黄酒酿造原料及微生物研究新进展

Research Progress in the Raw Materials and Microbiological of Yellow Rice Wine

随着科学技术的发展和人民生活水平的提高,健康饮酒逐渐成为了时代的主题,黄酒的营养价值及其药用价值逐渐被人们重视。但黄酒的传统生产工艺费时费力、污染环境、生产效率低等问题阻碍了黄酒的进一步发展,于是黄酒生产工艺的优化及创新成为近几年的热门话题。针对黄酒生产过程中的原料及原料处理、酒曲制备及酵母筛选综述了近几年黄酒酿造新进展。

With the development of science and technology and the improvement of people＇s living standards, healthy drinking is becoming the theme of the times, the nutritional value and medicinal value of rice wine is gradually being valued. However, the production process of traditional rice wine is laborious, harmful to the environment inefficient. These problems have hindered the further development of the rice wine, so the optimization and innovation of the rice wine production process have become a hot topic in the past few years. In this paper, the latest research progress of raw materials and materials handing, Koji preparation and yeast screening was reviewed.