CAJ | 학술논문

概述了酱香型白酒大曲、堆积和窖内发酵过程中霉菌的多样性.从产酶、产香、产色素和微生物相互作用的角度,分别阐述了霉菌在酱香型白酒酿造过程中的功能性.这为认识酱香型白酒酿造过程中霉菌的作用及研究酱香型白酒酿造机制提供参考.
개술료장향형백주대곡、퇴적화교내발효과정중매균적다양성.종산매、산향、산색소화미생물상호작용적각도,분별천술료매균재장향형백주양조과정중적공능성.저위인식장향형백주양조과정중매균적작용급연구장향형백주양조궤제제공삼고.
This paper reviewed the diversities of the molds in Maotai-flavor liquor production from its making-process of Daqu, stacking-process of fermenting grains to the fermentation process in pits. Then from the perspectives of enzyme-producing, aroma-producing, pigment-producing and microbial interaction, the functions of the molds in Maotai-flavor liquor brewing process were summarized. The study was referential to cognize the roles of the molds in Maotai-flavor liquor and reveal the fermentation mechanism of the liquor.