傳統(tǒng)釀造黃酒風味功能微生物研究進展

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摘 要：黃酒營養(yǎng)物質(zhì)豐富，備受國內(nèi)外消費者的喜愛。本文從酒曲生產(chǎn)概況、微生物多樣性、黃酒風味物質(zhì)、風味功能微生物研究策略等方面進行綜述，旨在為助推釀造技術(shù)的革新，促進我國黃酒工業(yè)的高質(zhì)量發(fā)展提供理論參考。

關(guān)鍵詞：黃酒;風味;微生物研究

Research Progress on Flavor Functional Microorganisms of Traditional Chinese Huangjiu

XIAO Rong1， XIE Jing1， XIAO Shishun2， TIAN Wei1， ZHU Enkang1

（1.College of Agriculture and Biotechnology， Hunan University of Humanities and Technology， Loudi 417000， China; 2.Hunan Taolinyuan Wine Co.， Ltd.， Loudi 417000， China）

Abstract： Chinese Huangjiu is rich in nutrients and is loved by consumers at home and abroad. In this paper， the production overview and microbial diversity of koji， the flavor substances of Huangjiu and the research strategies of flavor functional microorganisms were reviewed in order to provide theoretical reference for promoting the innovation of brewing technology and promoting the high-quality development of Huangjiu industry.

Keywords： Huangjiu; flavor; microbiological research

黃酒是我國歷史悠久的民族特產(chǎn)，在世界三大典型釀造古酒中占有重要一席，其營養(yǎng)物質(zhì)豐富、藥用價值極高，享譽國內(nèi)外。（剩余4708字）