中国白酒老熟方法研究概况与前景展望  

Summary & Prospects of Chinese Baijiu Aging Methods

作　　者：柳金龙[1] 宫俐莉 孙金沅[1,2,3] 孙啸涛[2,3] 李贺贺[1,2,3] 黄明泉[1,2,3] 郑福平[1,2,3] 孙宝国[1,2,3] 

机构地区：[1]北京市食品风味化学重点实验室北京工商大学,北京100048 [2]食品营养与人类健康北京高精尖创新中心,北京100048 [3]北京工商大学食品学院,北京100048

出　　处：《酿酒科技》2016年第8期100-104,共5页Liquor-Making Science & Technology

基　　金：国家自然科学基金青年科学基金项目(31301466);北京市教委科技计划重点项目(KZ201410011015)

摘　　要：白酒的自然老熟阶段对于提高酒体品质会起到至关重要的作用,然而传统的老熟过程存在许多弊端,例如较长的贮存时间、较高的生产成本等。因此,建立在短时间内使"新酒"达到"老酒"品质的人工老熟技术一度成为白酒行业的研究热点。总结了白酒自然老熟的不同机理及已见报道的10余种人工催陈技术,并对今后实现白酒快速老熟的研究前景进行展望。Natural aging plays a vital role in the improvement of Baijiu quality. However, there are lots of disadvantages in traditional liquor ag- ing process such as long storage time and high production cost etc. Accordingly, artificial aging to shorten liquor aging time has became the re- search focus. In this paper, the different mechanisms of natural liquor aging and more than 10 kinds of the reported artificial aging techniques were summed up, and the prospects of rapid liquor aging in the future was put forward.

关 键 词：白酒 老熟 人工催陈 展望 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]