摘要
在基酒生产过程中,原辅料质量缺陷、生产操作不当引起的杂菌感染会造成酒体中带有异味物质,影响基酒质量。本文通过对基酒中异味物质的来源、代谢微生物、检测方法及其防控研究进展进行综述,以期对基酒中缺陷酒防控提供理论基础。
In the production process of base liquor,unqualified raw materials and unwanted bacteria contamination caused by improper operation will result in off-odor compounds,thus influencing the quality of base liquor.In this study we summarized the research progress on the source,metabolic microorganisms,detection methods and control measures of off-odor compounds in base liquor,so as to provide theoretical basis for the quality control of base liquor.
作者
杨平
蔡小波
黄孟阳
林杨
宋攀
秦辉
YANG Ping;CAI Xiaobo;HUANG Mengyang;LIN Yang;SONG Pan;QIN Hui(Key Laboratory of Ministry of Education for Biorheological Science and Technology,Bioengineering College,Chongqing University,Chongqing 400044;Luzhou Laojiao Co.Ltd.,Luzhou,Sichuan 646000;National Engineering Research Center of Solid-state Brewing,Luzhou,Sichuan 646000,China)
出处
《酿酒科技》
2020年第10期38-44,共7页
Liquor-Making Science & Technology
基金
四川省科技计划项目《智能化酿酒装备研制及其自动化生产线应用示范》(2018GZ0112)
固态酿造泸州市科技创新研究团队项目。
关键词
白酒
异味物质
检测方法
代谢微生物
Baijiu
off-odor compounds
detection method
metabolic microorganism
