黄酒曲微生物多样性研究进展
TS262.6; 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....
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| Published in | 中国酿造 Vol. 43; no. 5; pp. 6 - 11 |
|---|---|
| Main Authors | , , , , , , |
| Format | Journal Article |
| Language | Chinese |
| Published |
湖南农业大学 食品科学技术学院,湖南 长沙 410128%湖南省食品科学与生物技术重点实验室,湖南 长沙 410128
25.05.2024
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| Subjects | |
| Online Access | Get full text |
| ISSN | 0254-5071 |
| DOI | 10.11882/j.issn.0254-5071.2024.05.002 |
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| Abstract | TS262.6; 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. |
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| AbstractList | TS262.6; 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. |
| Abstract_FL | 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 com-munity 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. |
| Author | 夏迪 谭旭 王丽 李宗军 侯爱香 王远亮 赖令 |
| AuthorAffiliation | 湖南农业大学 食品科学技术学院,湖南 长沙 410128%湖南省食品科学与生物技术重点实验室,湖南 长沙 410128 |
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| Author_FL | LI Zongjun TAN Xu LAI Ling HOU Aixiang XIA Di WANG Yuanliang WANG Li |
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| DocumentTitle_FL | Advances in microbial diversity of Huangjiu Jiuqu |
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| Keywords | 酒曲 风味物质 flavor compound Huangjiu microbial diversity 微生物多样性 黄酒 Jiuqu |
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| Publisher | 湖南农业大学 食品科学技术学院,湖南 长沙 410128%湖南省食品科学与生物技术重点实验室,湖南 长沙 410128 |
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| Title | 黄酒曲微生物多样性研究进展 |
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