Effect of Fermentation Processing on the Flavor of Baijiu
Effect of Fermentation Processing on the Flavor of Baijiu
复制标题
发酵工艺对白酒风味的影响
DOI：
10.1021/acs.jafc.8b00692
复制
发表时间：
2018-06-06
影响因子：
6.1
通讯作者：
Sun, Baoguo
中科院分区：
文献类型：
--
作者：
Liu, Huilin;Sun, Baoguo
白酒，又称中国国酒，是一种著名的蒸馏酒，已有2000多年的生产历史。白酒是一种澄清透明的发酵酒精饮料，含有1870多种挥发性化合物，包括酯、醇、芳香族化合物、酮、杂环、含氮化合物、酸、醛、萜烯、硫化合物、缩醛和内酯。该视角阐述了白酒的生产工艺，总结了白酒风味化学的发展和研究最新进展，探讨了发酵加工对白酒风味的影响，呈现了白酒行业在风味与健康双重方向上的新发展趋势。进一步探讨并提出了白酒产业现代化的研发方向。
Baijiu, otherwise known as the national liquor of China, is a well-known distilled spirit that has been produced for over 2000 years. Baijiu is a clear and transparent fermented alcoholic beverage containing more than 1870 volatile compounds, including esters, alcohols, aromatics, ketones, heterocycles, nitrogenous compounds, acids, aldehydes, terpenes, sulfur compounds, acetals, and lactones. This perspective describes the baijiu production process, summarizes recent progress in the development and study of baijiu flavor chemistry, discusses the effect of fermentation processing on baijiu flavor, and presents novel development trends in the baijiu industry in the dual directions of flavor and health. Furthermore, the direction of research and development for modernization in the baijiu industry is discussed and proposed.