摘要
酱香型白酒是中国最知名的白酒之一。制作工艺包括大曲制作,堆积发酵和酒精发酵三大部分。每一部分均有其独特的工艺,是保持酱香酒品质的重要保障。综述了酱香型白酒生产过程中,这三部分的生物化学及微生物学研究近况。
Jiangxiang Baijiu is the most famous Chinese liquor product in the world. Its production process includes three main parts： Daqu- making, stacking fermentation, and alcohol fermentation. Each part has its unique technology which could ensure the quality of Jiangxiang Bai- jiu. In this paper, the latest research status of biological and microbiological study of each part was reviewed.
出处
《酿酒科技》
2016年第3期100-105,共6页
Liquor-Making Science & Technology
基金
贵州省科技厅社发攻关项目<贵州省酱香型白酒技术标准体系建设>(黔科学sy[2013]3111号)
关键词
酱香型白酒
微生物
大曲
堆积发酵
酒精发酵
Jiangxiang Baijiu
microbes
Daqu
stacking fermentation
alcohol fermentation
