摘要
黄酒是我国民族特色酒精饮料,是国家政策重点扶持的传统产业。目前,我国黄酒行业正处于从传统手工酿造方式到现代工业化生产方式的转型时期。黄酒酿造科学理论和基础研究都成为制约我国黄酒工业化转型的关键问题。针对我国黄酒酿造工业急需解决的科学技术研究问题,江南大学酿酒科学与酶技术中心以黄酒生产过程的"高效""、优质""、安全"为研究重点,从黄酒酿造微生物,黄酒风味特征以及黄酒品质与安全等领域对我国黄酒酿造科学进行了系统研究,以推动黄酒产业的持续健康发展。综述了本研究室近年来对黄酒科学研究的最新进展。
Chinese yellow rice wine is a traditional Chinese alcoholic beverage. In recent years, Chinese yellow rice wine-making industry is in a period of transition from traditional manual brewing to modem industrial production. While, the lack of scientific theories about and basic re- search on Chinese yellow rice wine brewing has seriously restricted the development of the industry. In order to settle the urgent technical prob- lems in yellow rice wine-making and to advance health development of yellow rice wine industry, our Lab focused on high-efficiency, high-quali- ty and safety in wine-making process and carried out Systematic research in the fields of wine-making microbes, wine flavor characteristics, and wine quality and safety etc. In this paper, the latest research progress in the oroducin~ technology of yellow rice wine by our Lab was reviewed.
出处
《酿酒科技》
北大核心
2013年第12期1-8,共8页
Liquor-Making Science & Technology
关键词
中国黄酒
微生物
风味化学与品尝
品质与安全
节能减排
Chinese yellow rice wine
microbe
flavor chemistry and tasting
quality and safety
energy saving and pollution reduction
