影响酱香型白酒风味的主要因素有哪些。
What Are the Main Factors That Affect the Flavor of Sauce-Aroma Baijiu.
作者信息
Niu Jiao, Yang Shiqi, Shen Yi, Cheng Wei, Li Hehe, Sun Jinyuan, Huang Mingquan, Sun Baoguo
机构信息
Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China.
Sichuan Lang Jiu Co., Ltd., Luzhou 646699, China.
出版信息
Foods. 2022 Nov 7;11(21):3534. doi: 10.3390/foods11213534.
Abstract
Sauce-aroma Baijiu is a distilled Baijiu well-known in China, and features a unique sauce-aroma style formed by a complex producing process in a specific geographical environment. However, there are few comprehensive reviews of the factors influencing the formation of its flavor. To this end, reviews are hereby carried out over factors including different components in brewing raw materials, geographical environment of Baijiu production, brewing technology including the production of high-temperature Daqu and the brewing process, storage technology including the type of storage containers, storage time and storage temperature involved in the production of Sauce-aroma Baijiu. In addition, the effects of these factors on the flavor formation of Sauce-aroma Baijiu are also revealed, providing references and forging a foundation for stabilizing and improving the quality of Sauce-aroma Baijiu.
摘要
酱香型白酒是中国著名的蒸馏酒，具有独特的酱香风格，由特定地理环境下的复杂酿造工艺形成。然而，关于影响其风味形成因素的全面综述较少。为此，本文对酱香型白酒生产中涉及的酿造原料中的不同成分、白酒生产的地理环境、包括高温大曲生产和酿造工艺在内的酿造技术、包括储存容器类型、储存时间和储存温度在内的储存技术等因素进行了综述。此外，还揭示了这些因素对酱香型白酒风味形成的影响，为稳定和提高酱香型白酒的质量提供参考并奠定基础。
相似文献
1
What Are the Main Factors That Affect the Flavor of Sauce-Aroma Baijiu.
Foods. 2022 Nov 7;11(21):3534. doi: 10.3390/foods11213534.
2
The Risk Monitoring of Aflatoxins and Ochratoxin A in Critical Control Point of Soy Sauce Aroma-Type Baijiu Production.
Toxins (Basel). 2021 Dec 8;13(12):876. doi: 10.3390/toxins13120876.
3
Insights into the Aroma Profile of Sauce-Flavor Baijiu by GC-IMS Combined with Multivariate Statistical Analysis.
J Anal Methods Chem. 2022 Mar 29;2022:4614330. doi: 10.1155/2022/4614330. eCollection 2022.
4
Identification of regionalmarkers based on the flavor molecular matrix analysis of sauce-aroma style baijiu.
J Sci Food Agric. 2023 Dec;103(15):7434-7444. doi: 10.1002/jsfa.12823. Epub 2023 Jul 24.
5
Study on the correlation between microbial communities with physicochemical properties and flavor substances in the Xiasha round of cave-brewed sauce-flavor Baijiu.
Front Microbiol. 2023 Mar 1;14:1124817. doi: 10.3389/fmicb.2023.1124817. eCollection 2023.
6
Evaluating and forecasting the associated main flavor components in Baijiu (Chinese distilled spirits) with alcohol metabolism and hangover symptoms through mice acute withdrawal model.
Food Sci Nutr. 2022 Sep 19;11(1):334-343. doi: 10.1002/fsn3.3064. eCollection 2023 Jan.
7
Bacterial Diversity and Lactic Acid Bacteria with High Alcohol Tolerance in the Fermented Grains of Soy Sauce Aroma Type Baijiu in North China.
Foods. 2022 Jun 17;11(12):1794. doi: 10.3390/foods11121794.
8
Microbial succession and its effect on key aroma components during light-aroma-type Xiaoqu Baijiu brewing process.
World J Microbiol Biotechnol. 2022 Jul 21;38(10):166. doi: 10.1007/s11274-022-03353-x.
9
Effect of Environmental Microorganisms on Fermentation Microbial Community of Sauce-Flavor .
Foods. 2022 Dec 20;12(1):10. doi: 10.3390/foods12010010.
10
Identification of 2-Hydroxymethyl-3,6-diethyl-5-methylpyrazine as a Key Retronasal Burnt Flavor Compound in Soy Sauce Aroma Type Baijiu Using Sensory-Guided Isolation Assisted by Multivariate Data Analysis.
J Agric Food Chem. 2018 Oct 10;66(40):10496-10505. doi: 10.1021/acs.jafc.8b03980. Epub 2018 Sep 26.
引用本文的文献
1
Physicochemical properties and bioturbation analysis of high-temperature Daqu by functional microflora.
Front Microbiol. 2025 Jun 26;16:1601675. doi: 10.3389/fmicb.2025.1601675. eCollection 2025.
2
Temporal and Workshop Heterogeneity of Microbial Communities with Physicochemical Properties and Flavor Substances During Stacked Fermentation of Sauce-Flavor Baijiu.
