酱香型白酒大曲微生物研究进展

酱香型白酒是中国白酒的重要香型，具有“酱香突出，幽雅细腻，酒体醇厚，回味悠长，空杯留香持久”的风格特点，其所具有的独特风味越来越受到消费者的喜欢。大曲在白酒的发酵中有着重要作用，作为白酒的糖化发酵剂，大曲发酵过程中产生丰富的微生物和酶等物质，形成了酱香大曲特有的风味。该文系统综述了酱香型白酒大曲微生物的多样性分析、产香成分分析、酶活研究，以及大曲微生物在酱香型白酒生产中应用的最新研究进展，并对酱香型白酒酿酒微生物的未来的研究提出了思考与展望。

Research progress on microorganism of sauce-flavor Baijiu Daqu

Sauce-flavor Baijiu (Chinese liquor) is an important flavor type of Chinese Baijiu, and characterized by outstanding sauce flavor, elegant and exquisite, full-bodied, long aftertaste and lasting lingering aroma in empty glass. The unique flavor of sauce-flavor Baijiu is more and more popular with consumers. Daqu plays an important role in the fermentation of Baijiu. As a saccharification and fermentation agent for Baijiu, Daqu has rich microorganisms and enzymes during fermentation, forming the unique flavor of sauce-flavor Daqu. In this paper, the analysis of microbial diversity, flavor-producing components and enzyme activity of sauce-flavor Baijiu Daqu were systematically summarized, as well as the latest research progress in the application of Daqu microorganism in the production of sauce-flavor Baijiu, and the future research of sauce-flavor Baijiu-making microorganisms was put forward.