曾庆军，周鸿翔^*，邱树毅，刘 凡

（贵州大学酿酒与食品工程学院，贵州贵阳 550025）

摘要：白酒陈化指的是为了降低新酒味，增加陈酒感的贮存过程，也是提高白酒质量必不可少的环节。本文首先对白酒在陈化过程中的挥发性物质整体风味变化规律进行归纳，并对不同香型且不同陈化时间相关性物质的含量比值进行分析总结，包括乙缩醛/乙醛、乙酸乙酯/乙酸、己酸乙酯/己酸、各类醇/相应的各类酸、异戊醛/异戊醇和异丁醛/异丁醇。根据陈化年份找出其倍数关系，可以得出不同香型白酒之间物质含量存在的个性与共性。对现有人工物理催陈技术进行归纳总结，更好地为白酒陈化机理的深入研究提供依据。只有清楚白酒陈化过程中发生的物理化学变化内在原理，进一步探索其相关物质转化机制，才能为白酒科学贮存和白酒物理催陈技术发展提供有益参考。

关键词：白酒；陈化；挥发性物质；含量变化；物理催陈

中图分类号：TS262.3   文献标识码：A   文章编号：1674-506X（2023）01-0126-0008

Research Progress of Volatile Matter Content Change and Physical Aging Technology in Baijiu Aging

ZENG Qingjun, ZHOU Hongxiang^*, QIU Shuyi, LIU Fan

(School of Liquor and Food Engineering,Guizhou University,Guiyang Guizhou 550025,China)

Abstract: Baijiu aging refers to the storage process to reduce the new liquor taste and increase the old liquor feeling. It is also an essential link to improve the quality of Baijiu. This paper first summarizes the overall flavor change law of volatile substances in Baijiu during aging,and analyzes and summarizes the content ratio of substances related to different flavor types and aging times,including acetal/acetaldehyde, ethyl acetate/acetic acid, ethyl hexanoate/hexanoic acid, various alcohols/corresponding acids, isovaleraldehyde/isoamyl alcohol and isobutyraldehyde/isobutyl alcohol. And according to the aging year, the multiple relationship can be found out, and the individuality and commonness of the substance content of different flavor Baijiu can be obtained. And summarize the existing artificial physical aging technology, so as to better study the aging mechanism of Baijiu. Only by understanding the internal principle of physical and chemical changes in the aging process of Baijiu and further exploring the transformation mechanism of its related substances, can we provide a useful reference for the scientific storage of Baijiu and the development of physical aging technology of Baijiu.

Keywords: baijiu; aging; volatile substances; content change; physical aging

doi: 10.3969/j.issn.1674-506X.2023.01-018

收稿日期：2022-07-04

基金项目：贵州省科技计划项目“蓝莓酒技术研发”（黔科合支撑［2022］重点006号）

作者简介：曾庆军（1997-），女，硕士研究生。研究方向：白酒风味物质分析。

*通信作者：周鸿翔（1975-），男，副教授。研究方向：食品工艺。

引用格式:曾庆军,周鸿翔,邱树毅,等.白酒陈化挥发性物质含量变化及物理催陈技术研究进展[J].食品与发酵科技,2023,59(1):126-133.