摘要
黄酒历史悠久,蕴含着丰富的中国传统文化。但由于黄酒传统酿造工艺属于开放的酿造体系,微生物体系较为复杂,导致产品质量不稳定。因此,目前已有不少研究解析了黄酒的微生物群落结构和风味物质,试图寻找与黄酒特性密切相关的优势微生物,从而提高黄酒的品质。该文结合目前的一些研究,重点对不同黄酒酒曲、黄酒发酵过程中的优势微生物与关键风味物质(挥发性和非挥发性风味物质)进行了综述,以期能为深入研究黄酒风味提供一定的理论基础以及为将来工业化生产优质黄酒提供参考。
Huangjiu has a long history and contains rich traditional Chinese culture.However,due to the traditional brewing process of Huangjiu being an open brewing system and the complex microbial system,the product quality is unstable.Therefore,many studies have analyzed the microbial community structure and flavor substances of Huangjiu,attempting to find dominant microorganisms closely related to the characteristics of Huangjiu in order to improve its quality.In this paper,the dominant microorganisms and key flavor substances(volatile and non-volatile flavor substances)in the fermentation process of different Huangjiu Jiuqu and Huangjiu were reviewed based on current research,in order to provide a theoretical basis for in-depth research on the flavor of Huangjiu and provide reference for future industrial production of high-quality Huangjiu.
作者
夏迪
谭旭
王丽
李宗军
侯爱香
赖令
王远亮
XIA Di;TAN Xu;WANG Li;LI Zongjun;HOU Aixiang;LAI Ling;WANG Yuanliang(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China;Hunan Province Key Laboratory of Food Science and Biotechnology,Changsha 410128,China)
出处
《中国酿造》
CAS
北大核心
2024年第5期6-11,共6页
China Brewing
基金
湖南省重点研发项目(2018XK2006,2022NK2035)。
关键词
黄酒
酒曲
微生物多样性
风味物质
Huangjiu
Jiuqu
microbial diversity
flavor compound
