馥郁香型白酒酿造工艺与风味研究进展  

Research progress on brewing technology and flavor of Fuyu-flavor Baijiu

作　　者：陈益超 毛健 周志磊 谌松强 王卫民 CHEN Yichao;MAO Jian;ZHOU Zhilei;CHEN Songqiang;WANG Weimin(National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing,Jiangnan University,Wuxi 214122,China;Center of Quality Inspection and Metrological Verification of Xiangxi Tujia and Miao Autonomous Prefecture,Jishou 416000,China;Jiugui Liquor Co.,Ltd.,Jishou 416000,China;Hunan Wei-Min Wine Industry,Co.,Ltd.,Jishou 416000,China)

机构地区：[1]江南大学粮食发酵与食品生物制造国家工程研究中心,江苏无锡214122 [2]湘西土家族苗族自治州质量检验及计量检定中心,湖南吉首416000 [3]酒鬼酒股份有限公司,湖南吉首416000 [4]湖南为民酒业有限公司,湖南吉首416000

出　　处：《中国酿造》2024年第7期1-6,共6页China Brewing

基　　金：中组部2023-2024年度“西部之光”访问学者资助项目;湖南省市场监督管理局科技计划项目(2022KJJH32)。

摘　　要：馥郁香型白酒是中国白酒代表性酒种之一,兼具浓香、清香和酱香的独特风格特点。随着检测技术、微生物组学、分子感官科学的发展,对馥郁香型白酒的认识逐步深入。该文对近年来馥郁香型白酒酿造工艺、主要酿造微生物种类(环境、酒曲和发酵过程)、典型风味轮及组成量比关系这几个方面的研究内容进行了概述,并对其研究和发展趋势进行了展望,以期为进一步揭示其复杂风味形成机制提供参考。Fuyu-flavor Baijiu is one of the representative varieties of Chinese Baijiu,which has the unique characteristics combination of strong flavor,light flavor and sauce flavor.With the development of detection technology,microbiomics and molecular sensory science,the understanding of Fuyu-flavor Baijiu has gradually deepened.In this paper,the research on brewing process,main brewing microbial species(environment,Jiuqu and fermentation process),typical flavor wheel and composition ratio relationship in recent years were summarized,and research and development trend of Fuyu-flavor Baijiu were prospected,aiming to provide reference for further revealing the complex flavor formation mechanism.

关 键 词：馥郁香型白酒 酿造工艺 风味物质 微生物 洞藏 

分 类 号：TS261[轻工技术与工程—发酵工程]