国内利口酒生产研究进展  

Research progress of liqueur production in China

作　　者：邹伟[1] 章霞[1] 张楷正[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《中国酿造》2017年第9期11-14,共4页China Brewing

基　　金：四川省大学生创新创业训练计划项目(201510622054);酿酒生物技术及应用四川省重点实验室项目(NJ2014-08)

摘　　要：利口酒是以蒸馏酒等为酒基配制各种调香物料,经过甜化处理的酒精饮料。目前我国每年的利口酒产量约为641 k L。文章综述了我国利口酒生产过程中原辅料、生产工艺(包括浸渍法、发酵法、发酵结合蒸馏法、配制法)、风味物质分析等的主要研究进展。讨论了利口酒生产研究过程中存在的问题并展望了后期发展的方向。Liqueur is a kind of alcoholic beverage that is made of distilled liquor and flavouring material, after a sweetening process. At present, the yield of liqueur is about 641 kL in China per year. In this review, the main progress on the study of liqueur production in China was summarized, in- cluding raw material, production technics （soaking method, fermentation method, fermentation and distilling method, blending method）, flavor com pounds analysis, and so on. Furthermore, the problems existing in the study of liqueur production were discussed and future development of liqueur was prospected.

关 键 词：利口酒 浸渍 发酵 生产 

分 类 号：TS262.8[轻工技术与工程—发酵工程]