酒类中苦味物质研究进展及对我国黄酒的借鉴

Research progress on bitter compounds in alcoholic drinks and its enlightenment for Huangjiu

苦味过重破坏黄酒的协调性,是制约黄酒酿造向机械化自动化发展,以及影响消费者接受度提升的行业共性关键难题。目前对黄酒苦味物质种类和来源的报道多停留在凭经验推测阶段,黄酒中呈苦味的关键物质尚不明确,生产中缺乏调降策略。文章综述了国内外酒类中苦味物质的分离鉴定方法、研究进展和降苦技术,旨在为黄酒苦味物质的研究提供思路和方法。

Excessive bitterness destroys the coordination of Huangjiu,which is a key problem that restricts the development of Huangjiu brewing to mechanization,automation,and the improvement of consumer acceptance.Previous reports of the bitter compounds of Huangjiu were based on empirical speculation.At present,the key bitter compounds in Huangjiu are not clear,and there is a lack of strategy to reduce bitterness in production.The paper reviews the isolation and identification methods,research progress and reduction technology of bitter compounds in alcoholic drinks,aiming at providing ideas and methods for the research of bitter compounds in Huangjiu.