浓香型白酒酿造微生物研究进展

Research progress on brewing microbes in the production process of Luzhou-flavor liquor

在传统固态白酒酿造过程中,微生物对白酒的产量、品质、风味等都起着重要作用。该文以浓香型白酒生产的关键工艺为依据,对酒曲、窖泥、酒醅微生物的研究现状进行阐述,从参与酿造过程微生物的角度了解白酒发酵、生香、产酯等过程的实质,为浓香型白酒生产中酿造微生物的进一步研究提供思路。提出酿造微生物与白酒品评中"色、香、味、格"之间的联系,尤其是酿造微生物与白酒中呈香呈味物质的相关性研究,将是今后白酒风味化学研究的重要方向与趋势。

Microbes played important roles on liquor quality, flavor and others aspects in liquor making. Based on the traditional production process of Luzhou-flavor liquor, the research status of brewing microbes including liquor starter, cellar mud and fermented grains was reviewed in this paper. From the perspective of brewing microbes in Luzhou-flavor liquor-making process to understand the essence of liquor fermentation, perspectives for further study of brewing microbes could be provided. The relationship between brewing microbes and color, aroma, taste, and style of liquor was pointed out. The relationship between brewing microbes and liquor flavor substances will be the future research direction and trend of liquor research.