低度白酒研究的回顾与展望  

Review and Prospect of Low-Alcohol Baijiu Research

作　　者：范文来[1] FAN Wenlai(Laboratory of Brewing Microbiology and Applied Enzymology,School of Biotechnology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学生物工程学院酿造微生物与应用酶学研究室,江苏无锡214122

出　　处：《酿酒》2022年第4期3-6,共4页Liquor Making

摘　　要：低度白酒的出现不到40年时间,已经占据白酒产量近半壁江山。期间,科技工作者已经解决或部分解决了加水混浊问题、低度白酒口感问题,以及货架期的稳定性问题。延长低度白酒货架期的任务依然十分艰巨。为了解决这一问题,应该加大低度白酒基础科学问题的研究,如低度白酒风味下降的本质、低度白酒酯水解的本质,以及延缓酯水解的技术。综合考虑低度白酒货架期储藏条件,最终实现终端消费的良好评价。The emergence of low-alcohol baijiu(Chinese liquor)has been less than 40 years,accounting for nearly half of liquor production.During this period,the scientific and technological workers have solved or partially solved the problems of turbidity,the taste of low-alcohol liquor,and the stability of shelf life.The task of extending the shelf life of low-alcohol liquor is still very arduous.In order to solve this problem,basic scientific problems of low-alcohol liquor should be studied,such as the mechanism of flavor deterioration of low-alcohol liquor,the essence of ester hydrolysis of low-alcohol liquor,and the technology of delaying ester hydrolysis.Comprehensively consider the shelf-life storage conditions of low-alcohol liquor,and finally achieve a good evaluation of end consumption.

关 键 词：低度白酒 酯水解 货架期 混浊 低度白酒口味 

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]