摘要
白酒是中国传统发酵蒸馏酒,一般在一个复杂的酿造体系中生产,其风味风格的形成受到诸多因素的影响,酿造原料、环境变化或操作不当,都对酒体品质影响很大。白酒基酒中常见异嗅味有很多,其中土霉味是普遍存在的,并且对白酒的香气、口感的影响最为严重。白酒中土霉味的主要物质是土味素,该文主要就白酒中土味素的来源、去除方法及土霉味防治措施的研究进展进行综述,旨在为白酒品质的稳定和提升提供科学依据。
Bajiu is a traditional Chinese fermented and distilled spirit,typically produced within a complex brewing system where its flavor and style are influenced by various factors.The formation of its flavor style is affected by many factors.Changes in brewing materials,environment or improper operation have a great impact on the quality of Baijiu.There are many common off-flavors in the base liquor of Chinese Baijiu,among which the earthy muddy flavor is widely existed and had the most serious impact on the aroma and taste of Bajiu.The main substance causing the earthy muddy flavor in Bajiu is geosmin.The research progress on the source avoid methods of geosmin in Bajiu,and methods for its removal were mainly re-viewed,aiming to provide a basis for the stability and improvement of the Baijiu quality.
作者
彭德君
丁子元
龙俊勇
陈晓园
郑晓卫
张庆国
肖成志
刘沛通
邓莉川
PENG Dejun;DING Ziyuan;LONG Junyong;CHEN Xiaoyuan;ZHENG Xiaowei;ZHANG Qingguo;XIAO Chengzhi;LIU Peitong;DENG Lichuan(Jiugui Liquor Co.,Ltd.,Jishou 455454,China;Nutrition&Health Research Institute of COFCO,Bejing 102209,China)
出处
《中国酿造》
北大核心
2025年第9期22-26,共5页
China Brewing
基金
湖南省重点研发计划项目(2024JK2151)。
关键词
土味素
来源
去除方法
土霉味
防治措施
geosmin
sources
avoidance methods
earthy-muddy odour
removal methods
