影响酱香型白酒风味的主要因素有哪些。

Niu Jiao, Yang Shiqi, Shen Yi, Cheng Wei, Li Hehe, Sun Jinyuan, Huang Mingquan, Sun Baoguo

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.

Foods. 2022 Nov 7;11(21):3534. doi: 10.3390/foods11213534.

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.

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。