酿酒科技
釀酒科技
양주과기
LIQUOR-MAKING SCIENCE & TECHNOLOGY
2011年
11期
100-105
,共6页
白酒酿造%微生物%多样性%现状及展望
白酒釀造%微生物%多樣性%現狀及展望
백주양조%미생물%다양성%현상급전망
liquor-making%microbes%diversity%present status and prospects
对我国白酒酿造微生物多样性的研究现状进行了综述。对比了不同酿造区系、地域环境、香型种类以及不同检测技术中酿酒微生物茵群结构及其消长规律的差异，总结了现阶段存在的问题并进行了展望，对进一步研究微生物代谢机制与酒体风味形成之间的关系奠定了基础。
對我國白酒釀造微生物多樣性的研究現狀進行瞭綜述。對比瞭不同釀造區繫、地域環境、香型種類以及不同檢測技術中釀酒微生物茵群結構及其消長規律的差異，總結瞭現階段存在的問題併進行瞭展望，對進一步研究微生物代謝機製與酒體風味形成之間的關繫奠定瞭基礎。
대아국백주양조미생물다양성적연구현상진행료종술。대비료불동양조구계、지역배경、향형충류이급불동검측기술중양주미생물인군결구급기소장규률적차이，총결료현계단존재적문제병진행료전망，대진일보연구미생물대사궤제여주체풍미형성지간적관계전정료기출。
The present research status of the diversity of liquor-making microbes in China was reviewed. The difference in liquor-making microflora structure and their growth and decline rules for liquor produced in different regions, of different liquor flavor types, and by different analytic technology was compared. And the existing problems at present were introduced, which could provide reference for further research on the relations between microbial metabolism mechanism and the formation of liquor body and liquor flavor.
