白酒发酵过程中异戊醇合成机制与减控研究进展

Research progress in mechanism of isoamyl alcohol synthesis and its reduction control during Baijiu fermentation

异戊醇是白酒中主要的高级醇,对白酒的风味和酒体品质有重要的贡献。白酒中异戊醇的含量过高时,可造成易醉和引起头痛、头晕等不良症状,影响了白酒的饮用舒适度。该文阐述了白酒发酵过程中异戊醇的合成途径,解析了与异戊醇合成相关的微生物,讨论了影响微生物合成异戊醇的环境和影响因素,并总结了目前酒类发酵过程减控异戊醇合成和积累的研究进展。通过系统阐述异戊醇在白酒发酵过程中的合成和调控机制,为提出和采取有效的异戊醇减控技术与策略和提高白酒的饮用舒适度提供研究基础和理论参考。

Isoamyl alcohol is the main higher alcohol in Baijiu,which has an important contribution to the flavor and body quality of Baijiu.However,excessive isoamyl alcohol easily causes drunkenness,headache,dizziness,and other adverse reactions after drinking,and affect the drinking comfort of Baijiu.The metabolic pathways of isoamyl alcohol synthesis during Baijiu fermentation were analyzed,the microorganisms relevant to isoamyl alcohol synthesis were resolved,the environmental and influencing factors affecting isoamyl alcohol microbial synthesis were discussed,and the current research progress of reduction of isoamyl alcohol synthesis and accumulation during alcohol fermentation was summarized.The synthesis and regulation mechanism of isoamyl alcohol during the fermentation process of Baijiu were systematically elaborated,which provided research foundation and theoretical reference for proposing and adopting effective techniques to reduce and control isoamyl alcohol and improving the drinking comfort of Baijiu.