黄酒酿造技术研究进展  

Recent Advances in Huangjiu Fermentation Technology

作　　者：汪江波 王浩 孔博 张娟 蒋祥瑞 蔡凤娇 WANG Jiangbo;WANG Hao;KONG Bo;ZHANG Juan;JIANG Xiangrui;CAI fengjiao(College of Bioengineering and Food,Hubei University of Technology,Wuhan 430068,Hubei,China)

机构地区：[1]湖北工业大学生物工程与食品学院,湖北武汉430068

出　　处：《酿酒》2020年第6期26-30,共5页Liquor Making

摘　　要：黄酒作为中国传统且独有的酒类饮品,集独特风味和营养价值于一身,在中国已经流行了数千年,至今受大众喜爱。虽然传统的生产方式已经使用了几个世纪,但在过去的几十年里,大量的技术创新对黄酒行业产生了巨大的影响。然而,有关这一领域的技术研究进展的综述相对较少。介绍了近年来我国黄酒酿造新技术的研究进展,针对原料预处理和曲酶发酵这两阶段工艺的技术研究进展进行了归纳总结,分析比较了不同技术存在的优缺点,旨在为探索黄酒酿造工艺新技术提供借鉴和参考。Huangjiu is a traditional and unique alcoholic drink in China and has been popular for thousands of years because of its unique flavor and nutritional value.Although traditional methods of production have been used for centuries,a great deal of technological innovation has had a great impact on the Huangjiu industry in the past few decades.However,there are few reviews on the progress of technical research in this field.In this paper,the recent advances of new techniques in Huangjiu brewing,included raw material pretreatment and fermentation process,have been introduced and summarized.Moreover,the advantages and disadvantages of different techniques have been analyzed and compared to provide reference for the exploration of new techniques of Huangjiu brewing.

关 键 词：黄酒 原辅料 预处理 曲酶发酵 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]