酚类对酒的风味影响及白酒酚类控制策略  

Effect of Phenols on Liquor Flavor and Control Strategy of Phenols in Baijiu

作　　者：祝贺 杨涛[1,2,3] 郝哲兵 姚鹏 吴健 蓝彩红[1,2] 刘盛钢 吴小霞 ZHU He;YANG Tao;HAO Zhe-bing;YAO Peng;WU Jian;LAN Cai-hong;LIU Sheng-gang;WU Xiao-xia(National Engineering Laboratory of Rice and By-Products Deep Processing,Central South University of Forestry and Technology,Changsha 410000,China;College of Food Science and Engineering,Central South University of Forestry and Technology,Changsha 410000,China;Huaze Group Co.,Ltd.,Diqing 674400,China)

机构地区：[1]中南林业科技大学,稻谷及副产物深加工国家工程实验室,湖南长沙410000 [2]中南林业科技大学食品科学与工程学院,湖南长沙410000 [3]华泽集团有限公司,云南迪庆674400

出　　处：《食品工业科技》2019年第18期361-367,共7页Science and Technology of Food Industry

基　　金：湖南省科技计划项目(2017SK2192);华泽集团有限公司产学研项目(2018430001000135);湖南省研究生科技创新项目(CX2017B413)

摘　　要：酚类物质是存在于大部分酒中的风味物质,对酒风味品质控制具有重要意义。酒体中的酚类物质组成及含量存在很大区别,本文对酒中酚类物质的来源、含量、化学组成对酒品质的影响及控制策略进行综述,为研究白酒酚类差异的产生原因及控制方法提供思路。Phenolic substances are flavor substances found in most wines and of great significance for the control of wines flavor quality.Because of the difference in composition and contents of phenolic substances in the wine,influences of the source,contents and chemical composition of phenolic substances on the quality of wines and its control strategies are reviewed,in order to provide the causes of the differences and control method of phenolic in Baijiu.

关 键 词：酚类 含量 组成 白酒风味品质 

分 类 号：TS262.3[轻工技术与工程—发酵工程]