摘要
介绍了在以风味导向技术为学术思想指导下,中国白酒酿造基础研究的最新进展,包括对中国白酒的风味化合物、特征风味化合物、功能微生物等基础和应用的相关研究。近年,中国白酒研究成果系统地将白酒的微量组分研究从微量组分研究的分析化学层面提升到对风味化合物认识的风味化学层面;从传统微生物学研究进入到分子微生物学的层面;从经验性的应用工作延伸到探索中国白酒自身酿造规律的应用研究层面。建立的风味定向分析技术对于丰富我国白酒风味的理论和实践有着重要价值,将推动中国白酒新一轮的技术跨越和进步。
The latest research advance in flavor-oriented analytic technology for liquor-making was introduced including the research on basic application of flavoring compounds in liquor, characteristic flavoring compounds in liquor, and functional microbes etc. In recent years in China, the research on liquor has upgraded systematically from previous analytical chemistry （research on liquor trace compositions） to flavor chemistry （research on liquor flavoring compounds）, from traditional microbiology research to molecular microbiology research, from original empirical application to the exploration on intrinsic liquor-making rules. The development of flavor-oriented analytic technology is of important values in perfecting the theories and the practice of liquor flavor, which would surely advance a new round of technical breakthrough and technical progress in liquor-making industry.
出处
《酿酒科技》
北大核心
2012年第1期17-23,共7页
Liquor-Making Science & Technology
基金
中国白酒169计划
国家支撑计划重点项目(2007BAK36B02
2008BAI63B06)
国家重点实验室目标导向课题(SKLF-MB-200801)
国家自然科学基金(NSFC31000806
3047006
20872050)
关键词
风味技术
白酒酿造
基础研究
flavor-oriented analytic technology
liquor-making
basic research
