摘要
芝麻香型白酒是建国后通过学创结合、自主创新的两个香型之一,以其独特的浓、酱、清香融合的生产工艺特点和优雅的芝麻香而在国内闻名。芝麻香型白酒酿造机理和呈香呈味机理目前还不是很清楚。本文主要从芝麻香型白酒酿造工艺特点、微生物菌群种类及作用、风味物质种类与特点等三个方面进行阐述及展望。
The sesame flavor liquor is one of the two flavor-typed products through innovative and creative investigation after the founding of new China. This type of liquor is famous for its unique favor combined with thick, sauce and fragrant ones generated in manufacturing process. However, the flavor and aroma mechanism of sesame flavor liquor is not yet clear. In this paper, we review from the brewing process of sesame flavor liquor, its microbial flora, the types and characteristics of flavored components.
出处
《微生物学通报》
CAS
CSCD
北大核心
2017年第4期940-948,共9页
Microbiology China
关键词
芝麻香型白酒
微生物菌群
风味物质
固态发酵
高温大曲
Sesame flavor liquor
Microbial flora
Flavored compounds
Solid-state fermentation
High-temperature Daqu
