传统酿造黄酒风味功能微生物研究进展

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摘 要：黄酒营养物质丰富，备受国内外消费者的喜爱。本文从酒曲生产概况、微生物多样性、黄酒风味物质、风味功能微生物研究策略等方面进行综述，旨在为助推酿造技术的革新，促进我国黄酒工业的高质量发展提供理论参考。

关键词：黄酒;风味;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

黄酒是我国历史悠久的民族特产，在世界三大典型酿造古酒中占有重要一席，其营养物质丰富、药用价值极高，享誉国内外。（剩余4708字）