白酒人工催陈技术研究进展  

Research Advances in Artificial Aging Technology of Baijiu

作　　者：蒋祥瑞 蒋燕明 张娟 蔡凤娇 张瑞景 徐健 JIANG Xiangrui;JIANG Yanming;ZHANG Juan;CAI Fengjiao;ZHANG Ruijing;XU Jian(School of Biological Engineering and Food,Hubei University of Technology,Industrial Fermentation Hubei Collaborative Innovation Center,Key Laboratory of Fermentation Engineering,Ministry of Education,Wuhan 430068,China)

机构地区：[1]湖北工业大学生物工程与食品学院,工业发酵湖北省协同创新中心,发酵工程教育部重点实验室,湖北武汉430068

出　　处：《食品工业科技》2021年第17期389-396,共8页Science and Technology of Food Industry

基　　金：中央引导方科技地发展专项(2019ZYYD025);湖北省教育厅中青年人才项目(Q20191408);湖北工业大学科研启动基金(湖工大人(人才)[2019]10号)。

摘　　要：白酒自然陈酿具有周期长、占地面积大和投资成本高等问题,因此白酒人工催陈技术受到了广泛的关注。目前白酒人工催陈技术主要包括物理催陈、化学催陈和生物催陈等,其中,物理催陈和生物催陈应用潜力较大,这些技术的应用可以大幅度缩短储存时间,提高白酒品质,降低生产成本。本文从白酒陈酿机理、储存条件出发,综述中国白酒人工催陈技术的研究现状,并对不同的催陈技术及其应用前景进行了分析和比较,旨在为今后白酒人工催陈的研究提供参考和借鉴。Natural aging of Baijiu have the problems of long production cycle,large occupation area and high investment cost.Thus,artificial aging technology of Baijiu has received extensive attention.At present,the common artificial aging technologies of Baijiu include physical aging,chemical aging and biological aging,among which the application potential of physical aging and biological aging is relatively large.The application of these technologies can shorten storage time significantly,improve Baijiu quality and lower production costs.In this paper,Baijiu aging mechanism,storage conditions and the research advances of artificial aging technology are summarized and the different aging techniques and their application prospects are analyzed and compared.The purpose of this paper is to provide reference for the research of Baijiu artificial aging in the future.

关 键 词：白酒 人工催陈技术 分子缔合 物理催陈 生物催陈 

分 类 号：TS201.1[轻工技术与工程—食品科学]