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首页> 外文期刊>Journal of the Institute of Brewing >Yeasts and their importance to the flavour of traditional Chinese liquor: a review
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Yeasts and their importance to the flavour of traditional Chinese liquor: a review

机译：酵母及其对传统白酒风味的重要性：综述

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As one of the three major distilled spirits in the world, traditional Chinese liquor has a distinctive aroma and taste. The brewing process typically involves two stages: the Daqu-making process and the liquor-making process. Further, it commonly adopts solid state fermentation in an open environment, which involves diverse microorganisms such as bacteria and fungi. Yeasts, as an integral brewing microorganism, are not only a dominant force in the fermentation process but also play a key role in the quality and character of different flavour liquors. Studies on yeasts associated with Chinese liquor have rarely compared them with those associated with other alcoholic beverages (wine, sake, etc.), especially in the microbiome-related flavour of the alcoholic beverage. Here, we review the Chinese liquor brewing process, the yeast community in the brewing process, the yeast derived flavour compounds, the interaction between yeasts and other microorganisms and gene level modifications. (C) 2019 The Institute of Brewing & Distilling
机译：作为世界三大蒸馏酒之一，中国传统白酒具有独特的香气和口感。酿造过程通常包括两个阶段：大曲酿造过程和白酒酿造过程。此外，它通常在开放环境中采用固态发酵，这涉及多种微生物，例如细菌和真菌。酵母作为一种不可或缺的酿造微生物，不仅是发酵过程中的主导力量，而且在不同风味酒的品质和特性中也起着关键作用。对与白酒相关的酵母的研究很少将它们与与其他酒精饮料（葡萄酒，清酒等）相关的酵母进行比较，尤其是在与微生物组相关的酒精饮料中。在这里，我们回顾了中国白酒的酿造过程，酿造过程中的酵母菌群落，酵母衍生的风味化合物，酵母菌与其他微生物之间的相互作用以及基因水平的修饰。 （C）2019酿造与蒸馏研究所

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