摘要
白酒年份酒作为一种兼具饮用价值和收藏价值的饮品,深受消费者喜爱,市场交易规模已破千亿元,白酒年份酒的研究逐渐成为行业热点。该文通过对白酒年份酒研究方法进行综述,形成了比较全面的年份酒综合研究方法,包括常规的感官分析、理化分析和色谱分析、光谱分析、同位素质谱分析相结合,对年份酒进行综合拟合判定。该文还对不同香型白酒年份酒风味物质变化规律进行综述,发现白酒年份酒随着贮存时间延长,长链醇类、短链酸类、酚类、呋喃类、吡嗪类、较高沸点和较强极性的风味化合物的含量增加;大部分酯类、大部分醇类和一些不饱和醛类和酮类、硫化物、低沸点化合物的含量降低。通过对白酒年份酒的综述,为年份酒提供更科学的评价体系,为年份因子的研究提供参考,对于规范市场、保障消费者权益、推动年份酒研究具有重要意义。
As a kind of drink with both drinking value and collection value,aged Baijiu is popular with consumers.Aged Baijiu market trading scale has exceeded 100 billion yuan,and its research has gradually become an industry hotspot.By reviewing the research methods of aged Baijiu,this study has formed a relatively comprehensive aged Baijiu research system,including the combination of sensory analysis,physicochemical analysis,chromatographic analysis,spectral analysis,isotope mass spectrometry analysis,and a comprehensive fitting judgement of aged Baijiu.This study also reviewed the change rules of flavor compounds in aged Baijiu of different aroma types and found that as the storage time of aged Baijiu increased,the contents of long-chain alcohols,short-chain acids,phenols,furans,pyrazines,flavor compounds with higher boiling points and stronger polarity increased and the contents of most esters,most of the alcohols and some unsaturated aldehydes and ketones,sulfurous compounds,and low-boiling-point compounds decreased.Through the review of aged Baijiu,it provides a more scientific evaluation system and a reference for the research of vintage factor.It is of great significance to regulate the market,protect consumers’rights,and promote the research on aged Baijiu.
作者
高梦昕
王德良
刘海坡
郭红莉
王超丽
韩兴林
GAO Mengxin;WANG Deliang;LIU Haipo;GUO Hongli;WANG Chaoli;HAN Xinglin(China National Research Institute of Food and Fermentation Industries Co.Ltd.,Beijing 100015,China;International Joint Research Center of Quality and Safety of Alcoholic Beverages,Beijing 100015,China;China Alcoholic Drinks Association,Beijing 100831,China;Guizhou National Liquor(Group)Co.Ltd.,Renhuai 564500,China)
出处
《食品与发酵工业》
北大核心
2025年第6期336-346,共11页
Food and Fermentation Industries
基金
国家重点研发计划传统酿造食品智能制造技术研究及示范项目(2022YFD2101205)。
