摘要
酱香型白酒具有悠久的历史文化,是世界上最受欢迎的酒类之一。酱香型白酒因具有酱香浓郁、酒体柔滑和留香持久的风味特征,获得众多消费者的青睐。风味物质虽然对白酒品质有着举足轻重的作用,但是目前酱香型白酒主要的风味物质成分还尚未确定。因此,笔者对酱香型白酒风味物质的研究现状以及酿酒工艺、酿酒原料、酿酒微生物和地理环境影响风味物质形成的因素进行了综述,以期为酱香型白酒生产及其主要风味物质的确立提供理论支持。
Maotai-flavor liquor has a long history and culture,and is one of the most popular alcohols in the world.Maotai-flavored liquor is favored by many consumers due to its flavor characteristics of rich sauce aroma,smooth body,and long-lasting fragrance.Flavor substances have a pivotal role in the quality of liquor,but the main flavor substance components of Maotai-flavor Liquor have not yet been determined.Therefore,this manuscript reviews the current status of research on flavor substances of Maotai-flavor Liquor and the factors affecting the formation of flavor substances such as the brewing process,brewing raw materials,microorganisms,and geographical environment,in order to provide a theoretical basis for the production of Maotai-flavor Liquor and the elucidation of its main flavor substances.
作者
金尚萍
惠明
田青
JIN Shangping;HUI Ming;TIAN Qing(School of Bioengineering,Henan University of Technology,Zhengzhou 450001,China;Henan Provincial EngineeringLaboratory of Preservation and Breeding of Industrial Microbial Strains,Zhengzhou 450001,China)
出处
《发酵科技通讯》
CAS
2022年第3期164-168,181,共6页
Bulletin of Fermentation Science and Technology
基金
河南省重大科技专项(181100211400-8-2)。
关键词
酱香型白酒
风味物质
酿造工艺
微生物
Maotai-flavor liquor
flavor substances
brewing technology
microorganism
作者简介
金尚萍(1997-),女,河南信阳人,硕士研究生,研究方向为生物转化与酶催化技术,E-mail:2372810392@qq.com;通信作者:惠明教授,E-mail:huiming@haut.edu.cn。
