摘要
中国白酒历史悠久,“曲为酒之骨”,无论是何种香型的白酒,都离不开酒曲的作用。酱香型白酒是我国十二大香型之一,具有酱香突出、幽雅细腻、酒体醇厚丰满、回味悠长等风格特征。高温制曲是酱香型白酒特殊工艺之一,制曲温度最高达65℃,高温环境下形成了特殊的微生物区系。结合目前国内酱香型高温大曲的研究情况,论述了高温大曲微生物多样性、风味成分与微生物的关系和功能性微生物的研究现状,对高温大曲微生物发掘与应用进行了展望。
Chinese Baijiu has a long history and Qu can be regard as the bone of Baijiu,considering thatevery typeof liquor can be influenced significantly by Qu.Maotai-flavoured Baijiu is one of the twelve most flavorful Baijiu types in China.Making koji at high temperature is one of the special technique of maotai-flavor liquor.Based on the research status of maotai-flavor high temperature Daqu in China,this paper discusses the microbial diversity of high temperature daqu,the relationship between flavor components and microorganisms,and the research status of functional microorganisms.
作者
刘茗铭
赵金松
边名鸿
冯方剑
LIU Mingming;ZHAO Jinsong;BIAN Minghong;FENG Fangjian(Sichuan Liquor Group,Chengdu 610000,Sichuan,China;Sichuan University of Science&Engineering,Zigong 643000,Sichuan,China)
出处
《酿酒》
CAS
2021年第5期8-11,共4页
Liquor Making
关键词
高温大曲
微生物多样性
功能性微生物
Hightemperature Daqu
Microbial diversity
Functional microor-ganism
