白酒老熟过程中风味成分的变化及人工催陈技术的研究进展

doi:10.7506/spkx1002-6630-20201015-127

食品科学 ›› 2021, Vol. 42 ›› Issue (23): 260-267.doi: 10.7506/spkx1002-6630-20201015-127

白酒老熟过程中风味成分的变化及人工催陈技术的研究进展

秦丹，段佳文，李有明，何菲，李贺贺，孙宝国

（1.北京工商大学?食品质量与安全北京实验室，北京 100048；2.浙江大学生物系统工程与食品科学学院，浙江?杭州 310058；3.内蒙古太仆寺旗草原酿酒有限责任公司技术研发中心，内蒙古太仆寺旗 027000；4.北京工商大学中国轻工业酿酒分子工程重点实验室，北京 100048）

出版日期:2021-12-15 发布日期:2021-12-29
基金资助:
国家自然科学基金青年科学基金项目（31701567）；“十三五”国家重点研发计划重点专项（2016YFD0400500）

A Review of Changes of Flavor Compounds during Baijiu Aging and Recent Progress in Artificial Aging Techniques

QIN Dan, DUAN Jiawen, LI Youming, HE Fei, LI Hehe, SUN Baoguo

(1. Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China; 2. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; 3. Technology R&D Center, Inner Mongolia Taipusiqi Grassland Brewing Co., Ltd., Taipusiqi 027000, China; 4. Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China)

Online:2021-12-15 Published:2021-12-29

摘要/Abstract

摘要： 白酒老熟是白酒生产工艺中最为重要的步骤之一。由于白酒自然老熟过程时间长、成本高，因此人们希望通过催陈技术使新酒在较短时间内达到老熟后白酒的色、香、味、格。白酒老熟是物理变化和化学变化共同作用的结果，白酒老熟过程中其酒体和微量成分都在发生变化。本文通过对主流香型白酒自然老熟过程中风味成分的变化及人工催陈技术进行综述，以期为促进白酒人工催陈技术开发提供理论基础。

关键词: 白酒；自然老熟；香气成分；人工催陈

Abstract: Baijiu aging is an important step during the brewing process of baijiu. Since the natural aging process is time-consuming and expensive, it is hoped that a new artificial aging technique will be developed to impart the color, aroma, taste and style of aged baijiu to the fresh one in a short time. Baijiu aging is the result of a combination of physical and chemical changes, and both the baijiu body and trace components change during baijiu aging. This paper reviews the changes of flavor compounds in the mainstream aroma types of baijiu during the natural aging process and summarizes the currently available artificial aging techniques. We expect that this review will provide a theoretical basis for the development of an optimal artificial aging technique.

Key words: baijiu; natural aging; aroma compounds; artificial aging techniques

中图分类号:

秦丹，段佳文，李有明，何菲，李贺贺，孙宝国. 白酒老熟过程中风味成分的变化及人工催陈技术的研究进展[J]. 食品科学, 2021, 42(23): 260-267.

QIN Dan, DUAN Jiawen, LI Youming, HE Fei, LI Hehe, SUN Baoguo. A Review of Changes of Flavor Compounds during Baijiu Aging and Recent Progress in Artificial Aging Techniques[J]. FOOD SCIENCE, 2021, 42(23): 260-267.

白酒老熟过程中风味成分的变化及人工催陈技术的研究进展

A Review of Changes of Flavor Compounds during Baijiu Aging and Recent Progress in Artificial Aging Techniques

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