| 浓香型白酒酿造微生物与风味物质组成的研究进展 |
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| 引用本文： | 罗晶,祝水兰,王丽,何家林,欧阳玲花,周巾英.浓香型白酒酿造微生物与风味物质组成的研究进展[J].中国酿造,2020,39(4):1. |
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| 作者姓名： | 罗晶 祝水兰 王丽 何家林 欧阳玲花 周巾英 |
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| 作者单位： | （江西省农业科学院 农产品加工研究所，江西 南昌 330200） |
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| 基金项目： | 江西省重点研发计划（20192BBFL60026） |
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| 摘 要： | 浓香型白酒具有窖香浓郁，口感柔和，尾净余长等特点，深受消费者喜欢，产量占白酒总产量的70%。根据浓香型白酒的最新研究报道，分别从浓香型白酒的酿造工艺、微生物的组成、风味物质形成、微生物及风味物质的鉴定方法等方面进行综述，旨在为今后浓香型白酒的研究提供思路，为深入探究微生物组成与风味物质形成之间的关系奠定基础。
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| 关 键 词： | 浓香型白酒 微生物多样性 风味物质 |
Research progress on the composition of brewing microorganisms and flavor substances in strong-flavor Baijiu |
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| LUO Jing,ZHU Shuilan,WANG Li,HE Jialin,OUYANG Linghua,ZHOU Jinying.Research progress on the composition of brewing microorganisms and flavor substances in strong-flavor Baijiu[J].China Brewing,2020,39(4):1. |
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| Authors: | LUO Jing ZHU Shuilan WANG Li HE Jialin OUYANG Linghua ZHOU Jinying |
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| Affiliation: | (Institute of Agricultural Product Processing, Jiangxi Academy of Agricultural Sciences, Nanchang 330200, China) |
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| Abstract: | Strong-flavor Baijiu (Chinese liquor), with the characteristics of fragrant flavor, soft mouthfeel and endless and clear after-taste, was well received by consumers, and its production accounted for 70% of the total Baijiu production. Based on the current research reports on strong-flavor Baijiu, the brewing process, microbial composition, flavor substances formation, microorganisms and flavor substances identification methods were summarized, aiming to provide ideas for the future research of strong-flavor Baijiu and lay the foundation for further exploration of the relationship between the composition of microorganisms and the formation of flavor substances. |
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| Keywords: | strong-flavor Baijiu microbial diversity flavor substance |
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