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白酒生产中酿酒微生物研究进展
引用本文:赵爽,杨春霞,窦灿,徐曼,廖永红.白酒生产中酿酒微生物研究进展[J].中国酿造,2012,31(4):5-10.
作者姓名:赵爽  杨春霞  窦灿  徐曼  廖永红
作者单位:北京工商大学食品学院北京市食品风味化学重点实验室食品添加剂与配料北京高校工程研究中心,北京,100048
基金项目:国家“十二五”科技支撑计划项目(2011BAD23B01);(2011BAC11B06)
摘    要:在传统固态白酒酿造过程中,微生物对白酒的品质、风味起着重要作用。该文以白酒香型为分类依据,对近年来浓香型、酱香型、清香型白酒生产中酒曲、窖泥、酒醅微生物的研究状况进行了分析,为白酒生产中酿造微生物的进一步研究提供思路。并提出了白酒微生物与风味之间的联系将是今后研究的重点。

关 键 词:白酒  微生物  研究进展

Research advance about microbes in Chinese liquor production
ZHAO Shuang , YANG Chunxia , DOU Shen , XU Man , LIAO Yonghong.Research advance about microbes in Chinese liquor production[J].China Brewing,2012,31(4):5-10.
Authors:ZHAO Shuang  YANG Chunxia  DOU Shen  XU Man  LIAO Yonghong
Affiliation:(School of Food and Chemical Engineering/ Beijing Key Laboratory of Food Flavor Chemistry/ Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients,Beijing Technology and Business University,Beijing 100048)
Abstract:In traditional liquor brewing process,microbes play an important role on liquor quality and flavor.Basing on classification of liquor flavor,recent research situation of microbes in Qu,mud pit and fermented grains of Luzhou-,Moutai-and Fen-flavour liquor production was reviewed,which would provide ideas for further research of microbial fermentation in liquor production.The paper proposed that relationship between liquor flavor and microorganisms used will be key point of the future research.
Keywords:Chinese liquor  microorganism  research advances
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