摘要
中国传统固态大曲酒历史悠久,其风格独特,滋味幽雅甘洌,是世界上风味物质最丰富的酒种,对于中国传统固态大曲酒风味质量的研究与其他酒种相比其复杂性突出。本课题组利用分子生物学技术和精密的分析仪器研究了剑南春酿酒微生物的多样性特征和丰富复杂的微量香味物质,为白酒业深入研究白酒风味质量特色提供了科学依据。
Traditional Chinese Daqu Baijiu has a long history, unique style and elegant taste. It has the richest flavoring components among all the alcoholic drinks in the world. Accordingly, the research on its quality and its flavor is a complicated task. In this study, we tried to reveal the diversified features of liquor-making microbes and the complex and rich trace flavoring components of Jiannanchun through the latest molecular biotechs and the precise analytic instruments, which provided useful scientific evidence for further exploration of the quality and the flavor of Daqu Baijiu by solid-state fermentation.（Trans. by YUE Yang）
出处
《酿酒科技》
2017年第1期84-89,共6页
Liquor-Making Science & Technology
关键词
固态大曲酒
生产工艺
酿酒微生物
分子生态学
酒体特色
Daqu Baijiu by solid-state fermentation
production technology
liquor-making microbes
molecular biology
liquor body characteristics
