传统浓香型白酒窖池发酵糟醅研究现状及其展望

A Review of Current Research and Outlook Sbout the Traditional Luzhou-Flavor Liquor Fermentation in Pits

传统的浓香型白酒生产是以泥窖为发酵载体,窖池中的酒醅在一定的条件下经过各种微生物以及酶的作用,进行复杂的能量代谢,最终将淀粉类大分子物质转化为酒精和各种香味物质,形成了浓香型白酒独特的风格。以浓香型白酒为出发点,论述了近年来人们对浓香型白酒发酵过程中微生物、理化指标、香味物质的研究状况,并进行了分析和展望。

The pits have been used as fermentation carrier in produce of traditional Luzhou- flavor liquor,the fermented grains in pits are disintegrated by the role of various microbes and enzymes in a specific condition,and conducting complex energy metabolism,eventually the starch macromolecule material has been converted to alcohol and a variety of flavor substances,formed a unique style of luzhou- flavor liquor consequently.This paper based on luzhou- flavor liquor as a starting point,discussing the research of microorganisms,the physicochemical index and the flavor substances during the process of luzhou- flavor liquor fermentation in recent years,the future research has been analyzing and prospecting simply.