| 酱香型白酒的研究现状 |
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| 引用本文： | 郭世鑫,姚孟琦,马文瑞,李红,皇甫洁,韩兴林,贾士儒.酱香型白酒的研究现状[J].中国酿造,2021,40(11):1. |
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| 作者姓名： | 郭世鑫 姚孟琦 马文瑞 李红 皇甫洁 韩兴林 贾士儒 |
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| 作者单位： | （1.天津科技大学 生物工程学院，天津 300222；2.中国食品发酵工业研究院有限公司，北京 100015） |
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| 基金项目： | 贵州省科技计划项目[2020（2Y045）] |
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| 摘 要： | 酱香型白酒因其独特的风味、口感和相对较好的饮后舒适度，深受广大消费者的喜爱。近年来有关酱香型白酒的研究成为了科研人员的热点课题，该文从酱香型白酒的生产工艺、酿酒微生物、特征性风味物质研究进展和酿造环境四个方面概述了酱香型白酒的研究现状，并对酱香型白酒发展前景进行了展望，以期为酱香型白酒工作者提供借鉴与参考。
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| 关 键 词： | 酱香酒 风格 酿酒微生物 风味物质 研究进展 |
Research status of sauce-flavor Baijiu |
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| GUO Shixin,YAO Mengqi,MA Wenrui,LI Hong,HUANG Fujie,HAN Xinglin,JIA Shiru.Research status of sauce-flavor Baijiu[J].China Brewing,2021,40(11):1. |
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| Authors: | GUO Shixin YAO Mengqi MA Wenrui LI Hong HUANG Fujie HAN Xinglin JIA Shiru |
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| Affiliation: | (1.College of Bioengineering, Tianjin University of Science & Technology, Tianjin 300222, China; 2.China National Research Institute of Food and Fermentation Industries Co., Ld., Beijing 100015, China) |
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| Abstract: | Sauce-flavor Baijiu (Chinese liquor) is popular with consumers because of its unique flavor, taste and relatively good post-drink comfort. In recent years, the research on sauce-flavor Baijiu has become a hot topic for researchers. In this paper, the research status of sauce-flavor Baijiu was summarized from four aspects, including the production process, liquor-making microorganisms, research progress of characteristic flavor substances and brewing environment of sauce-flavor Baijiu, and the development prospect of sauce-flavor Baijiu was prospected, aiming to provide reference for sauce-flavor Baijiu workers. |
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| Keywords: | sauce-flavor Baijiu style liquor-making microorganism flavor substance research progress |
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