白酒陈化机理及陈化方法研究进展

Research progress on aging mechanism and aging methods of Baijiu

陈化是白酒酿造过程的关键,随着贮存时间的延长,白酒中的各种物理、化学反应不断进行直至处于动态平衡。对白酒自然陈化行为进行系统分析,并探明白酒的综合陈化机制具有十分重要的价值。现阶段的白酒人工催陈方法仍存在催陈品质低、工艺不稳定、后处理困难等诸多不足。该文综述了近年来白酒陈化机理研究进展,对现有白酒自然陈化和人工陈化方法进行了系统分析,并对人工催陈的规模化应用进行总结及展望,以推动白酒产业朝着健康的方向发展。

Aging is the key to Baijiu brewing process.With the extension of storage time,various physical and chemical reactions in Baijiu continue to be in dynamic equilibrium.It is very important to systematically analyze the natural ageing behavior and explore the comprehensive aging mechanism of Baijiu.At present,the artificial aging method of Baijiu still has many shortcomings such as low aging quality,unstable process and difficult post-treatment.The research progress on Baijiu aging mechanism in recent years was reviewed,natural and artificial aging methods were systematically analyzed,and the large-scale application of artificial ageing was summarized and prospected,in order to promote the Baijiu industry development in a healthy direction.