浓香型白酒大曲品质控制的研究现状与展望  

Research progress and prospect of quality control of strong-flavour Baijiu Daqu

作　　者：赵娜 李兆飞 王继华 杨壮 张贵宇 孙安 ZHAO Na;LI Zhaofei;WANG Jihua;YANG Zhuang;ZHANG Guiyu;SUN An(School of Automation and Information Engineering,Sichuan University of Science&Engineering,Yibin 644000,China;Artificial Intelligence Key Laboratory of Sichuan Province,Sichuan University of Science&Engineering,Yibin 644000,China)

机构地区：[1]四川轻化工大学自动化与信息工程学院,四川宜宾644000 [2]四川轻化工大学人工智能四川省重点实验室,四川宜宾644000

出　　处：《中国酿造》2025年第3期15-20,共6页China Brewing

基　　金：“652”科研创新(SUSE652B005);泸州老窖研究生创新基金(LJCX-2023-8);四川轻化工大学研究生创新基金项目(Y2023306,Y2022150)。

摘　　要：大曲作为白酒发酵过程中的关键物质,发挥着糖化、发酵、生香等作用,其质量直接影响到白酒的产量与品质。大曲中蕴含着丰富的微生物资源及其代谢产物,构成了浓香型白酒独特风味的物质基础。从优化浓香型白酒大曲生产工艺,调控其发酵过程参数提供参考的思路出发,介绍了浓香型大曲的生产工艺,从挥发性风味物质、生化指标、理化指标、微生物演替四个方面进行综述,并结合当前的研究现状对浓香型大曲制曲生产工艺以及大曲品质控制应用方面进行了展望。As a key substance in the fermentation process of Baijiu,Daqu plays the roles of saccharification,fermentation and aroma generator,and the quality of Daqu directly affects the yield and quality of Baijiu.Daqu contains rich microbial resources and its metabolites,which constitute the material basis for the unique flavour of strong-flavor(Nongxiangxing)Baijiu.Based on the idea of optimizing the production technology of strong-flavor Baijiu Daqu and regulating its fermentation process parameters,the production process of strong-flavor Daqu was introduced,and four aspects of volatile flavour substances,biochemical indexes,physicochemical indexes,and microbial succession were reviewed.Combined with the current research status,the production technology of strong-flavor Daqu and the application of Daqu quality control were prospected.

关 键 词：浓香型大曲 挥发性风味物质 微生物演替 大曲品质控制 

分 类 号：TS261.7[轻工技术与工程—发酵工程]