白酒中异味物质研究进展  

Research progress on off-flavor substances in Baijiu

作　　者：杨腾 陈佳杰 朱建猛 王超 顾莎莎 韦朝阳 邱树毅 戴怡凤 YANG Teng;CHEN Jiajie;ZHU Jianmeng;WANG Chao;GU Shasha;WEI Chaoyang;QIU Shuyi;DAI Yifeng(Guizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy,School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China;Guizhou Guijiu Co.,Ltd.,Guiyang 550020,China;Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]贵州大学酿酒与食品工程学院贵州省发酵工程与生物制药重点实验室,贵州贵阳550025 [2]贵州贵酒集团有限公司,贵州贵阳550020 [3]北京工商大学北京食品营养与人类健康高精尖创新中心,北京100048

出　　处：《中国酿造》2025年第2期7-13,共7页China Brewing

基　　金：企业横向项目(GJ-GD 202301);国家自然科学基金地区基金项目(32260640);国家自然科学基金青年科学基金项目(31801509);北京食品营养与人类健康高精尖创新中心开放基金项目(20182010);科技平台及人才团队计划项目(黔科合平台人才(2018)5251);贵州省发酵工程与白酒酿造人才基地(黔人领发[2018]3号);贵州省科技支撑计划重点项目(黔科合支撑重点[006]号);贵州省科技厅项目(ZK[2022]一般114);2022年贵州省高等学校教学内容和课程体系改革项目。

摘　　要：白酒因其风味独特、口感醇厚的特点而广受欢迎,然而白酒在酿造过程中,可能由于原料储存不当、生产过程操作不当引起的杂菌感染等使得产出酒体风格不协调、风味不愉悦的异味酒。该文综述了白酒中常见的异味包括泥臭味、盐菜味、霉味、苦味、生青味、醛味、焦糊味等,分析了导致白酒异味的物质来源途径,总结了白酒中异味物质的检测分析方法,并探讨了减少甚至消除异味酒的产生控制措施,以期为白酒生产企业及相关研究者提供一定的理论依据。Baijiu is popular because of its unique flavor and mellow taste.However,during brewing process,the liquor may be infected by miscellaneous bacteria due to improper storage of raw materials and improper operation of the production process,resulting in the production of off-flavor Baijiu with an inconsistent style and unpleasant flavor.In this paper,the common off-flavor substances in Baijiu were summarized,including muddy odor,pickled vegetable odor,musty odor,bitter taste,green odor,aldehyde odor and burnt odor.The sources of substances causing off-flavors in Baijiu were analyzed,and the detection and analysis methods of off-flavor substances in Baijiu were summarized,and the control measures to reduce or even eliminate off-flavor were discussed,so as to provide theoretical basis for Baijiu production enterprises and related researchers.

关 键 词：白酒 异味物质 来源途径 检测方法 控制措施 

分 类 号：TS262.3[轻工技术与工程—发酵工程]