传统固态白酒高级醇调控技术的研究进展  

Research Progress in Regulation Technology of Higher Alcohols in Baijiu

作　　者：卢彦坪 乔宗伟 郑佳 彭志云 张建敏 刘芳 赵佳迪 李俣珠 赵东 LU Yanping;QIAO Zongwei;ZHENG Jia;PENG Zhiyun;ZHANG Jianmin;LIU Fang;ZHAO Jiadi;LI Yuzhu;ZHAO Dong(Wuliangye Co.Ltd.,Yibin,Sichuan 644007,China)

机构地区：[1]宜宾五粮液股份有限公司,四川宜宾644007

出　　处：《酿酒科技》2022年第7期105-109,共5页Liquor-Making Science & Technology

基　　金：宜宾市科技计划项目(五粮浓香型白酒异戊醇的代谢途径解析及调控技术研发,项目计划编号:2021JC001)。

摘　　要：随着中国影响力的日益增强,中国白酒国际化进程必将加速发展,这对其酒质提出了更高要求。白酒酒质与风味物质密切相关,适当含量的高级醇能使酒体风格更为协调,但过高含量的高级醇会引发上头效应,极大影响饮酒后的舒适感。本文综述了传统固态白酒酿造过程中高级醇的形成机理,并对高级醇调控技术的研究进展进行了总结,以期为建立白酒高级醇的调控技术提供理论依据。With the increasing international influence of China,the internationalization of Chinese Baijiu will accelerate,which puts forward higher requirements for Baijiu quality.The quality of Baijiu is closely related to the flavor compounds in it:moderate content of higher alcohols makes the liquor body harmonious,while excessive content of higher alcohols will lead to hangover,which greatly affects the comfort of drinkers.This paper summarizes the formation mechanism of higher alcohols during the production of Baijiu,as well as the research progress in the regulation technology of higher alcohols,so as to provide theoretical basis for regulating the content of higher alcohols in Baijiu.

关 键 词：传统固态白酒 高级醇 形成机制 调控技术 研究进展 

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]