探究白酒产区之谜——泸州(中国四川)环境因素

IF 1.2 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY Czech Journal of Food Sciences Pub Date : 2023-10-23 DOI:10.17221/72/2023-cjfs
Guo Qingyan, Tang Yurun, Zhao Fan, Liu Ying, Tian Lei, He Zongjun, Guan Tongwei
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引用次数: 0

摘要

中国白酒(SFB)有着aÂ悠久的传统ofÂ酿造历史,其兴盛于inÂ西南地区,特别是inÂ泸州,至今已有300多年的建筑工艺和酿造技术。As aÂ产品ofÂ为蒸馏ofÂ发酵谷物,其生产涉及许多微生物群落。在此期间,生产中的微生物群落在整个发展历史中迅速发展和演变,增强了独特的质地和风味。同时,环境因素是生产的关键组成部分inÂ,它为加工过程和各种微生物提供了最佳条件,包括外部控制的宏观环境和微观环境ofÂ发酵。ByÂ从宏观和微观两个角度研究与环境因素的相关性,weÂ说明了与环境共生和整体模式的联系ofÂ内在微生物群落和发酵特性。本文综述了isÂ必要的toÂ研究和控制白酒发酵过程的整个生态条件ofÂ,旨在toÂ了解微生物动态ofÂ确保aÂ传统发酵环境的质量控制。
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Investigate the mystery of Baijiu production region - Environmental factors for Luzhou (Sichuan, China)

With a long tradition of brewing history, Chinese strong-flavour Baijiu (SFB) developed prosperously in the southwest, especially in Luzhou, and has existed for more than 300 years building craftwork and brewing techniques. As a product of the distillation of fermented grains, its production involves many microbial communities. During this time, microbial communities within production have burgeoned and evolved throughout the development history, enhancing unique texture and flavour. Meanwhile, environmental factors are critical constituents in the production, which provide the optimal conditions for processing procedures and various microorganisms, including externally controlled macro-environment and micro-environment of fermentation. By studying the correlation with environmental factors from macro and micro perspectives, we illustrated the bond with environmental symbiotic and holistic patterns of the intrinsic microbial community and fermentation characteristics. This review is essential to study and control the whole ecological conditions of the Baijiu fermentation process, aiming to gain insight into the dynamics of the microorganisms and ensure a traditional fermentation environment for quality control.
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来源期刊
Czech Journal of Food Sciences
Czech Journal of Food Sciences Food Science & Technology, Chemistry-食品科技
CiteScore
2.60
自引率
0.00%
发文量
48
审稿时长
7 months
期刊介绍: Original research, critical review articles, and short communications dealing with food technology and processing (including food biochemistry, mikrobiology, analyse, engineering, nutrition and economy). Papers are published in English.
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