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刊物期号: 201811

酱香型白酒酿造过程中微生物及其代谢产物研究进展(85)

作者: 戴奕杰1,2,李宗军1,田志强2,孟望霓2

地址:1.湖南农业大学食品科技学院,湖南 长沙 410128; 2.贵州省产品质量监督检验院,贵州 贵阳 550016
摘要 酱香型白酒是中国特有的蒸馏酒,其生产工艺独特,酒体风味独到,以茅台酒为典型代表而在世界范围内享有极高知名度,是中国发酵食品行业的名片之一。酱香型白酒发酵的生物化学及微生物变化主要发生在大曲制作、堆积发酵和下沙3个主要工序,其主要工艺特点为高温制曲、高温堆积、多轮次固态发酵、发酵周期长、贮存时间长,每一道工序在酱香白酒的生产中都是不可或缺的部分,使酱香白酒的生产周期近1年才得以完成。独特的工艺造就其特定的微生物群落结构及其生物代谢过程,这是形成酱香风味的重要物质保障。研究酱香型白酒酿造过程中微生物及其代谢过程,对于揭示其风味形成机制、优化工艺过程控制、提升产品质量、提高原料的利用率等具有重要意义。对近年来关于酱香型白酒生产过程的微生物及其代谢产物的研究成果进行归纳分析,旨在推陈出新,进一步运用现代生物技术,特别是微生物多样性解析和代谢组学技术来揭示中国传统酱香白酒的生产原理。
关键词 酱香型白酒; 酿造; 微生物; 风味物质
中图分类号: TS262.3;TS261.1;Q93-3;TS261.4 文献标识码: A 文章编号: 1001-9286(2018)11-0085-12

英文标题: Research Progress in Microbes and Their Metabolites During the Fermentation of Jiangxiang Baijiu

英文作者: DAI Yijie1,2, LI Zongjun1, TIAN Zhiqiang2 and MENG Wangni2

英文地址: 1. College of Food Science and Technology, Hunan Agriculture University, Changsha, Hunan 410128;2.Guizhou Product Quality Supervision and Inspection Institute, Guiyang, Guizhou 550016, China

英文摘要 Jiangxiang Baijiu is the Chinese-specific distilled liquor product, it has unique production techniques and special liquor body and styles. Maotai, as the typical representative of Jiangxiang Baijiu, is well-known worldwide, and it is the most famous card of China’s fermenting food industry. The biological and chemical change and microbial change of Jiangxiang Baijiu mainly occur in three main procedures including Daqu-making, stacking fermentation, and grains addition. The characteristics of the three main procedures include high-temperature Daqu-making, high-temperature stacking, multiple-times solid-state fermentation, long fermentation period, and long storage period. Each procedure is an indispensable part in the production of Jiangxiang Baijiu. Accordingly, the whole production process could be completed in nearly one year. The unique technology results in the special microbial flora and their metabolism, which could guarantee the formation of Jiangxiang flavour. The research on microbes and their metabolism is of great significance in revealing the formation mechanism of Jiangxiang flavour, optimizing technical control, improving product quality, and increasing the utilization rate of raw materials. In this paper, the research progress in microbes and their metabolites during the production of Jiangxiang Baijiu was summed up in order to further reveal the production theory of Jiangxiang Baijiu by use of modern bio-techs, especially microbial diversity analysis and metabonomics.
英文关键词 Jiangxiang Baijiu; fermentation; microbes; flavoring substance
      

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