摘要
白酒是中国传统饮品,也是中国国酒,被广大消费者所喜爱。其生产过程实质上就是微生物的发酵。在该过程中微生物会通过生长代谢产生一系列如醇类、醛类、酯类、酸类、吡嗪类等物质,在丰富白酒风味的同时也是白酒中健康因子的主要来源。在白酒酿造的整个过程中,功能微生物对酒质优劣起着重要的作用。本文对功能微生物在白酒酿造中的多方面应用进行了综述,为功能性微生物在白酒酿造中的深入应用提供参考。
Baijiu is a traditional drink in China,and it is also China's national liquor,which is deeply loved by consumers.The production process is essentially the process of microbial fermentation.In this process,microorganisms will produce a series of substances such as alcohols,aldehydes,esters,acids,pyrazines and other substances through growth and metabolism,which enriches the flavor of Baijiu and is also the main source of health factors in Baijiu.In the process of Baijiu brewing,functional microorganisms have a crucial impact on the quality of Baijiu.In this paper,the application of functional microorganisms in Baijiu brewing is reviewed,which provides a reference for the in-depth application of functional microorganisms in Baijiu brewing.
作者
吴前震
沈小梅
梁臣臣
汤有宏
陈珊
WU Qianzhen;SHEN Xiaomei;LIANG Chenchen;TANG Youhong;CHEN Shan(Anhui GujingGongjiu Co.,Ltd.,Bozhou 236820,Anhui,China;Supported by Anhui Province Key Laboratory of Intelligent Solid-state Fermentation Technology,Bozhou 236820,Anhui,China)
出处
《酿酒》
CAS
2024年第3期7-12,共6页
Liquor Making
关键词
功能微生物
白酒酿造
应用
functional microorganisms
Baijiu brewing
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