摘要
清香型白酒具有清香纯正、醇甜柔和、余味爽净等风格特征,深受北方地区消费者喜爱。根据近些年有关清香型白酒的研究报道,该文分别从清香型白酒的酿造工艺、酿造微生物、风味物质的研究现状分别进行阐述,旨在为今后清香型白酒的微生物组成和风味物质的研究提供借鉴。
Light-flavor Baijiu(Chinese liquor),with the characteristics of pure fragrance,soft mellow sweetness and enjoyable aftertaste,was very popular among consumers in northern regions of China.According to the research reports on light-flavor Baijiu in recent years,the research status of brewing technology,brewing microorganisms and flavor substances of light-flavor Baijiu were expounded in this paper,aiming to provide a reference for the future research of microbial composition and flavor substances of light-flavor Baijiu.
作者
田德雨
闫子茹
危晶晶
关军锋
赵国群
刘金龙
TIAN Deyu;YAN Ziru;WEI Jingjing;GUAN Junfeng;ZHAO Guoqun;LIU Jinlong(College of Bioscience and Engineering,Hebei University of Science and Technology,Shijiazhuang 050018,China;Fermentation Engineering Technology Research Center of Hebei Province,Shijiazhuang 050018,China)
出处
《中国酿造》
CAS
北大核心
2021年第4期20-25,共6页
China Brewing
基金
河北省重点研发计划(19227111D)
石家庄市重点研发计划项目(191490322A)。
关键词
清香型白酒
大曲
酿造微生物
风味物质
light-flavor Baijiu
Daqu
brewing microorganism
flavor substance
