馥郁香型白酒酿造工艺与风味研究进展
Research progress on brewing technology and flavor of Fuyu-flavor Baijiu
陈益超 1毛健 2周志磊 2谌松强 3王卫民4
作者信息
- 1. 江南大学粮食发酵与食品生物制造国家工程研究中心,江苏无锡 214122;湘西土家族苗族自治州质量检验及计量检定中心,湖南吉首 416000
- 2. 江南大学粮食发酵与食品生物制造国家工程研究中心,江苏无锡 214122
- 3. 酒鬼酒股份有限公司,湖南吉首 416000
- 4. 湖南为民酒业有限公司,湖南吉首 416000
- 折叠
摘要
馥郁香型白酒是中国白酒代表性酒种之一,兼具浓香、清香和酱香的独特风格特点.随着检测技术、微生物组学、分子感官科学的发展,对馥郁香型白酒的认识逐步深入.该文对近年来馥郁香型白酒酿造工艺、主要酿造微生物种类(环境、酒曲和发酵过程)、典型风味轮及组成量比关系这几个方面的研究内容进行了概述,并对其研究和发展趋势进行了展望,以期为进一步揭示其复杂风味形成机制提供参考.
Abstract
Fuyu-flavor Baijiu is one of the representative varieties of Chinese Baijiu,which has the unique characteristics combination of strong flavor,light flavor and sauce flavor.With the development of detection technology,microbiomics and molecular sensory science,the understanding of Fuyu-flavor Baijiu has gradually deepened.In this paper,the research on brewing process,main brewing microbial species(environment,Jiuqu and fermen-tation process),typical flavor wheel and composition ratio relationship in recent years were summarized,and research and development trend of Fuyu-flavor Baijiu were prospected,aiming to provide reference for further revealing the complex flavor formation mechanism.
关键词
馥郁香型白酒/酿造工艺/风味物质/微生物/洞藏Key words
Fuyu-flavor Baijiu/brewing technology/flavor substance/microorganisms/cave storage引用本文复制引用
基金项目
中组部2023-2024年度"西部之光"访问学者资助项目()
湖南省市场监督管理局科技计划项目(2022KJJH32)
出版年
2024
NETL
NSTL
万方数据