摘要
芝麻香型白酒是我国传统白酒的创新香型之一,因其所具有的独特风味越来越受到消费者的喜爱,近年来对于芝麻香型白酒酿造过程中微生物的探索也成为白酒研究中的热点领域之一。该文系统综述了芝麻香型白酒酿酒微生物的多样性分析、产香味成分分析、酶活性研究以及酿酒微生物在芝麻香型白酒生产中应用的最新研究进展,并对芝麻香型白酒酿酒微生物的未来的研究与利用提出了思考与展望,为后续芝麻香型白酒酿酒微生物的相关研究提供必要的信息参考。
Sesame-flavor Baijiu(Chinese liquor)is one of the innovative flavors of traditional Chinese Baijiu,and its unique flavor is increasingly loved by consumers.In recent years,the exploration of microorganisms in the brewing process of sesame-flavor Baijiu has become one of the hotspots in Baijiu research.In this paper,the diversity analysis of the brewing microorganism of sesame-flavor Baijiu,the analysis of aroma components,the activity of enzymes,and the latest research progress on the application of brewing microorganisms in the production of sesame-flavor Baijiu were systematically reviewed.The future research and utilization of brewing microbe in sesame-flavor Baijiu was proposed,to provide necessary information for the subsequent research on the brewing microorganism of sesame-flavor Baijiu.
作者
王志山
陈文浩
刘洋
WANG Zhishan;CHEN Wenhao;LIU Yang(Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province,Yibin University,Yibin 644000,China;School of Chemical and Bioengineering,University of Science and Technology Beijing,Beijing 100083,China)
出处
《中国酿造》
CAS
北大核心
2019年第12期9-13,共5页
China Brewing
基金
固态发酵资源利用四川省重点实验室开放基金项目(2018GTY008)
中央高校基本科研业务费资助项目(FRF-TP-18-012A1)
关键词
芝麻香型白酒
酿酒微生物
多样性
香味成分
酶活性
sesame-flavor Baijiu
brewing microorganism
diversity
aroma components
enzyme activity
