| 酿酒与生物化学 |
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| 引用本文： | 周文美,黄正. 酿酒与生物化学[J]. 酿酒科技, 2006, 0(3): 32-33 |
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| 作者姓名： | 周文美 黄正 |
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| 作者单位： | 1. 贵州大学化学工程学院,贵州,贵阳,550003
2. 贵州茅台酒股份有限公司,贵州,仁怀,564501 |
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| 摘 要： | 酿酒原料在复杂的微生物作用下，经过复杂的生物化学反应，产生乙醇和白酒中的香味物质。白酒酿造过程中的生物化学反应主要包括：大分子物质的降解，如淀粉的降解和蛋白质的降解；小分子物质的变化，如葡萄糖的酵解（EMP途径）和丙酮酸的再转化；香味物质的生成。如高级有机醇生成、美拉德反应和芳香族化合物的形成。（孙悟）
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| 关 键 词： | 酿酒 白酒 生物化学 |
| 文章编号： | 1001-9286(2006)03-0032-02 |
| 收稿时间： | 2005-12-29 |
| 修稿时间： | 2005-12-29 |
Liquor-making & Biochemistry |
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| ZHOU Wen-mei,HUANG Zheng. Liquor-making & Biochemistry[J]. Liquor-making Science & Technology, 2006, 0(3): 32-33 |
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| Authors: | ZHOU Wen-mei HUANG Zheng |
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| Affiliation: | 1.Chemical Engineering College of Guizhou University, Guiyang 550003; 2. Guizhou Maotai Co.Ltd., Renhuai, Guizhou 564501, China |
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| Abstract: | Liquor-making materials produced ethanol and flavoring substances by complex biochemical reaction among microbes. The biochemical reaction in liquor-making mainly included the degradation of macromolecular substances such as the degradation of amylum and protein, the biochemical changes of micromolecular substances such as glycolysis of glucose (EMP approach) and reconvertion of pyruvic acid, and the formation of flavoring substances such as the production of higher organic alcohol, maillard reaction, and the formation of aromatic compounds. |
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| Keywords: | liquor-making liquor biochemistry |
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