白酒中异杂味来源和检测的研究进展  

Research Progress in the Sources and Detection of Offensive Odor in Baijiu

作　　者：王西 王磊 高占争 廖锐 邓勇 杨柳 张斗 WANG Xi;WANG Lei;GAO Zhanzheng;LIAO Rui;DENG Yong;YANG Liu;ZHANG Dou(Langjiu Distillery Co.Ltd.,Gulin,Sichuan 646523;Langjiu Distillery(Luzhou)Co.Ltd.,Luzhou,Sichuan 646601,China)

机构地区：[1]四川郎酒股份有限公司,四川古蔺646523 [2]四川省古蔺郎酒厂(泸州)有限公司,四川泸州646601

出　　处：《酿酒科技》2025年第5期84-87,91,共5页Liquor-Making Science & Technology

基　　金：泸州市科技计划项目(2022-XDY-189)。

摘　　要：大部分中国白酒采用开放式生产,影响因素多,容易出现异杂味,影响白酒感官,对白酒品质有重要影响。本文对白酒中异味的国内外研究进展和不同异味类型进行描述和总结,并从大曲和窖泥微生物以及工艺操作方面探究了异味来源,为探索异味来源和进行异味根除提供了思路和依据。此外,还总结了白酒异味的感官评价方法和仪器检测方法,为今后进行异味检测提供了参考。The open production of Chinese Baijiu involves many influencing factors,and is prone to produce offensive odor,which will affect the sen-sory quality of Baijiu.This paper summarizes the domestic and international research progress in offensive odor in Baijiu,introduces the different types of offensive odor,and explores the sources of offensive odor from the aspects of Daqu and pit mud microorganisms and process operation,so as to provide ideas and bases for exploring the sources and removing methods of offensive odor in Baijiu.This paper also summarizes the sensory evalua-tion and instrumental detection methods of offensive odor in Baijiu,so as to provide reference for the detection of offensive odor in future research.

关 键 词：白酒 异杂味 微生物 工艺 检测 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]