浓香型白酒中主要异嗅味研究进展

Advancements in research on primary off-flavors in strong-aroma-type Baijiu

异嗅味是严重影响白酒酒质与优质率的关键因素,直接影响酒企的产品品质与经济效益。该文对浓香型白酒中6种主要的异嗅味类型进行了详细阐述,并对其可能产生异嗅味类型的异嗅味物质进行整理归纳,明确了可能引起异嗅味的异嗅味物质,并将嗅阈值和味阈值联合使用,实现了感官特征的完整描述,为生产工艺的调控提供指导。此外,结合浓香型白酒的生产工艺,对原辅料、大曲、窖泥、糟醅、黄水、蒸馏和贮酒过程中常见的异嗅味产生因素与防治措施进行了系统总结,指出了浓香型白酒企业在生产过程中部分不规范操作方式,为浓香型白酒品质控制提供参考。

Off-flavor is a critical factor that significantly impacts the quality and yield of Baijiu,directly influencing the overall product quality and economic outcomes for Baijiu enterprises.This paper provides a detailed exploration of the six primary types of off-flavors in strong-aroma-type Baijiu.It categorizes and summarizes the substances responsible for generating off-flavors.Identification of these off-flavor substances,combined with the olfactory and taste thresholds,allows for a comprehensive description of sensory characteristics.This comprehensive understanding offers valuable guidance for refining the production process.Furthermore,the study delves into the factors and preventive measures associated with common off-flavors during various stages of strong-aroma-type Baijiu production,including raw materials,Daqu(fermentation starter),pit mud,fermented grains,yellow water,distillation,and Baijiu storage.The systematic summary of these aspects aims to contribute to quality control by highlighting potential challenges and suggesting preventive measures.Additionally,the paper identifies non-standard operational practices in the production process of strong-aroma-type Baijiu enterprises,offering insights for reference in quality control efforts.