摘要
大曲是由微生物代谢产物、原料分解产物及复杂微生物区系共同组成的一种聚物系、菌系、酶系为一体的微生态制品,其直接或间接地构成并影响白酒质量的风味物质,是目前酿酒品控的核心指标之一。本文概述了浓香型大曲的物系、菌系与酶系及三者之间的相互关系及对大曲质量的影响,为大曲的综合研究和大曲生产工艺的优化提供参考。
Daqu is a micro-ecological product which consists of microbial metabolites,materialdecomposition products and microflora,and this makes it become a collection of the flavor substancessystem,enzyme system and microorganicsystem.As a result,Daqu plays an important role in brewing by directly or indirectly influencing the flavor of Chinese intense flavor liquor.This paper reviews the flavor substances,enzyme and microorganism in the Daqu of Chinese intense flavor liquor,and the influence of them on the quality of Daqu.The relationship among them is also discussed,which can provide a referenceforthe comprehensive study and the optimization of production process of Daqu.
作者
张新红
张源
Zhang Xin-hong;Zhang Yuan(Department of Biochemical Engineering,Fuyang Vocational and Technical College,Anhui Fuyang 236031)
出处
《生物化工》
2020年第4期118-122,共5页
Biological Chemical Engineering
基金
安徽省教育厅自然科学研究重点项目(KJ2017A613)。
关键词
大曲
物系
菌系
酶系
Daqu
Flavor substancessystem
Enzyme system
Microorganicsystem
