酒曲微生物分析与白酒香型初探

中国白酒香型，不仅发酵制酒的工艺各异，而且制曲工艺也各有不同。微生物区系形成影响白酒的香、味及风格。酒曲微生物区系是构成白酒香型的一个重要因素。浓香型酒为中温制曲，酱香型酒为高温制曲。浓香型酒曲中的细菌总数高于酱香型酒曲．芽孢茵则是酱香型酒曲高于浓香型酒曲；产酸茵、分解茵是浓香型酒曲高于酱香型酒曲。

Analysis of Distiller′s Yeast Microbes and Research on Liquor Flavor Types

Both fermentation techniques and starter-making techniques varied for Chinese liquors of different flavor types.The formation of microbial groups had direct effects on liquor flavor,liquor taste and liquor style.Distiller's yeast microbial groups system was an im-portant factor for the formation of liquor flavor types.The techniques of medium temperature starter-making and high temperature starter-making were applied respectively for Luzhou-flavor liquor and for Maotai-flavor liquor.Bacteria amount in Luzhou-flavor dis-tiller's yeast was higher than that in Maotai-flavor distiller's yeast.However,spore bacteria amount in Maotai-flavor distiller's yeast was higher than that in Luzhou-flavor liquor and acid-producing bacteria amount and decomposing bacteria amount in Luzhou-flavor dis-tiller's yeast were higher.(Tran.by YUE Yang)