白酒生产中酿酒微生物研究进展

Research advance about microbes in Chinese liquor production

在传统固态白酒酿造过程中,微生物对白酒的品质、风味起着重要作用。该文以白酒香型为分类依据,对近年来浓香型、酱香型、清香型白酒生产中酒曲、窖泥、酒醅微生物的研究状况进行了分析,为白酒生产中酿造微生物的进一步研究提供思路。并提出了白酒微生物与风味之间的联系将是今后研究的重点。

In traditional liquor brewing process,microbes play an important role on liquor quality and flavor.Basing on classification of liquor flavor,recent research situation of microbes in Qu,mud pit and fermented grains of Luzhou-,Moutai-and Fen-flavour liquor production was reviewed,which would provide ideas for further research of microbial fermentation in liquor production.The paper proposed that relationship between liquor flavor and microorganisms used will be key point of the future research.