用于米酒酿造的酵母菌的研究进展

Research progress of yeast species in rice wine brewing

我国米酒种类较多,也深受人们喜爱。研究米酒中酵母菌株有利于科学地指导米酒酿造过程。本文综述了米酒的主要营养成分、不同种类米酒中分离的酵母菌株以及基于酵母菌提升米酒酿造品质的主要进展。最后,鉴于现代生物技术的发展,对米酒中酵母的研究做出了展望,为米酒酿造工艺规范化和提高米酒质量提供参考。

There are many kinds of rice wine in our country,and it is also popular by people.In order to improve the quality of rice wine,the study of yeast strains in rice wine is helpful to guide the brewing process of rice wine scientifically.In this paper,the main nutrients of rice wine,yeast strains isolated from various rice wine,and the application and research progress of yeast in improving quality and flavor in rice wine brewing were outlined.Based on the development of modern biotechnology,the research of yeast in rice wine was prospected,which provided a reference for standardizing the brewing process and improving the quality of rice wine.