异常威克汉姆酵母在白酒酿造中的应用研究

异常威克汉姆酵母（Wickerhamomyces anomalus）是一种产子囊孢子的酵母，广泛存在于各类水果表面及传统酒曲中，该酵母能够分泌β-D-葡萄糖苷酶、β-D-木糖苷酶、α-L-鼠李糖苷酶等多种糖苷酶，并且具有一定的产香、产酯和产酒精的能力，可以显著提升酒体感官品质，是酒醅发酵过程中重要的功能性微生物。该文对异常威克汉姆酵母的来源、对酒类风味的影响及其在酒类酿造中的应用进行综述，并对异常威克汉姆酵母在酿酒中的应用前景提出展望，旨在为筛选优良酵母菌株，优化酒类发酵条件，提高酒体品质提供参考借鉴。

Application of Wickerhamomyces anomalus in Baijiu-brewing

Wickerhamomyces anomalus is a kind of ascospore-producing yeast, which is widely existed on the surface of various fruits and traditional Jiuqu. The yeast can secrete β-D-glucosidase, β-D-xylosidase, α-L-rhamnosidase and other glycosidases and has a certain ability of producing aroma, ester and alcohol, which can significantly improve the sensory quality of Baijiu body, and is an important functional microorganism in the fermentation process of fermented grains. In this paper, the source, influence on Baijiu flavor and application of W. anomalus in Baijiu-brewing were reviewed, and the application prospect of W. anomalus in Baijiu-brewing was prospected, aiming to provide a reference for screening excellent yeast strains, optimizing Baijiu fermentation conditions and improving Baijiu body quality.