白酒储存老熟研究的回顾与展望  

Review and Prospect of Research on the Storage and Aging of Baijiu(Chinese Liquor)

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》2023年第5期2-6,共5页Liquor Making

摘　　要：新时代高质量发展要求要出好酒。然而,好酒除了来源于酿造和蒸馏外,还与储存老熟密切相关。随着科学与技术的发展,人们对储存老熟的机理研究不断深入,缔合作用、吸附作用、溶出和或/萃取作用、氧化作用和缩合反应的新证据、新研究不断出现。应该说,白酒储存老熟是它们共同作用的结果。在此基础上,科技人员开发了诸如加热老熟技术、超高压老熟技术、超重力旋转技术、高电压脉冲电场技术等等新技术,来促进新酒老熟。虽然不能达到真正老酒的水平,但对去除新酒味、改善酒质起到了良好效果。随着“中国白酒169计划”中白酒储存老熟研究项目再启动,相信在不久的将来,我国白酒老熟的研究将更上一个新台阶。High-quality development in the new era requires good wine.However,in addition to fermentation and distillation,premium baijiu(Chinese liquor) is closely related to storing and aging.With the development of science and technology,the mechanism of storage and maturity of baijiu has been continuously deepened,and new evidence and new studies of synthesis,adsorption,dissolution and/or extraction,oxidation and condensation reaction have emerged.It should be said that the storage of liquor is the result of their joint action.On this basis,scientific and technological personnel have developed new technologies such as heating,ultra-high pressure,super gravity rotation,high voltage pulse electric field aging technologies and so on to promote the aging of new liquor.Although it cannot reach the level of real aged liquor,it has a good effect on removing the the sharp or raw odor typical of fresh liquor and improving the quality of liquor.With the relaunch of the research project on the storage and aging of liquor in the "China Baijiu 169 Plan",it is believed that in the near future,the research of China's liquor aging will reach a new level.

关 键 词：白酒老熟 氧化作用 吸附作用 溶出作用 陈酒味 人工老熟技术 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.48[轻工技术与工程—食品科学与工程]