中国白酒香味物质形成机理及酿酒工艺的调控  

Mechanism of Chinese Liquor Aroma Substance Formation and Regulation of Brewing Technology

作　　者：庄名扬[1] 

机构地区：[1]中国科学院成都生物研究所,四川成都610041

出　　处：《酿酒》2007年第2期109-113,共5页Liquor Making

摘　　要：阐述了中国白酒香味成分的形成机理:分别来源于酿酒原料、微生物代谢及次生代谢产物、各类生物酶直接或间接催化下的生物合成;非酶化学反应及热降解反应等;据此作者提出了原料的选择和处理,酿造工艺中大曲培制、蒸馏、堆积发酵等技术要点。the mechanism of Chinese liquor aroma substance formation is elucidated. The aroma substances are derived from the brewing materi als, the microbi＇,d metabolism and secondary products, the biological synthesis catalyzed directly or indirectly by various enzymes, and non-en zymatic chemical reaction and thermal hydrolytic reaction, etc. The key points such as the choice of material and treatment, the Koji-making in brewing technology, distillation, and pile fermentation, etc. are put forward according to the proposed mechanism.

关 键 词：形成机理 中国白酒 酿酒工艺 香味物质 调控 次生代谢产物 酿酒原料 微生物代谢 

分 类 号：TS262.3[轻工技术与工程—发酵工程]