摘要
小曲是酿造黄酒和小曲白酒的糖化发酵剂。从原料、酿酒微生物、工艺技术发展3个方面对小曲发展进行综述,探讨了小曲的最新研究进展。在此基础上,分析了目前小曲发展中存在的问题。同时,就存在的问题也提出了相应的解决思路,为小曲的进一步研究和开发提供了参考。
Xiaoqu is the saccharifying＆amp; fermenting agent for yellow rice wine and Xiaoqu Baijiu（liquor）. In this paper, the development of Xiaoqu was reviewed in three aspects including raw materials, wine-making microbes, and technical development. And the latest research prog-ress in Xiaoqu was discussed. On this basis, the existing problems in the development of Xiaoqu at present and the corresponding solutions were introduced, which provided useful reference for further research on＆amp;development of Xiaoqu.
出处
《酿酒科技》
2015年第6期69-72,共4页
Liquor-Making Science & Technology
关键词
小曲
微生物
研究进展
制曲
Xiaoqu
microbe
research progress
starter-making
