| 发酵酒中高级醇的研究进展 |
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| 引用本文： | 曾朝珍,张永茂,康三江,张霁红,张芳,张海燕.发酵酒中高级醇的研究进展[J].中国酿造,2015,34(5):11. |
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| 作者姓名： | 曾朝珍 张永茂 康三江 张霁红 张芳 张海燕 |
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| 作者单位： | 甘肃省农业科学院农产品贮藏加工研究所，甘肃兰州730070 |
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| 基金项目： | 农业部现代农业产业技术体系建设专项资金资助，甘肃省农业科学院果蔬贮藏加工创新工程学科团队部分研究内容 |
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| 摘 要： | 高级醇是酒精发酵过程产生的副产物，其含量高低对酒的香气和品质有很大影响，是评价酒品质量的重要指标之一。该文对发酵酒中高级醇形成机理、检测方法及发酵工艺对其生成的影响进行了归纳与论述，以期为发酵酒生产中高级醇的生成控制提供理论依据。
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| 关 键 词： | 发酵酒 高级醇 形成机理 检测方法 影响因素 |
Research progress of higher alcohols in fermented wine |
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| ZENG Chaozhen,ZHANG Yongmao,KANG Sanjiang,ZHANG Jihong,ZHANG Fang,ZHANG Haiyan.Research progress of higher alcohols in fermented wine[J].China Brewing,2015,34(5):11. |
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| Authors: | ZENG Chaozhen ZHANG Yongmao KANG Sanjiang ZHANG Jihong ZHANG Fang ZHANG Haiyan |
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| Affiliation: | Agricultural Product Storage and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China |
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| Abstract: | Higher alcohols are by-products during the process of alcoholic fermentation, and the content has great influence on wine aroma and quality, which are important indexes for wine quality evaluation. The higher alcohols formation mechanism, detection methods and the influence of fermentation process on their production were summarized and discussed, in order to provide theoretical basis for the control of higher alcohols in fermented wine. |
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| Keywords: | fermented wine higher alcohols formation mechanism detection methods influencing factors |
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