白酒味苦原因分析及防止措施研究  

Cause Analysis and Prevention of Bitter Taste of Baijiu

作　　者：宋柯 王大俊 陈传青 SONG Ke;WANG Dajun;CHEN Chuanqing(Sichuan Tianfu Research Center of Outstanding Baijiu,Chengdu,Sichuan 611130;Chengdu Jinniang Liquor Vocational Skill Training School,Chengdu,Sichuan 611130;Sichuan Jinniang Distillery Co.Ltd.,Chengdu,Sichuan 611137,China)

机构地区：[1]四川省天府名优酒研究中心,四川成都611130 [2]成都今酿酒类职业技能培训学校,四川成都611130 [3]四川省今酿酿酒有限责任公司,四川成都611137

出　　处：《酿酒科技》2021年第12期56-60,共5页Liquor-Making Science & Technology

摘　　要：引起白酒苦味的主要物质为糠醛、高级醇、酪醇、丙烯醛、其他物质。其苦味物质来源有原料辅料选择不当、配料使用不当、酒曲使用过量、工艺操作控制不当,环境不清洁等因素。本文对白酒口感出现苦味的原因进行剖析,提出防止措施,指出通过各环节严格把控和勾兑可以减少白酒中的苦味。The main substances causing the bitter taste of Baijiu are furfural,higher alcohols,tyrosol,acrolein and other substances.The sources of the bitter substances include improper choice of raw materials,improper use of ingredients,excessive use of starter,improper control of operation process,and unclean environment.Strict control of each production link and proper blending can reduce the bitter taste of Baijiu.

关 键 词：苦味 原料辅料 工艺 防止 勾兑 

分 类 号：TS261.4[轻工技术与工程—发酵工程] TS262.3[轻工技术与工程—食品科学与工程]