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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味道的重要性：审查

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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：作为世界上三大蒸馏烈酒之一，中国传统的白酒具有独特的香气和味道。酿造过程通常涉及两个阶段：Daqu制作过程和液体制作过程。此外，它通常在开放环境中采用固态发酵，其涉及不同的微生物，例如细菌和真菌。作为一种整体的酿造微生物，酵母不仅是发酵过程中的主要力量，而且在不同味道的品质和特征中起着关键作用。与中国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，葡萄酒等）相关的人进行比较，特别是在含酒精饮料的微生物组相关的风味中。在这里，我们审查了中国酒酿造过程，酵母群体在酿造过程中，酵母衍生的风味化合物，酵母和其他微生物之间的相互作用和基因水平改性。 （c）2019年酿造和蒸馏学院

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