固态法蒸馏酒与液态法蒸馏酒产品风味研究进展--以中国白酒与葡萄白兰地为例  

Research progress of distilled spirit with solid and liquid distillation technologies——taking Baijiu and brandy for example

作　　者：李根 张军翔 LI Gen;ZHANG Junxiang(School of Agriculture,Ningxia University,Yinchuan 750021,China;Wine College,Ningxia University,Yinchuan 750021,China;The Grape and Wine Engineering Research Center,M inistry of Education,Yinchuan 750021,China;The Engineering Technology Center of Grape and Wine in Ningxia,Yinchuan 750021,China)

机构地区：[1]宁夏大学农学院,宁夏银川750021 [2]宁夏大学葡萄酒学院,宁夏银川750021 [3]葡萄与葡萄酒教育部工程研究中心,宁夏银川750021 [4]宁夏葡萄与葡萄酒工程技术中心,宁夏银川750021

出　　处：《中国酿造》2020年第5期13-16,共4页China Brewing

基　　金：国家改革专项(106001000000150012)。

摘　　要：酒产品的蒸馏技术主要为固态蒸馏技术和液态蒸馏技术,不同的蒸馏技术由于原理、设备和工艺的不同,所形成的产品风味各有特色。该文以两种蒸馏技术所形成的经典产品为例,对中国白酒与葡萄白兰地的主要风味区别进行概述,阐明其异同。并探讨原料、微生物和设备,以及相关生产工艺对产品风味及成分的影响。为开发出适合中国大部分消费者口感的白酒与葡萄蒸馏酒产品提供参考。The distillation technology of distilled spirit includes solid distillation technology and liquid distillation technology,they are different because of the principle,equipment and technology,and the products have their own characteristics flavor.Taking the two classic products(Baijiu(Chinese liquor)and Brandy)of the two distillation techniques as an example,the main flavor differences between Baijiu and Brandy were summarized,and the similarities and differences were illustrated.The effects of raw material,microorganism,equipment and related technologies on the flavor and components were discussed.It provided a reference for the development of Baijiu and grape distilled spirit suitable for the taste of most consumers in China.

关 键 词：固态蒸馏 液态蒸馏 白酒 白兰地 

分 类 号：TS261[轻工技术与工程—发酵工程]