酒曲的研究进展

酒曲由于其分类依据多样化、复杂化，导致酒曲分类错综复杂、相互交叉。不同酒曲能生产不同酒类，酒曲微生物是发酵产酒的主要原因，了解酒曲中微生物的习性与作用，能够起到指导生产作用。我国酒曲在制作过程中存在着优质曲比重较少、机械化程度低、曲虫治理较困难等问题的掣肘。该文综述了我国酒曲的种类、酒曲中微生物含量与种类以及酒曲生产存在的问题，旨在能够提高酒曲质量，为改善我国白酒生产提供一定的理论基础。

Research progress on Jiuqu

Due to the diversification and complexity of the classification of Jiuqu, the classification of Jiuqu was intricate and cross-over. Different kinds of Jiuqu can produce different kinds of liquor, and the microorganism of Jiuqu is the main reason for fermentation to produce liquor. Understanding the habits and effects of microorganisms in Jiuqu can guide the production. In the process of Jiuqu making in China, there were some problems such as less proportion of high-quality Jiuqu, low degree of mechanization, and difficulty in controlling insects. The varieties of Chinese Jiuqu, the microbial content and types of Jiuqu, and the problems in Jiuqu production were reviewed, aiming to improve the quality of Jiuqu and provide a theoretical basis for further improving the production of Baijiu in China.