白酒陈酿机理及催陈技术研究现状  

Research Status of Liquor Aging Mechanisms and Technology

作　　者：吴知非 梁慧珍 刘正[2,3] 卢延想 贾士儒 WU Zhi-fei;LIANG Hui-zhen;LIU Zheng;LU Yan-xiang;JIA Shi-ru(School of Bioengineering,Tianjin University of Science&Technology,Tianjin 300457,China;Guizhou Guotai Liquor Group Co.,Ltd.,Renhuai 550001,Guizhou,China;Tasly Academy,Tasly Holding Group Co.,Ltd.,Tianjin 300410,China)

机构地区：[1]天津科技大学生物工程学院,天津300457 [2]贵州国台酒业集团股份有限公司,贵州仁怀550001 [3]天士力控股集团有限公司研究院,天津300410

出　　处：《食品研究与开发》2022年第13期196-202,共7页Food Research and Development

摘　　要：陈酿是白酒生产过程中至关重要的一步,但自然陈酿存在降低生产效率、投资成本增加等问题,因此希望通过人工催陈技术使酒体快速达到陈酿效果。目前物理催陈技术研究较多,这类技术可以降低陈酿时间,提升白酒品质。该文通过对白酒陈酿机理和现有催陈技术两方面进行综述,以期为白酒人工催陈技术研究提供理论参考。Baijiu plays a crucial role in the brewing process.However,the natural aging of baijiu reduces production efficiency and increases investment costs.Thus,artificial aging technology has been used to quickly age the baijiu body.To date,there have been many studies on physical aging technology,and the latter have demonstrated a shortening of aging time and improvements in baijiu quality.This paper summarized the two aspects of baijiu aging mechanisms and existing technology,hoping to provide a theoretical reference for the optimization of the artificial aging technology of baijiu.

关 键 词：白酒 自然陈酿 陈酿机理 人工催陈 风味物质 

分 类 号：TS262.3[轻工技术与工程—发酵工程]