中国名酒剑南春香味物质生成途径与作用的探讨  

Aresearch on the way and the role in producing fragrance of China Sprirts Jiannanchun

作　　者：徐占成[1] 张新兰[1] 张毅[1] 

机构地区：[1]四川剑南春集团有限责任公司,四川绵竹618200

出　　处：《酿酒》2005年第2期1-6,共6页Liquor Making

摘　　要：中国名酒剑南春是以多种粮食为原料 ,采用传统的天然微生物制成的大曲药为糖化发酵剂 ,经传统工艺精心酿制而成 ,含有丰富的多种微量香味物质 ;低分子有机酸、高级脂肪酸、酚类化合物和微量元素等。正是这些微量香味成份和微量元素 ,既赋予剑南春独特的风味特征 。The China Spirits Jiannanchun inclding many cereals is fermentated with conventional techniques.Daqu as saccharifying-fermentation agents made by traditional natural microbe is added in the processing of fermentation .In this way,the Jiannanchun has much rich trace fragrance components:light molecular organic acid,higher fat acid,phenolic compounds and trace element.As the result of the trace fragrance compositions,the Jiannanchun not only has unique flavor character,but also show that drinking suitable Jiannanchun is good for human health.

关 键 词：香味物质 名酒 香味成份 酿制 风味特征 大曲 糖化发酵剂 中国 生成途径 种粮 

分 类 号：TS262[轻工技术与工程—发酵工程] TS411[轻工技术与工程—食品科学与工程]