芝麻香型白酒微生物菌群及风味物质研究进展

Advances in microbial flora and flavor components of sesame flavor liquor

摘要:

芝麻香型白酒是建国后通过学创结合、自主创新的两个香型之一，以其独特的浓、酱、清香融合的生产工艺特点和优雅的芝麻香而在国内闻名。芝麻香型白酒酿造机理和呈香呈味机理目前还不是很清楚。本文主要从芝麻香型白酒酿造工艺特点、微生物菌群种类及作用、风味物质种类与特点等三个方面进行阐述及展望。

关键词:芝麻香型白酒，微生物菌群，风味物质，固态发酵，高温大曲

Abstract:

The sesame flavor liquor is one of the two flavor-typed products through innovative and creative investigation after the founding of new China. This type of liquor is famous for its unique favor combined with thick, sauce and fragrant ones generated in manufacturing process. However, the flavor and aroma mechanism of sesame flavor liquor is not yet clear. In this paper, we review from the brewing process of sesame flavor liquor, its microbial flora, the types and characteristics of flavored components.

Key words:Sesame flavor liquor, Microbial flora, Flavored compounds, Solid-state fermentation, High-temperature Daqu