【摘要】 酒醅作为微生物发酵的关键，对酒的品质及风味具有决定性影响。近年来，酒醅研究受到学术界的广泛关注，尤其是在微生物种群及其代谢活动对酒品质的影响方面。该研究基于文献计量学方法，从发文量、期刊分布、作者及机构合作网络、关键词共现及聚类分析等多个维度，采用CiteSpace V6.3.R1软件对2014-2023年间在中国知网（CNKI）上发表的1 373篇相关文献进行了系统梳理与可视化分析，旨在揭示当前酒醅研究的热点及发展趋势。结果表明，酒醅研究的主要议题集中于风味物质、微生物及其发酵工艺等方面，微生物和风味物质是酒醅领域研究的热点。该研究为酒醅领域的科研人员提供了重要的参考和指导，促进了该领域的进一步探索与创新，推动了中国酒醅行业的可持续发展。更多还原

【Abstract】 As the key to microbial fermentation, fermented grains have a decisive influence on the quality and flavor of Baijiu. In recent years, the research on fermented grains has received extensive attention from the academic community, especially in terms of the influence of microbial populations and their metabolic activities on the quality of Baijiu. Based on the bibliometric method, from multiple dimensions such as the number of published articles, journal distribution, author and institutional cooperation network, keywords co-occurrence and cluster analysis, the 1 373 related literatures published on China National Knowledge Infrastructure(CNKI) from 2014 to 2023 were systematically sorted out and visualized using CiteSpace V6.3.R1 software. The aim was to reveal the current hotspots and development trends of fermented grains research. The results showed that the main topics of fermented grains research focus on flavor substances, microorganisms and their fermentation processes, and microorganisms and flavor substances were the hot spots in the field of fermented grains. The study provided important references and guidance for researchers in the field of fermented grains, promoted further exploration and innovation in the field, and advanced the sustainable development of China’s fermented grains industry.更多还原