酱、浓、清香型白酒酿造过程中真菌及其功能特性研究进展

Research progress of fungi and their functional properties in the brewing process of sauce-,strong-and light-flavor Baijiu

真菌存在于白酒大曲以及白酒整个酿造过程之中,对白酒的风味和质量至关重要。白酒酿造中的真菌主要是酵母菌和霉菌,霉菌可产生多种分解蛋白质和淀粉等大分子物质的酶类,为大曲制作和白酒酿造提供了发酵动力和酶动力;部分霉菌的一些代谢产物对基酒的质量和白酒的风味也有着重要影响。酵母菌具有产醇、产酯、产生多种风味代谢产物等功能特性。该文简单介绍了三大基础香型(酱香型、浓香型、清香型)白酒,主要阐述酱、浓、清香型白酒酿造过程中优势酵母菌及霉菌的群落结构多样性,并总结了酵母菌及霉菌的功能特性,旨在为白酒酿造过程中功能真菌的分析与使用,以及白酒风味和质量的提高提供参考。

Fungi exist in Baijiu Daqu and the whole brewing process of Baijiu,which is vital to the flavor and quality of Baijiu.The fungi in Baijiu brewing are mainly yeasts and molds.Molds can produce a variety of enzymes that decompose macromolecular substances such as protein and starch,which provide fermentation power and enzyme power for Daqu production and Baijiu brewing.Some metabolites of molds also have important effects on the quality of base liquor and the flavor of Baijiu.Yeast has the functional characteristics of producing ethanol,ester and a variety of flavor metabolites.In this paper,three basic flavor types(sauce-flavor,strong-flavor and light-flavor)Baijiu were introduced,the community structure diversity of the dominant yeasts and molds in the brewing process of sauce-,strong-and light-flavor Baijiu were mainly described,and the functional characteristics of yeasts and molds were summarized,aiming to provide reference for the analysis and use of functional fungi in the brewing process of Baijiu,as well as the improvement of the flavor and quality of Baijiu.