白酒低度化研究进展  

Research Progress of Baijiu Low Alcohol

作　　者：付平 吴天祥 FU Ping;WU Tianxiang(School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,Guizhou,China;Guizhou Vocational College of Foodstuff Engineering,Qingzhen 551400,Guizhou,China)

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]贵州食品工程职业学院,贵州清镇551400

出　　处：《酿酒》2022年第2期24-27,共4页Liquor Making

摘　　要：在国家对粮食安全相关政策的倡导下,以及人们消费理念的转变与对健康生活的关切。白酒低度化日益受到业内人士重视与提倡,白酒低度化能打破白酒固化的消费群体,从而扩大消费人群;白酒低度化更能迎合国际市场,是中国白酒开拓国际市场的必由之路;白酒低度化更突出的是低耗粮、低耗能、高出酒率、缩短生产周期、减少对环境压力的优势。同时,白酒的低度化也伴随之浑浊沉淀、典型风味特征的弱化和产品在货架期增酸变味等品质下降问题,严重制约了白酒低度化的进程,是白酒低度化亟需解决的困境。In the national food security related policy advocacy,as well as the change of people's consumption concept and concern for healthy life.Baijiu is increasingly valued and advocated by the industry.Low alcohol liquor can break the consumption group of Baijiu and expand the consumption crowd.Chinese Baijiu liquor the only way which must be passed in the international market is Baijiu liquor.Baijiu is more prominent in low consumption,low energy consumption,high liquor yield,shortened production cycle and less pressure on environment.Meanwhile,Baijiu also accompanied with turbidity and sedimentation,weakening of typical flavor characteristics and deterioration of product quality during shelf life.This seriously restricted the process of low alcohol liquor making,and it is the urgent need to solve the problem of Baijiu low alcohol.

关 键 词：白酒 低度化 浑浊 沉淀 

分 类 号：TS262.3[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]