酱香型白酒酿造体系中酵母菌研究进展

Research progress of yeast in Moutai-flavor liquor production

本文综述了酱香型白酒从制曲、堆积到窖内发酵过程中酵母的多样性、消长规律、功能及应用的研究,并概述了用于分析酱香型白酒生产中酵母的相关技术。多角度认识酱香型白酒生产过程中的酵母,对揭示酱香型白酒发酵机理及提高白酒质量有一定的借鉴,亦对控制酱香型白酒生产工艺的稳定性和规范性具有指导意义。

This paper reviewed the research progress of the diversity, growth and decline rules, functions and applications of yeast in Moutai-flavor liquor production from Daqu making-process, stacking-process of fermenting grains to the fermentation process in pits. Besides, the relevant tech- nologies in yeast analysis in Moutai-flavor liquor production were also introduced. Cognizing the yeast during the production process of Moutai-flavor liquor with multiple perspectives was not only referential to reveal the fermentation mechanism of Moutai-flavor liquor and improve the quality of the liquor, but also had directive significance to control the stability and normalization of the production technology.