白酒酿造中不同原料和曲种对风味物质影响的研究进展  

Research Progress in the Influence of Different Raw Materials and Jiuqu on Flavor Substances in Baijiu

作　　者：钱春勤 刘婷婷 杨佳佳 路虎 潘成康 QIAN Chunqin;LIU Tingting;YANG Jiajia;LU Hu;PAN Chengkang(Xijiu Co.Ltd.,Xishui,Guizhou 564600,China)

机构地区：[1]贵州习酒股份有限公司,贵州习水564600

出　　处：《酿酒科技》2024年第2期76-83,共8页Liquor-Making Science & Technology

摘　　要：白酒,是微生物利用粮食经过一系列复杂变化造就的一件“完美艺术品”,是世界上最具特色和知名度的蒸馏酒类之一。在白酒的酿造过程,原料和曲种直接影响着白酒风味物质的呈现及品质。本文综述了白酒酿造过程中原料与曲种的选择对于白酒风味物质的影响,以期为白酒企业在筛选使用原料与曲种上提供参考。Baijiu is created through a series of complex changes in microbial utilization of grains,and it is one of the most distinctive and well-known distilled liquors in the world.In the production process of Baijiu,raw materials and Jiuqu directly affect the presentation and quality of flavor substances in Baijiu.This paper summarizes the influence of raw materials and Jiuqu on the flavor substances in Baijiu,so as to provide reference for Baijiu enterprises in the selection of raw materials and Jiuqu.

关 键 词：白酒 酿造 原料 曲种 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.2[轻工技术与工程—食品科学与工程]