白酒陈酿技术的研究进展  

Research progress on liquor aging technology

作　　者：王允圃[1,2] 任娜[1,2] 刘玉环[1,2] 阮榕生[1,2] 曾稳稳[1,2] 杨柳[1,2] 刘成梅[1] 彭红[1,2] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]南昌大学生物质转化教育部工程研究中心,江西南昌330047

出　　处：《中国酿造》2011年第7期5-8,共4页China Brewing

基　　金：江西省自然科学基金项目(2008GZH0047);江西省产业化关键技术攻关项目(2007BN12100);长江学者创新团队发展计划(IRT0540)资助

摘　　要：介绍了白酒贮存老熟的机理以及加速白酒贮存老熟的意义。白酒陈酿已引起越来越广泛的兴趣,为梳理白酒陈酿技术的现状和预测未来的发展方向,阐述了当前白酒人工老熟的几种常见方法,分析了这些方法的一些不足之处,并对以后的白酒人工老熟方法的研究提出了建议。The mechanism of liquor aging and significance of acceleration of liquor aging was reviewed in this paper. Liquor aging technology attracted more and more research interest. In order to summarize current situation and predict developing trends of liquor aging technology, several commonly used methods were introduced. Disadvantages of these methods were analysed and research directions on manual accelerated liquor aging was proposed.

关 键 词：白酒 人工老熟 机理 催陈 

分 类 号：TS261.4[轻工技术与工程—发酵工程]