摘要
相对于高度白酒,低度白酒具有耗粮低、耗能少、适口度高等特点,符合我国酒类发展政策和世界酒类消费潮流。但低度白酒在生产和贮藏中存在着酸增酯减、沉淀浑浊、风味成分改变等问题。基于此,该文综述低度白酒的生产工艺、降度后酒体出现的问题及相应的解决措施,旨在为未来低度白酒生产提供借鉴和参考。
Compared with high-alcohol baijiu,low-alcohol baijiu is characterized by low grain consumption,low energy consumption,and high palatability,which conforms to China's liquor development policy and the trend of world liquor consumption.However,the production and storage of low-alcohol baijiu have problems such as the acid increasing,ester reduction,precipitation-turbidity,and flavor component changes.The production technology of low-alcohol baijiu,the problems induced by alcohol reduction,and the corresponding solutions were summarized,with a view to providing references for the production of low-alcohol baijiu in the future.
作者
陈锡
陆玮
李贺贺
刘梦瑶
孙金沅
CHEN Xi;LU Wei;LI Hehe;LIU Mengyao;SUN Jinyuan(Key Laboratory of Geriatric Nutrition and Health(Beijing Technology and Business University),Ministry of Education,Beijing 100048,China;Beijing Laboratory for Food Quality and Safety,Beijing Technology and Business University,Beijing 100048,China;Anhui Gujing Distillery Company Limited,Bozhou 236820,Anhui,China)
出处
《食品研究与开发》
CAS
北大核心
2023年第23期168-173,共6页
Food Research and Development
基金
国家重点研发计划项目(2022YFF0606801)。
关键词
低度白酒
生产工艺
沉淀
浑浊
稳定性
low-alcohol baijiu
production technology
precipitation
turbidity
stability