Foods. 2025 Mar 8;14(6):924. doi: 10.3390/foods14060924.
3
Identification of key differential compounds in different quality grades of base liquor during the production of Jiang-flavored baijiu.
Food Chem X. 2025 Feb 27;26:102331. doi: 10.1016/j.fochx.2025.102331. eCollection 2025 Feb.
4
Revealing the Differences in Microbial Community and Quality of High-Temperature Daqu in the Southern Sichuan-Northern Guizhou Region.
Foods. 2025 Feb 8;14(4):570. doi: 10.3390/foods14040570.
5
Spatial and Temporal Characteristics of Riverine Fungal Communities and Their Responses to Environmental Factors in China's Largest Jiang-Flavor Baijiu-Producing Region.
Curr Microbiol. 2025 Feb 24;82(4):150. doi: 10.1007/s00284-025-04135-y.
6
Based on electronic nose and multi-omics, investigate the dynamic changes of volatile and non-volatile organic compounds in waxy wheat Baijiu from different years.
Food Chem X. 2024 Sep 28;24:101864. doi: 10.1016/j.fochx.2024.101864. eCollection 2024 Dec 30.
7
Bacterial composition and physicochemical characteristics of sorghum based on environmental factors in different regions of China.
Front Microbiol. 2024 Jun 28;15:1422471. doi: 10.3389/fmicb.2024.1422471. eCollection 2024.
8
Organic-Acid-Sensitive Visual Sensor Array Based on Fenton Reagent-Phenol/Aniline for the Rapid Species and Adulteration Assessment of Baijiu.
Foods. 2024 Jul 5;13(13):2139. doi: 10.3390/foods13132139.
9
Comparison of physicochemical parameters, microbial community composition and flavor substances during mechanical and traditional brewing process of Jiang-flavor baijiu.
Food Sci Biotechnol. 2024 Jan 3;33(8):1909-1919. doi: 10.1007/s10068-023-01483-y. eCollection 2024 Jun.
10
Unveiling the microbiota of sauce-flavor and its relationships with flavors and color during maturation.
Front Microbiol. 2024 Jan 24;15:1345772. doi: 10.3389/fmicb.2024.1345772. eCollection 2024.
本文引用的文献
1
Liquor Flavour Is Associated With the Physicochemical Property and Microbial Diversity of Fermented Grains in Waxy and Non-waxy Sorghum () During Fermentation.
Front Microbiol. 2021 Jun 17;12:618458. doi: 10.3389/fmicb.2021.618458. eCollection 2021.
2
Genetic diversity and population structure of the amylolytic yeast Saccharomycopsis fibuligera associated with Baijiu fermentation in China.
J Microbiol. 2021 Aug;59(8):753-762. doi: 10.1007/s12275-021-1115-7. Epub 2021 Jul 5.
3
Microbial composition and dynamic succession during the Daqu production process of Northern Jiang-flavored liquor in China.
3 Biotech. 2021 May;11(5):224. doi: 10.1007/s13205-021-02779-8. Epub 2021 Apr 18.
4
Daqu microbiota exhibits species-specific and periodic succession features in Chinese baijiu fermentation process.
Food Microbiol. 2021 Sep;98:103766. doi: 10.1016/j.fm.2021.103766. Epub 2021 Feb 12.
5
Effects of initial temperature on microbial community succession rate and volatile flavors during Baijiu fermentation process.
Food Res Int. 2021 Mar;141:109887. doi: 10.1016/j.foodres.2020.109887. Epub 2020 Nov 10.
6
Analysis of microbial diversity and functional differences in different types of high-temperature Daqu.
Food Sci Nutr. 2020 Dec 17;9(2):1003-1016. doi: 10.1002/fsn3.2068. eCollection 2021 Feb.
7
Characterizing the effect of packaging material and storage temperature on the flavor profiles and quality of soy sauce.
J Food Sci Technol. 2020 Apr;57(4):1544-1552. doi: 10.1007/s13197-019-04190-x. Epub 2019 Nov 28.
8
Multiple Batches of Fermentation Promote the Formation of Functional Microbiota in Chinese Miscellaneous-Flavor Baijiu Fermentation.
Front Microbiol. 2020 Jan 31;11:75. doi: 10.3389/fmicb.2020.00075. eCollection 2020.
9
Bioturbation effect of fortified Daqu on microbial community and flavor metabolite in Chinese strong-flavor liquor brewing microecosystem.
Food Res Int. 2020 Mar;129:108851. doi: 10.1016/j.foodres.2019.108851. Epub 2019 Nov 30.
10
Microbial Diversity and Physicochemical Characteristics of the Maotai-Flavored Liquor Fermentation Process.
J Nanosci Nanotechnol. 2020 Jul 1;20(7):4097-4109. doi: 10.1166/jnn.2020.17522.
Zotero 插件