行了探索功能菌株在酱香型白酒新生产场地中的科学使用,以此提高基酒质量并完善其风格特征的初步研究;深入研究了茅台酒的微生物发酵机理,提高了对茅台酒主体香气香味成分的形成过程的认识。

Nowadays, there were 329 microorganisms having been separated from the local environment of maotai, the fermenting sorghum in pilling process, and the fermenting starter and conserved in maotai by Technical Centre of Kweichow Moutai Co. Ltd. It was found that there were tens of functional strains relative to liquor-making. The primary results showed that the application of functional strains in new workshop, was useful for improving the quality of base liquor and the typicality of the moutai-flavor liquor, and this research could be helpful for deeply studying the fermentation mechanism ofmoutai-liquor and the biosynthesis process of the characteristic flavor components in moutai-liquor.