白酒酿造原料与酒体品质关系的研究进展  

Research progress on the relationship between raw materials and Baijiu quality

作　　者：牛姣 沈毅 张贵虎 程伟 李贺贺[1] 郑福平[1] 孙宝国[1] NIU Jiao;SHEN Yi;ZHANG Guihu;CHENG Wei;LI Hehe;ZHENG Fuping;SUN Baoguo(Key Laboratory of Brewing Molecular Engineering of China Light Industry,Beijing Technology and Business University,Beijing 100048,China;Sichuan Lang Jiu Co.Ltd.,Luzhou 646699,China)

机构地区：[1]北京工商大学,中国轻工业酿酒分子工程重点实验室,北京100048 [2]四川郎酒股份有限公司,四川泸州646699

出　　处：《食品与发酵工业》2023年第3期322-328,共7页Food and Fermentation Industries

基　　金：国家自然科学基金项目(32172340)。

摘　　要：白酒是中国著名的传统发酵蒸馏酒,它的生产存在于一个复杂的酿造体系中,其风格的形成受到诸多因素的影响,其中原料作为酿造生产的源头,它对白酒品质的影响至关重要。该文综述了浓香、酱香和清香型白酒生产酿造原料的概况,对原料中的淀粉、蛋白质、脂肪、单宁与酿造性能和白酒品质的关系进行了探讨,并对近些年来关于酿酒主要原料的蒸煮香气可能对白酒风味的贡献进行了阐述,解释了原料在白酒酿造中起到的重要作用,对未来研究酿造原料中各种组分的最佳比例在选育优质酿酒原料中的作用,以及探索原料的风味成分如何在发酵过程中通过一系列反应最终形成白酒的风味进行了展望。Chinese Baijiu is a famous traditional fermented and distilling liquor,its production in a complex brewing system forming its unique style influenced by various factors,one of them is the raw material,which is very important for the quality of Baijiu.The brewing raw materials of strong-flavor Baijiu,sauce-flavor Baijiu and light-flavor Baijiu are summarized,the relationship between starch,protein,lipid,tannin and brewing quality,liquor quality is discussed,the contribution of cooking aroma to main flavoring liquor in recent years is reviewed,which explained the important role of raw materials in Baijiu.The future research on the best proportion of various components in brewing raw materials in selecting high-quality Baijiu making materials and the exploration of the flavor components of raw materials in the fermentation process through a series of reactions and finally the formation of Baijiu flavor are prospected.

关 键 词：白酒 酿造原料 主要组分 蒸煮香气 

分 类 号：TS262.3[轻工技术与工程—发酵工程]