摘要
"酱香功能菌"是指在酱香型白酒酿造过程中对"起点生长温度"或"最适生长温度"要求相对较高、可能对酱香风味物质的生成起主要作用或促进作用的微生物种类的通称。在酱香型白酒酿造工艺过程中引入"酱香功能菌"概念,试图较为合理、浅显地从微生物角度来解释酱香型白酒生产工艺中的高温制曲和高温堆积过程中的香味物质形成的可能性,探索酱香型白酒酱香风味的形成原因。
Maotai-flavor functional bacteria refers to the microbes with high requirements of starting growth temperature and the optimum growth temperature in the production of Maotai-flavor liquor and probably playing major roles in the formation of Maotai-flavor. The concept of Maotai-flavor fimctional bacteria was introduced in order to explain the possibility of the formation of flavoring substances during the process of high-temperature starter-making and high-temperature stacking in the production of Maotai-flavor liquor and to investigate the formation of Maotai-flavor. （Tran. by YUE Yang）
出处
《酿酒科技》
2009年第12期47-50,共4页
Liquor-Making Science & Technology
关键词
酱香型白酒
酱香功能菌
风味物质
酿造工艺
Maotai-flavor liquor
Maotai-flavor functional bacteria
flavor compounds
production techniques
