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酒类中苦味物质研究进展及对我国黄酒的借鉴

  • 鲁振东 ,
  • 谢广发 ,
  • 吴殿辉 ,
  • 陆健 ,
  • 傅建伟 ,
  • 胡志明 ,
  • 黄剑 ,
  • 刘彩琴
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  • 1(浙江树人学院 浙江省污染暴露与健康干预重点实验室,生物与环境工程学院,绍兴黄酒学院,浙江 杭州,310015)
    2(粮食发酵与生物制造国家工程研究中心(江南大学),江南大学 生物工程学院,江苏 无锡,214122)
    3(国家黄酒工程技术研究中心,浙江 绍兴,312000)
硕士(谢广发教授级高级工程师为通信作者,E-mail:xiegf632@126.com)

收稿日期: 2022-04-03

  修回日期: 2022-05-09

  网络出版日期: 2023-04-28

基金资助

浙江绍兴黄酒产业创新综合体科技创新项目;浙江省公益技术研究计划项目(LGN20C200017)

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

  • LU Zhendong ,
  • XIE Guangfa ,
  • WU Dianhui ,
  • LU Jian ,
  • FU Jianwei ,
  • HU Zhiming ,
  • HUANG Jian ,
  • LIU Caiqin
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  • 1(Laboratory of Pollution Exposure and Health Intervention of Zhejiang Province, College of Biology and Environmental Engineering, College of Shaoxing Huangjiu, Zhejiang Shuren University, Hangzhou 310015, China)
    2(National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Biotechnology, Jiangnan University, Wuxi 214122, China)
    3(National Engineering Research Center for Chinese Huangjiu, Shaoxing 312000, China)

Received date: 2022-04-03

  Revised date: 2022-05-09

  Online published: 2023-04-28

摘要

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。

本文引用格式

鲁振东 , 谢广发 , 吴殿辉 , 陆健 , 傅建伟 , 胡志明 , 黄剑 , 刘彩琴 . 酒类中苦味物质研究进展及对我国黄酒的借鉴[J]. 食品与发酵工业, 2023 , 49(7) : 309 -315 . DOI: 10.13995/j.cnki.11-1802/ts.031815

Abstract

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.

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