生物强化在传统白酒酿造中的应用

Application of Biofortification in the Production of Baijiu

微生物代谢是白酒中酒精和各种风味物质产生的基础,也是某些有害物质,如氨基甲酸乙酯,产生的根本原因。因此,了解白酒酿造微生物的功能,有意识的选育和应用有益微生物,对控制有害微生物的生长具有重要的实践意义。本文综述了白酒中风味物质的组成、来源及生物强化技术在白酒发酵中的应用,为酿酒工艺的改进提供理论依据。

Microbial metabolism is the basis of the production of alcohol and various flavor substances in Baijiu,as well as the root cause of some harmful substances,such as ethyl carbamate.Therefore,it is of great practical significance to understand the functions of liquor-making microbes,to select and apply the beneficial microbes,and to control the growth of harmful microbes.The composition and sources of flavor substances in Baijiu and the application of biofortification technology in the production of Baijiu are reviewed in this paper,which can provide theoretical basis for the improvement of liquor-making technology.