绵柔型芝麻香白酒风味物质的探究  

Exploration of Flavor Substances in Soft Sesame-flavored Liquor

作　　者：于飞跃 杨海波 李行 YU Feiyue;YANG Haibo;LI Xing

机构地区：[1]江苏乾隆江南酒业股份有限公司

出　　处：《酿酒》2019年第6期42-45,共4页Liquor Making

摘　　要：芝麻香型白酒的酿造工艺将现代生物技术与传统工艺相结合,在吸收了浓香型、清香型、酱香型白酒酿造精髓的基础上独创了新的酒体风格特点,该香型白酒香气幽雅、酒体丰满、风格独特。近年来,随着消费趋势的转变,绵柔型酒体受到市场的普遍青睐。以乾隆江南绵柔芝麻香型白酒为研究对象,探索了绵柔型芝麻香独特的风味物质体系,分析了其形成的工艺基础,构建了绵柔型芝麻香白酒的酿造理论。The brewing technology of sesame-flavor liquor combines modern biotechnology with traditional technology. On the basis of absorbing the brewing essence of Luzhou-flavor, Fresh-flavor and Maotai-flavor liquor, the new liquor body style is created. The liquor has elegant aroma, full-bodied liquor and unique style. In recent years, with the change of consumption trend, soft liquor body has been popular in the market. In this paper, the unique flavor substance system of soft sesame-flavor liquor in Qianlong Jiangnan was explored,the technological basis of its formation was analyzed, and the brewing theory of soft sesame-flavor liquor was constructed.

关 键 词：绵柔型芝麻香白酒 酿造生产工艺 风味物质探究 

分 类 号：TS262.3[轻工技术与工程—发酵工程] F201.2[轻工技术与工程—食品科学与工程]