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造过程中中国大米葡萄酒的风味和质量研究进展

Xi Mao¹, Shi-Jun Yue¹, Ding-Qiao Xu¹

¹Key Laboratory of Shaanxi Administration of Traditional Chinese Medicine for TCM Compatibility, and State Key Laboratory of Research & Development of Characteristic Qin Medicine Resources (Cultivation), and Shaanxi Key Laboratory of Chinese Medicine Fundamentals and New Drugs Research, Shaanxi University of Chinese Medicine, Xi'an 712046, Shaanxi Province, China.

|September 18, 2023

概括

研究了中国大米葡萄酒 (CRW) 的风味化合物和造技术. 本研究详细介绍了香味特征,形成途径以及在CRW生产中减少危险的乙基碳酸盐 (EC) 的方法.

科学领域:

食品科学食品科学食品科学
发酵技术的发酵技术
分析化学分析化学

背景情况:

中国大米酒 (CRW) 是一种传统的酒精饮料,具有复杂的风味特征.
味道来源于谷物,料 (Qu),微生物代谢和化学反应.
乙基碳酸盐 (EC) 是一种危险化合物,在CRW造过程中需要控制度.

研究的目的:

编制CRW风味化合物的芳香描述和值.
阐明CRW造工艺与风味形成之间的关系.
概述降低EC水平的策略,并总结新的造技术.

主要方法:

关于风味化合物和芳香特征的文献综述.
在CRW发酵过程中微生物和化学反应的分析.
研究新的CRW造技术及其对风味和EC的影响.
不同造方法的比较分析.

主要成果:

确定主要的挥发性和非挥发性化合物,这些化合物有助于CRW香味.
了解CRW造阶段 (预处理,发酵,杀菌,老化) 的风味发展.
在CRW中减轻乙基碳酸盐形成的方法的评估.

结论:

新的造技术为提高CRW质量和减少EC提供了潜力.
优化发酵和老化过程对于理想的风味特征至关重要.
进一步的研究可以指导开发更安全,更高质量的CRW.

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