食品与发酵工业 >

2024 , Vol. 50 >Issue 16: 396 - 407

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037803

综述与专题评论

浓香型白酒中主要异嗅味研究进展

  • 刘平 ,
  • 孙啸涛 ,
  • 许德富 ,
  • 张宿义 ,
  • 明红梅 ,
  • 敖宗华 ,
  • 贾俊杰 ,
  • 李孟涛
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  • 1(四川轻化工大学 生物工程学院,四川 宜宾,644005)
    2(北京工商大学酿酒分子工程中国轻工业重点实验室,北京,100048)
    3(泸州老窖股份有限公司,四川 泸州,646000)
    4(国家固态酿造工程技术研究中心,四川 泸州,646000)
第一作者：硕士研究生(许德富教授为通信作者,E-mail:1305457388@qq.com)

收稿日期: 2023-10-30

  修回日期: 2023-11-17

  网络出版日期: 2024-09-19

基金资助

四川省中央引导地方科技发展专项项目(2021ZYD0102)

收起

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

  • LIU Ping ,
  • SUN Xiaotao ,
  • XU Defu ,
  • ZHANG Suyi ,
  • MING Hongmei ,
  • AO Zonghua ,
  • JIA Junjie ,
  • LI Mengtao
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  • 1(College of Bioengineering,Sichuan University of Science & Engineering, Yibin 644005, China)
    2(Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing 100048, China)
    3(Luzhou Laojiao Co.Ltd., Luzhou 646000, China)
    4(National Engineering Technology Research Center of Solid-State Brewing, Luzhou 646000, China)

Received date: 2023-10-30

  Revised date: 2023-11-17

  Online published: 2024-09-19

Fold

摘要

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。

关键词： 浓香型白酒; 异嗅味; 感官特征; 生产过程; 防治措施

本文引用格式

刘平 , 孙啸涛 , 许德富 , 张宿义 , 明红梅 , 敖宗华 , 贾俊杰 , 李孟涛 . 浓香型白酒中主要异嗅味研究进展[J]. 食品与发酵工业, 2024 , 50(16) : 396 -407 . DOI: 10.13995/j.cnki.11-1802/ts.037803

Abstract

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.

Key words： strong-aroma-type Baijiu; off-flavor; sensory characteristics; production process; prevention measures

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