传统酿造黄酒风味功能微生物研究进展

Research Progress on Flavor Functional Microorganisms of Traditional Chinese Huangjiu

黄酒营养物质丰富,备受国内外消费者的喜爱。本文从酒曲生产概况、微生物多样性、黄酒风味物质、风味功能微生物研究策略等方面进行综述,旨在为助推酿造技术的革新,促进我国黄酒工业的高质量发展提供理论参考。

Chinese Huangjiu is rich in nutrients and is loved by consumers at home and abroad.In this paper,the production overview and microbial diversity of koji,the flavor substances of Huangjiu and the research strategies of flavor functional microorganisms were reviewed in order to provide theoretical reference for promoting the innovation of brewing technology and promoting the high-quality development of Huangjiu industry.