摘要
以茅台为代表的酱香型白酒是我国独特的酒种类,具有特殊的生产工艺和生产环境要求。其酱香成分复杂一直都是研究热点,现已普遍认为酱香白酒生产环境中的微生物区系是酱香物质生成的关键所在。该文简介了现今对酱香风味物质作出解释的4大理论,其次分析了4类主要产香功能菌,并对其各自的研究进展作了简要概述。
Sauce-flavour liquor,Moutai,a chief representative,is a unique wine country,its special production process and production environment.The Moutai into Sub-complex research focus has been,is now generally agreed that Moutai liquor production environment microflora is Moutai material generated key.This article introduces the current flavor of the Sauce to explain the four theories,followed by Hong functions are listed in four major aroma producing bacteria,and a brief overview of their own.
出处
《中国酿造》
CAS
北大核心
2011年第4期24-27,共4页
China Brewing
关键词
酱香白酒
酱香物质
产香
微生物
Moutai liquor
sauce-flavour substances
fragrance
microorganisms
