摘要
酱香型白酒的陈酿阶段对于提高酒体品质起到至关重要的作用,该文总结了酱香型白酒陈酿机理,陈酿过程中风味物质的变化,贮存条件对酱香型白酒陈酿的影响及人工催陈技术,并对酱香型白酒的陈酿研究前景提出展望,旨在为酱香型白酒的贮存及催陈技术提供理论参考,推动酱香型白酒的陈酿研究。
The aging stage of Moutai-flavor Baijiu(Chinese liquor)plays an important role in improving the quality of Baijiu.In this paper,the aging mechanism of Moutai-flavor Baijiu,changes of flavor compounds in aging process,the effect of storage conditions on the aging,and the artificial aging technology were summarized,and the prospect of aging research of Moutai-flavor Baijiu was put forward,in order to provide theoretical reference for the storage and aging technology,and promote the aging research of Moutai-flavor Baijiu.
作者
谢再斌
张楷正
赵金松
杨建刚
XIE Zaibin;ZHANG Kaizheng;ZHAO Jinsong;YANG Jiangang(College of Bioengineering,Sichuan University of Science and Engineering,Zigong 643000,China)
出处
《中国酿造》
CAS
北大核心
2021年第3期1-5,共5页
China Brewing
基金
四川省科技厅项目(19ZDYF2782)
四川省自贡市科技创新苗子工程项目(2020MZGC01)。
关键词
酱香型白酒
陈酿
催陈技术
展望
Moutai-flavor Baijiu
aging
aging technology
prospect
