酱香白酒中霉味的产生原因及其解决措施  

Causes and Solutions of Musty Taste in Jiangxiang Baijiu

作　　者：何发军 陈勇 叶灿 杨强 罗强 余波 HE Fajun;CHEN Yong;YE Can;YANG Qiang;LUO Qiang;YU Bo(Xijiu Co.Ltd.,Xishui,Guizhou 564622,China)

机构地区：[1]贵州习酒股份有限公司,贵州习水564622

出　　处：《酿酒科技》2024年第2期65-69,共5页Liquor-Making Science & Technology

摘　　要：酱香白酒是中国十二种香型白酒之一,深受广大消费者青睐。近年来酱香白酒市场增长快速,如何提升白酒品质对酒企发展至关重要,酒质的提升主要措施在于减少酒体中异杂味物质的含量。霉味是酱香白酒异杂味之一,但行业对霉味物质的确定及其产生过程的研究、了解较少,本文主要结合生产实践,从各生产环节对霉味的产生原因及其预防措施进行梳理。Jiangxiang Baijiu is favored by consumers.In recent years,the market of Jiangxiang Baijiu has grown rapidly.Improving the quality of Baijiu is crucial to the development of distilleries,and reducing the offensive odors in Baijiu is key to the quality improvement.Musty taste is one of the offensive odors,which has not received enough attention.This paper summarizes the causes and main control measures of musty taste at each stage of production.

关 键 词：酱香型白酒 异杂味 霉味 

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]