浓香型白酒酿造过程中微生态群落的研究进展

Research Progress of Micro-ecological Communities during the Brewing of Luzhou-flavor Liquor

为探索浓香型白酒酿造过程中的微生态群落演替规律,对浓香型白酒酿造过程中的大曲、酒醅和窖泥等三大人工微生态系统中优势微生物种群进行了分析比较研究,结果发现,浓香型白酒酿造微生态系统存在不稳定性、开放性、目的性和可控性的特点,是酒类酿造中最为复杂的人工微生态系统,三大人工微生态系统之间相互协调,相互融合,完成复杂微生物代谢过程,对浓香型大曲酒生产技术的发展具有指导意义,为进一步提高浓香型白酒的质量和稳定性提供参考。

In order to explore the succession of microecological communities in luzhou-flavor liquor brewing process,the dominant microbial populations in daqu,fermented grains and pit mud in three artificial microecosystems were analyzed and compared.The results showed that the micro-ecological communities of brewing of luzhou-flavor liquor charactered with instability,openness,teleonomy and controllability are the most complex artificial micro-ecosystems in liquor brewing.The micro-ecosystems of Daqu,fermented grains and pit mud collectively complete the complex metabolic process of microorganism by coordination and fusion with each other.It has guiding significance to the development of brewing technique of luzhou-flavorliquor,and which can provide reference for improvement of quality and stability of luzhou-flavorliquor.