酱香型白酒风味物质的形成与微生物关系的研究现状与进展

Research Current Situation and Progress in Relationships between Formation of Special Flavour Materials of the Wine with Soysause-like Aroma and Microorganism Species

酱香型白酒独特的酿造工艺形成了其特殊的微生物区系,这些微生物的代谢活动与美拉德反应的相互重迭作用最终形成了酱香型白酒中一系列特殊的风味物质。分析了近年来微生物与酱香型白酒风味物质形成关系的研究中存在的一些难点,并对最新研究成果进行了综述。

A series of special flavour materials in Maotai wine is formed from the mutual overlapping reaction between Mailard reaction and metabolic activity of the microorganism species cultured from the unique brewing technique for Maotai wine with soysause-like aroma. The main problems in research of relationships between the formation of soysauce-like aroma and microorganism species is analysed and the latest research achievements is reviewed in the paper.