中国酿造2026，Vol.45Issue(8)：75-84,10.DOI:10.11882/j.issn.0254-5071.2026.08.009
从原料到风味:米酒发酵过程中营养组分与微生物群落的协同作用
From Raw Materials to Flavor:Synergistic Interactions between Nutritional Components and Microbial Communities during Rice Wine Fermentation
摘要
Abstract
Rice wine is a traditional alcoholic beverage fermented from glutinous rice via saccharification and fermentation with Qu(a traditional fermentation starter)or starter cultures,whose flavor formation depends not only on microbial metabolic activities but also on the synergistic regulation of raw material composition,fermentation environment,fermentation duration and other process parameters.This paper systematically summarizes the classification and geographical characteristics of rice wine,summarizes the dynamic variations of physicochemical properties and nutritional components(e.g.,amino acids,organic acids and volatile compounds)throughout fermentation,analyzes the structural composition and succession patterns of microbial communities in Qu and fermentation systems,and elucidates the functional mechanisms of key microorganisms and their metabolites in flavor formation,aiming to provide theoretical foundations and research directions for flavor regulation,quality improvement and standardized safe production of rice wine from an integrated"microorganism-nutrition-flavor"perspective.关键词
米酒/原料/发酵剂/营养成分/风味形成Key words
rice wine/raw material/starter/nutrient component/flavor formation分类
轻工纺织引用本文复制引用
江昕,胡淼,袁子凡,王姗姗,张敏,李淑英..从原料到风味:米酒发酵过程中营养组分与微生物群落的协同作用[J].中国酿造,2026,45(8):75-84,10.基金项目
兴安盟科技定向合作项目 （）
