摘要
酒作为大众喜爱的饮品,人们对其需求量和品质的要求在不断提高。高级醇是酒中最主要的呈味物质之一,适量的高级醇可赋予酒体醇香的口感、增加酒体协调性,而高级醇含量过高或过低均会影响酒体的口感,当高级醇含量超过一定限度时还会对饮用者的身体健康造成损害。因此,调控酒中高级醇的含量及比例对有效提高酒体品质、促进酒产业健康发展具有重要意义。该文系统阐述酒中高级醇的形成机制,总结发酵工艺、酿酒酵母菌株以及菌株选育对高级醇的影响,旨在为酒工业化生产中高级醇精细化调控提供参考。
People have increasing requirements for the yield and quality of liquor as a popular drink.Higher alcohols are a group of major flavor substances in liquor.Moderate content of higher alcohols can endow liquor with a mellow taste and enhance its coordination.Excessive or insufficient higher alcohols will spoil the liquor taste.The liquor with the content of higher alcohols exceeding a certain limit would cause harm to the human body.Therefore,regulating the content and proportion of higher alcohols are of great significance to improve the quality of liquor and promote the healthy development of the liquor industry.The formation mechanism of higher alcohols was systematically introduced and the effects of fermentation process,Saccharomyces cerevisiae strains,and strain breeding on higher alcohols were summarized to provide a reference for the fine regulation of higher alcohols in the industrialized production of liquor.
作者
李园子
郭慧敏
田伏锦
王凤寰
廖永红
LI Yuanzi;GUO Huimin;TIAN Fujin;WANG Fenghuan;LIAO Yonghong(School of Light Industry,Beijing Technology and Business University,Beijing 100048,China)
出处
《食品研究与开发》
CAS
2024年第1期160-169,共10页
Food Research and Development
基金
国家自然科学基金项目(32100068)
北京市教育委员会科技计划一般项目(KM202210011009)。
关键词
酒
高级醇
酿酒酵母
发酵工艺
代谢调控
liquor
higher alcohols
Saccharomyces cerevisiae
fermentation process
metabolic regulation
