中式威士忌生产工艺及其口感研究进展  

Research Progress in Production Process and Taste of Chinese Whisky

作　　者：袁培欣 敖宗华[2,3] 刘小刚 童凯 林蔼 王丹 代宇 蔡亮 屠婷瑶 牛曼思 陈礼嘉 YUAN Peixin;AO Zonghua;LIU Xiaogang;TONG Kai;LIN Ai;WANG Dan;DAI Yu;CAI Liang;TU Tingyao;NIU Mansi;CHEN Lijia(School of Bioengineering,Sichuan University of Science&Engineering,Yibin,Sichuan 643000;Luzhou Laojiao Co.Ltd.,Luzhou,Sichuan 646000;National Engineering Research Center of Solid-state Brewing,Luzhou,Sichuan 646000;Luzhou Laojiao Health Liquor Co.Ltd.,Luzhou,Sichuan 646000;Luzhou Laojiao Brewing Co.Ltd.,Luzhou,Sichuan 646000;Luzhou Pinchuang Technology Co.Ltd.,Luzhou,Sichuan 646000;Hong Kong University of Science and Technology,Hong Kong 999077,China)

机构地区：[1]四川轻化工大学生物工程学院,四川宜宾643000 [2]泸州老窖股份有限公司,四川泸州646000 [3]国家固态酿造工程技术研究中心,四川泸州646000 [4]泸州老窖养生酒有限责任公司,四川泸州646000 [5]泸州老窖酿酒有限责任公司,四川泸州646000 [6]泸州品创科技有限公司,四川泸州646000 [7]香港科技大学,中国香港999077

出　　处：《酿酒科技》2023年第8期90-96,共7页Liquor-Making Science & Technology

摘　　要：传统威士忌是一种以谷物或麦芽为主要原料,经发酵、蒸馏、贮存、勾兑等工艺酿造而成的蒸馏酒。传统威士忌具有独特的麦芽、谷物及橡木桶香气,但其酒体单薄,回味短。近年来推出的中式威士忌用白酒较丰富的口感弥补了其不足。本文主要从威士忌生产工艺及口感风味上,探讨国内威士忌的研究进展,旨在为中国威士忌产业发展提供参考。Using grain or malt as the main raw materials,traditional whisky is a distilled spirit produced by fermentation,distillation,storage,blending and other processes.Traditional whisky have distinctive malt,grain and oak aroma,but its aftertaste is thin and short.In recent years,Chinese whisky distilleries have drawn lessons from Baijiu to enrich the taste of whisky.This paper discusses the latest research progress in domestic whisky from the aspects of whisky production process and its taste,so as to provide a refer-ence for the development of Chinese whisky industry.

关 键 词：中式威士忌 生产工艺 口感 酒体设计 研究进展 

分 类 号：TS261.4[轻工技术与工程—发酵工程] TS262.38[轻工技术与工程—食品科学与工程]