米香型白酒酿造微生物多样性与风味新认知的研究进展

Research Progress in Microbial Diversity and Flavor of Mixiang Baijiu

米香型白酒是中国白酒的四大香型之一,目前主要采用传统手工酿造工艺和不锈钢大罐机械化工艺进行酿造,二者酿造的产品均面临着风味再优化的问题。天然小曲陶罐酿造的传统米香型白酒存在醇高酯低、饮后舒适度差、不符合当下追求的饮酒舒适度新趋势的缺陷,使用纯种制曲的不锈钢大罐酿造工艺会进一步加剧这一问题。为提升米香型白酒的风味,研究者们从微生物组成、工艺控制和风味解析的角度进行了大量的探讨。本文从酿造微生物多样性、微生物与风味物质形成的对应、风味改良的工艺探索、米香型白酒风味物质的新认知四个方面对近十年来关于米香型白酒的相关研究进行了综述,以期为提升米香型白酒质量的研究提供有益的参考信息。

Mixiang Baijiu is one of the four main flavor types of Chinese Baijiu.At present,Mixiang Baijiu is mainly produced by traditional manual technology or mechanized technology with stainless steel fermentors.However,the products produced by these two means are faced with the problem of flavor re-optimization.The traditional Mixiang Baijiu produced with Xiaoqu and pottery jars has the problems of high alcohol and low ester content,and poor after-drinking comfort,which does not meet the new demand for drinking comfort of consumers.The Mixiang Baijiu produced with stainless steel tanks has even intensified these problems.In order to improve the flavor quality of Mixiang Baijiu,researchers have carried out extensive exploration on the microbial composition,process control and flavor of Mixiang Baijiu.In this paper,the research progress in Mixiang Baijiu in recent ten years is summarized from four aspects:the diversity of liquor-making microorganisms,the influence of microorganisms on the formation of flavor substances,the optimization of Baijiu flavor,and the new cognition of the flavor substances of Mixiang Baijiu.This paper serves to provide reference for future research on the quality improvement of Mixiang Baijiu.