黄酒酿造原料及生产工艺研究现状与展望

Research status and prospects of Huangjiu brewing raw materials and production process

黄酒的质量取决于酿造原料、酒曲、加工工艺以及酿造环境,不同的酿造原料、酒曲、加工工艺和环境能赋予黄酒不同的品质与风味。本文在检索文献、比较分析新旧版黄酒国标的基础上,介绍了南北地区黄酒酿造原料的差异以及新型功能性黄酒原辅料研发现状,综述了浸米、蒸饭与发酵三个工艺关键环节的最新研究进展,旨在为黄酒技术的创新,功能性、饮料性、国际性黄酒新产品开发提供借鉴及参考。

The quality of Huangjiu depends on its brewing raw materials,fermentation starters,brewing technology,and the brewing environment. Different brewing materials,starters,brewing techniques and environments can give different qualities and flavors of Huangjiu. Based on a large number of literature rsearches and comparative analysis of the new and old version of the Chinese national standard of Huangjiu,this paper introduces the differences in the raw materials of Huangjiu brewed in the north and south regions and the development status of new functional Huangjiu raw materials. It also summarizes the latest research progress in the key processes of rice immersion,steaming and fermention,aims to provide reference for the innovation of Huangjiu technology and the exploitation for new type of Huangjiu which is functional,drinkable,and international.