酱香型白酒勾调质量稳定和香味成分标准化的现状和发展  

The Current Status and Development of Blending Quality Stability and Standardization of Aromatic Components in Sauce-flavored Baijiu

作　　者：李明英 王欢欢 赵琴 黄科屹 LI Mingying;WANG Huanhuan;ZHAO Qin;HUANG Keyi(Guizhou Li Mingying Baijiu Co.,Ltd.,Renhuai 564500,Guizhou,China;Sichuan Mingchuang Baijiu TechnologyCo.,Ltd.,Luzhou 646000,Sichuan,China)

机构地区：[1]贵州李明英酒业有限公司,贵州仁怀564500 [2]四川酩创酒科技有限公司,四川泸州646000

出　　处：《酿酒》2025年第2期37-42,共6页Liquor Making

摘　　要：深入探讨了酱香型白酒在勾调质量稳定性和香味成分标准化方面的现状与发展。酱香型白酒,作为中国文化的重要载体,其风味独特且国际知名。研究发现,勾调技术正由经验型向科学型转变,借助GC-MS和LC-MS等现代技术,实现了质量的精确控制。尽管香味成分标准化面临挑战,但科技进步与市场需求为其带来了新机遇。本文提出的技术和标准有助于提升酱香型白酒的质量稳定性,满足消费者需求,并推动产业健康发展。展望未来,酱香型白酒的勾调技术和标准化将朝标准修订、国际对接、质量控制和品牌建设等方向发展,为行业内的企业和研究人员提供了明确的指导方向。This article delves into the current status and development of the blending quality stability and aroma component standardization of Sauce-flavored Baijiu.As an important carrier of Chinese culture,Sauce-flavored Baijiu boasts a unique flavor and enjoys international renown.The research reveals that blending technology is shifting from an empirical to a scientific approach,achieving precise quality control through modern techniques such as GC-MS and LC-MS.Although aroma component standardization faces challenges,technological advancements and market demand present new opportunities.The techniques and standards proposed in this article contribute to enhancing the quality stability of Sauce-flavored Baijiu,satisfying consumer demands,and promoting the healthy development of the industry.Looking ahead,the blending technology and standardization of Sauce-flavored Baijiu will evolve towards standard revision,international alignment,quality control,and brand building,providing clear guidance for enterprises and researchers within the industry.

关 键 词：酱香型白酒 勾调技术 GC-MS LC-MS 香味成分标准化 

分 类 号：TS262.33[轻工技术与工程—发酵工程] TS207.7[轻工技术与工程—食品科学与工程] TS201.2