摘要
白酒酿造与微生物之间有着密不可分的关系,微生物的生长代谢情况直接决定着白酒的质量,因此对白酒酿造中微生物进行研究十分重要,为此就需要充分发挥现代生物学技术的作用。基于此,本文就生物学技术对白酒酿造微生物的影响进行了分析,并对其实际应用和研究进展进行论述。
There is an inseparable relationship between Chinese baijiu brewing and microorganisms. The growth and metabolism of microorganisms directly determines the quality of Chinese baijiu. Therefore, it is very important to study microorganisms in Chinese baijiu brewing. For this reason, it is necessary to give full play to the role of modern biological technology. Based on this, this article analyzes the influence of biological technology on the microorganisms in Chinese baijiu brewing, and discusses its practical application and research progress.
作者
杨文翠
张文丽
任文吉
樊金光
王红丽
YANG Wencui;ZHANG Wenli;REN Wenji;FAN Jinguang;WANG Hongli(China Fenjiu City Management Center of Shanxi Xinghuacun Fenjiu Co.,Ltd.,Fenyang 032205,China)
出处
《现代食品》
2021年第5期56-58,共3页
Modern Food
关键词
生物学技术
白酒酿造
微生物
biological technology
Chinese baijiu brewing
microorganism
influence
