摘要
传统黄酒酿造是利用酒药(小曲),酒曲(麦曲、红曲)中多种有益微生物参于糖化发酵。由多种霉菌,酵母菌和细菌等共同作用及发酵过程中产生的代谢产物构成了黄酒特有的色,香,味,格。该文对黄酒酿造过程的麦曲功能,淋饭酒母,主酵,后酵工艺及黄酒中风味形成等的相关研究进行综述与总结,并对今后的研究方向进行了探讨。
In the traditional rice wine brewing, a variety of beneficial microorganisms in Xiao Qu, koji （wheat koji, red yeast） were participation in saccharification and fermentation. The metabolites produced in fermentation process and the interaction of a variety of molds, yeasts and bacteria form a unique rice wine＇s color, aroma, taste and style. Wheat koji functions, pour rice yeast starter, the chief fermentation, post fermentation process and rice wine flavor formation in rice wine brewing process were reviewed and summarized, and future research directions were also dicussed.
出处
《中国酿造》
CAS
2012年第11期15-20,共6页
China Brewing
关键词
黄酒
麦曲
酒母
前后酵
风味
rice wine
wheat koji
yeast starter
before and after leaven
flavor
