绵柔型芝麻香白酒工艺及风味物质的研究  

Research on Flavoring Substances of Soft-Type Zhimaxiang Baijiu

作　　者：张建良 于飞跃 杨海波 李行 ZHANG Jianliang;YU Feiyue;YANG Haibo;LI Xing(Qianlong Jiangnan Distillery Co.Ltd.,Suqian,Jiangsu 223800,China)

机构地区：[1]江苏乾隆江南酒业股份有限公司

出　　处：《酿酒科技》2020年第2期105-109,共5页Liquor-Making Science & Technology

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。本文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 production technology of Zhimaxiang Baijiu combines modern biotechnology with traditional liquor-making technology,absorbs the essence of the production technology of Nongxiang Baijiu,Qingxiang Baijiu and Jiangxiang Baijiu,and creates a new style of Baijiu.In recent years,with the change of the consumption trend,soft-type Baijiu has become favored by the market.In this paper,the unique flavoring substance system of soft-type Zhimaxiang Baijiu was explored,the technological basis of its formation was analyzed,and the production theory of soft-type Zhimaxiang Baijiu was established.

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] TS261.1[轻工技术与工程—食品科学与工程]