白酒酿造过程中高级醇的产生及控制技术研究进展

The Research Progress of Production and Control Technology of Higher Alcohols in the Brewing Process of Baijiu

白酒作为中国的国酒之一,是极具中国特色和中国文化的典型代表。高级醇是中国白酒中呈香呈味的重要组成部分之一,其含量将直接影响白酒的品质和人体的健康。高级醇含量适中时,可以使白酒酒体丰厚,提高白酒品质;然而高级醇含量过高时,会使酒体后味带有微量苦涩味,并且它也是引起酒后“上头”、难醒酒的罪魁祸首。结合高级醇的产生机理,对降低高级醇的控制技术做一个简要总结,为实际生产提供参考。

Baijiu,as the one of the China's national liquor,is a typical representative of distinctive Chinese characteristics and Chinese culture.higher alcohols is one of the most important part that affects Baijiu's flavor and taste,its content will affect the quality of Baijiu and human's health directly.When the higher alcohols is appropriate,it will make the texture rich and velvety,besides it will improve the Baijiu's quality,but when the higher alcohols's is too much,it will make the aftertaste a little bitter and it is also the main cause of a hangover.The purpose of this article is to make a brief summary of the higher alcohol's control technique,combining the mechanism of the higher alcohols production,hope it will provides references for the Baijiu's production.