| 酱香型白酒陈酿研究进展 |
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| 引用本文： | 谢再斌,张楷正,赵金松,杨建刚.酱香型白酒陈酿研究进展[J].中国酿造,2021,40(3):1-5. |
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| 作者姓名： | 谢再斌 张楷正 赵金松 杨建刚 |
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| 作者单位： | （四川轻化工大学 生物工程学院，四川 自贡 643000） |
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| 基金项目： | 四川省科技厅项目(19ZDYF2782);四川省自贡市科技创新苗子工程项目(2020MZGC01)。 |
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| 摘 要： | 酱香型白酒的陈酿阶段对于提高酒体品质起到至关重要的作用，该文总结了酱香型白酒陈酿机理，陈酿过程中风味物质的变化，贮存条件对酱香型白酒陈酿的影响及人工催陈技术，并对酱香型白酒的陈酿研究前景提出展望，旨在为酱香型白酒的贮存及催陈技术提供理论参考，推动酱香型白酒的陈酿研究。
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| 关 键 词： | 酱香型白酒 陈酿 催陈技术 展望 |
Research progress of Moutai-flavor Baijiu aging |
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| XIE Zaibin,ZHANG Kaizheng,ZHAO Jinsong,YANG Jiangang.Research progress of Moutai-flavor Baijiu aging[J].China Brewing,2021,40(3):1-5. |
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| Authors: | XIE Zaibin ZHANG Kaizheng ZHAO Jinsong YANG Jiangang |
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| Affiliation: | (College of Bioengineering, Sichuan University of Science and Engineering, Zigong 643000, China) |
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| Abstract: | The aging stage of Moutai-flavor Baijiu(Chinese liquor)plays an important role in improving the quality of Baijiu.In this paper,the aging mechanism of Moutai-flavor Baijiu,changes of flavor compounds in aging process,the effect of storage conditions on the aging,and the artificial aging technology were summarized,and the prospect of aging research of Moutai-flavor Baijiu was put forward,in order to provide theoretical reference for the storage and aging technology,and promote the aging research of Moutai-flavor Baijiu. |
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| Keywords: | Moutai-flavor Baijiu aging aging technology prospect |
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