摘要
以浓香、酱香、清香白酒三大香型为出发点,概述了近年来白酒微生物的研究状况,并对其进行了分析和展望,旨在为白酒微生物的研究提供思路,进一步从微生物的角度揭示中国白酒的发酵本质。
The paper summarize up recent research and application about Chinese liquor microorganisms based on three typical Chinese liquor, including Luzhou - flavour Liquor, Fen-flavor Liquor, as well as Maotai-flavor Liquor, and analyze their prosperous function in future. The major purpose of the paper focus on substantial theory of Chinese liquor microbial fermentation with a view to exploit and promote further scientific research about Chinese liquor microorganisms.
出处
《酿酒科技》
2009年第6期88-91,共4页
Liquor-Making Science & Technology
基金
科技部"十一五"国家科技支撑计划"我国优势传统食品白酒和黄酒制造业关键技术研究与应用"项目(2007BAK36B02)
关键词
白酒
微生物
研究现状
Chinese Liquor, microorganism, research advances
