低度白酒的研究进展  

esearch Progress in Low-Alcohol Baijiu

作　　者：陈锡 陆玮 李贺贺[1,2] 刘梦瑶[1,2] 孙金沅[1,2] CHEN Xi;LU Wei;LI Hehe;LIU Mengyao;SUN Jinyuan(Key Laboratory of Geriatric Nutrition and Health(Beijing Technology and Business University),Ministry of Education,Beijing 100048,China;Beijing Laboratory for Food Quality and Safety,Beijing Technology and Business University,Beijing 100048,China;Anhui Gujing Distillery Company Limited,Bozhou 236820,Anhui,China)

机构地区：[1]北京工商大学老年营养与健康教育部重点实验室,北京100048 [2]北京工商大学食品质量与安全北京实验室,北京100048 [3]安徽古井贡酒股份有限公司,安徽亳州236820

出　　处：《食品研究与开发》2023年第23期168-173,共6页Food Research and Development

基　　金：国家重点研发计划项目(2022YFF0606801)。

摘　　要：相对于高度白酒,低度白酒具有耗粮低、耗能少、适口度高等特点,符合我国酒类发展政策和世界酒类消费潮流。但低度白酒在生产和贮藏中存在着酸增酯减、沉淀浑浊、风味成分改变等问题。基于此,该文综述低度白酒的生产工艺、降度后酒体出现的问题及相应的解决措施,旨在为未来低度白酒生产提供借鉴和参考。Compared with high-alcohol baijiu,low-alcohol baijiu is characterized by low grain consumption,low energy consumption,and high palatability,which conforms to China's liquor development policy and the trend of world liquor consumption.However,the production and storage of low-alcohol baijiu have problems such as the acid increasing,ester reduction,precipitation-turbidity,and flavor component changes.The production technology of low-alcohol baijiu,the problems induced by alcohol reduction,and the corresponding solutions were summarized,with a view to providing references for the production of low-alcohol baijiu in the future.

关 键 词：低度白酒 生产工艺 沉淀 浑浊 稳定性 

分 类 号：TS262.3[轻工技术与工程—发酵工程]