传统黄酒的风味成分及品质控制研究进展  

Research progress on flavor components and quality control of traditional Huangjiu

作　　者：朱斌 骆佳琪 关斌 金淑燕 陈启和[2] 史瑛 ZHU Bin;LUO Jiaqi;GUAN Bin;JIN Shuyan;CHEN Qihe;SHI Ying(Wuzhanmao Wine Co,Ltd,luzhou 313300,China;College of Biosystems Engineering and Food Science,Zhejiang University Hangzhou 310058,China)

机构地区：[1]乌毡帽酒业有限公司,浙江湖州313300 [2]浙江大学生物系统工程与食品科学学院,浙江杭州310058

出　　处：《中国酿造》2024年第9期9-13,共5页China Brewing

基　　金：浙江省自然科学基金重点项目(LZ23C200004);浙江省自然科学基金(LY23C200008);乌毡帽酒业有限公司-浙江大学研发项目(校合-2020-KYY-513111-0011);宁波市重点研发计划项目(2022Z176)。

摘　　要：黄酒作为中国传统酿造酒,营养丰富,口感香醇。不同的黄酒具有不同的风味特征,通过对黄酒风味物质的分析能够探究不同黄酒的品质特征。醇类、酯类、酚类、酸类以及醛类等挥发性风味物质是决定黄酒香气特征与品质的重要因素。然而,黄酒中过量的高级醇、氨基甲酸乙酯、甲醇和生物胺等成分对黄酒品质存在潜在的不利影响,并且在去除的过程中也会一定程度上影响黄酒的风味物质。该文介绍了黄酒中的各种特征风味物质,阐述了黄酒品质的主要控制方法,同时总结了影响黄酒品质的主要因素控制及其对风味的影响,并对黄酒的现存问题和发展前景进行了阐述和展望。As a traditional Chinese brewed alcoholic drink,Huangjiu(Chinese rice wine)is rich in nutrients and has an aromatic taste.Different Huangjiu have different flavor characteristics,and the quality characteristics of different Huangjiu can be explored by flavor substances analysis.Volatile flavor substances such as alcohols,esters,phenols,acids,and aldehydes are important factors in determining the aroma characteristics and quality of Huangjiu.However,excessive higher alcohols,ethyl carbamate,methanol,and biogenic amines in Huangjiu have potential adverse effects on the quality ofHuangjiu,meanwhile,their removal process can also affect the flavor characteristics of Huangjiu to some extent.The various characteristic flavor substances in Huangjiu were introduced,the main quality control methods of Huangjiu were summarized,and the main factors affecting the Huangjiu quality and their influence on flavor were summarized,and the existing problems and development prospects of Huangjiu were elaborated and prospected.

关 键 词：黄酒 风味物质 品质控制 氨基甲酸乙酯 高级醇 

分 类 号：TS261[轻工技术与工程—发酵工程]