浓香型白酒在酿造中的功能菌研究进展

Research Progress on Functional Bacteria of Luzhou-flavor Liquor in Brewing

浓香型白酒是中国传统典型的白酒香型之一,具有“醇香浓郁、甘冽清爽、回味悠久”的特点,一直以来深受大众的喜爱。总结归纳了浓香型白酒在酿造中的四大功能菌的特性:细菌、酵母、霉菌与放线菌,以及利用功能菌来提升酒体品质的两大应用方式:将功能菌加入到入窖前的酒醅中与利用功能菌改善反复使用的人工窖泥。从四种主要的功能菌的功能特性研究及在浓香型白酒酿造中的应用两方面进行总结,旨在为更好地将功能菌在浓香型白酒中应用提供参考。

Luzhou-flavor liquor is one of the traditional Chinese white wine flavors.It has the characteristics of"mellow mellow,sweet and refreshing,and long aftertaste",and has been well received by the public.This article will summarize the characteristics of the four functional bacteria in the brewing of Luzhou-flavor liquor:bacteria,yeast,mold and actinomycetes,and the two major applications of using functional bacteria to improve the quality of the wine:adding functional bacteria to the The use of functional bacteria to improve the repeated use of artificial mud in the wine cellar.This paper summarizes the functional characteristics of four major functional bacteria and the application in the production of Luzhou-flavor liquor,aiming to provide a reference for better application of functional bacteria in Luzhou-flavor liquor.