浅析黄酒麦曲中的微生物与黄酒风味的关系

Relationship between metabolites of wheat Qu microorganisms and flavor of rice wine

介绍了黄酒麦曲中的微生物种类及其在黄酒酿造中的作用,黄酒独特的风味(色、香、味)物质成分及其来源,分析了黄酒麦曲中各种微生物(霉菌、酵母菌、细菌等)代谢产物在黄酒风味物质的形成过程中起到的重要作用。

Species of microorganisms in the wheat Qu and its roles in brewing were introduced. The components （color, savory and aroma） and the origin of inimitable flavor substances were also summarized. Furthermore, the important function of microorganisms metabolism in forming flavor substances was discussed.