酿酒微生物对酒体质量及风格的影响.docxVIP

酿酒微生物对酒体质量及风格的影响 酿酒微生物对酒体质量及风格的影响 第43卷第2期2021年3月 文章编号:1002-8110（2021）02-0038-10 LIQUOR MAKING Vol.43.№.2Mar.，2021 酿酒微生物对酒体质量及风格的影响 玲，董乔娟，蔡鹏飞，于文娟，于盼盼，赵纪文* （山东扳倒井股份有限公司技术中心，山东高青256300） 摘要:在介绍酿酒微生物的种类、来源、酶系及其作用的基础上，重点介绍了白酒中的主要香味成分和形成机 理及各香型白酒之间香味成分的差异。生态环境中细微的变化就对酿酒微生物的类群、生长、代谢等有显著的影响，这说明了酿酒的复杂性及不可复制性。但另一方面，各地域春、夏、秋、冬生产周期的规律性，生产场地、营养基质的相对稳定性，又赋予了各地域白酒质量稳定性与风格独特性的特点，遵循酿酒微生物的生长、代谢规律，利用酿酒微生物在不同季节、不同温湿度、不同营养基质条件下的发酵特性，在可控的条件下，才能酿造出风格鲜明、质量上乘美酒。 关键词：酿酒微生物；白酒；质量；风格；影响中图分类号：TS262.3；TS261.1 文献标识码：B Effect of Brewing Microorganisms on Liquor Quality and Style XIN Chun-hui, XU Ling, DONG Qiao-juan, CAI Peng-fei, YU Wen-juan, YU Pan-pan Shandong,China ）（Technical Center of Shandong Bandaojing Co. Ltd.,Gaoqing 256300， Abstract :Based on the introduction of species, origin, enzymes and their functions of brewing microorganisms, the major aroma compositions and their forming mechanism, as well as the differences of aroma compositions among various flavor type liquors were highlighted. A slight change of ecological environment will has significant impact on the microorganisms groups, growth, metabolism, etc. which indicates the complicity and unrepeatability of liquor making. On the other hand, the regularity of production period in spring, summer, autumn and winter in various region, and the relative stability of production sites and nutrient media endure the stability of liquor quality and unique style characters in different region. Following the law of microbial growth and metabolism, and using the fermentation features of brewing microorganisms in different seasons, temperature and nutrient media, good liquor with distinctive style and good quality will be made under controlled conditions. Key words:brewing microorganisms; liquor; quality; style; effect “师固态法酿造白酒是我国独有的传统工艺。人们常说法自然”，也就是说：人们遵循的传统工艺是从自然界学来的。是自然界中酿酒微生物的生生息息、繁殖代谢，才形成了传统白酒的香、醇、甘、美。所谓“师法自然”实际上就是了解酿酒微生物的生活习性，遵循酿酒微生物的生长、代谢规律，利用酿酒微生物在不同季节、不同温湿度、不同营养基质条