浓香型白酒糟醅及窖泥产香功能菌的研究进展

The research progress on functional aroma-producing microorganisms in Zaopei and pit mud of Chinese strong-flavor liquor

摘要:

浓香型白酒主要香气物为己酸乙酯、乳酸乙酯、乙酸乙酯和丁酸乙酯四大酯类, 白酒微生物发酵过程中酯类合成主要是酸与醇在酯化酶的作用下产生, 因此产香功能菌包括香气及其前体物产生菌和酯化酶产生菌。本文综述了浓香型白酒糟醅及窖泥主要产香功能菌的来源、组成、鉴定方法、功能特性、相互关系及其在浓香型白酒生产过程中的应用等方面的研究进展, 旨为浓香型白酒重要微生物的研究提供思路, 为其发酵过程控制提供理论依据。

Abstract:

The main aroma ingredients in Chinese strong-flavor liquor include ethyl caproate, ethyl lactate, ethyl acetate, and ethyl butyrate. These esters are derived from organic acids and alcohol with ester synthase during grain fermentation. Functional aroma-producing microorganisms in Zaopei and pit mud of Chinese strong-flavor liquor included the aroma-producing strains and its precursor, and all kinds of ester synthase-producing strains. The progress in studies on sources, composition, identifying methods, mutual relationship and fermenting application of important functional aroma-producing microorganisms in Zaopei and pit mud of Chinese strong-flavor liquor was summarized. This review would provide some research ideas on important microorganisms of Chinese strong-flavor liquor fermentation as well as the fermenting processes.