何 欢1，邓 丹2，陈 维2，陈绍依1，周鸿翔1*
（1.贵州大学酿酒与食品工程学院，贵州省发酵工程与生物制药重点实验室，贵州贵阳 550025；
2.贵州茅台（集团）生态农业产业发展有限公司，贵州贵阳 550025）
摘要：白兰地的生产一般涉及发酵、蒸馏、陈酿和装瓶，而陈酿被认为是白兰地生产过程中最重要的环节。新蒸白兰地中，除乙醇外其他风味物质的含量和种类都很低，但陈酿后一些物质会增加。白兰地的陈酿是在复杂的反应体系中进行的，该体系涉及许多物理化学反应和风味物质变化，这些所有变化都会影响白兰地的最终品质。本文简述了白兰地陈酿时发生的物理化学变化，并对一些挥发性、不挥发性物质的陈酿变化进行综述，旨在为国内白兰地工业化生产和发展提供一定的参考依据和理论基础。
关键词：白兰地；风味物质；陈酿变化；研究进展
中图分类号：TS262.38 文献标识码：A 文章编号：1674-506X（2022）05-0093-0008
Research Progress on Changes of Flavor Substances During Brandy Aging
HE Huan1, DEN Dan2, CHEN Wei2, CHEN Shaoyi1, ZHOU Hongxiang1*
（1.Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang Guizhou 550025, China;
2. Guizhou Maotai（Group）Ecological Agriculture Industry Development Co., Ltd., Guiyang Guizhou 550025, China）
Abstract：The production of brandy generally involves fermentation, distillation, aging and bottling, and aging is considered to be the most important link in the production process of brandy. In new steamed brandy, the content and types of other flavor substances except ethanol are very low, but some substances will increase after aging. The aging of brandy is carried out in a complex reaction system, which involves many physical and chemical reactions and flavor substance changes, all of which will affect the final quality of brandy. In this paper, the physical and chemical changes of brandy during aging were briefly described, and the aging changes of some volatile and nonvolatile substances were summarized, in order to provide some reference and theoretical basis for the industrial production and development of brandy in China.
Keywords：brandy; flavor substances; aging change; research progress
doi：10.3969/j.issn.1674-506X.2022.05-016
收稿日期：2022-04-10
基金项目：贵州省科技项目计划“蓝莓酒技术研发”（黔科合支撑［2022］重点006号）；贵州省科技项目计划“蓝莓果酒专用发酵菌种的筛选及生产示范”（黔科合支撑［2020］1Y021号）
作者简介：何欢（1997-），女（布依族），硕士研究生。研究方向：果酒发酵工艺及风味分析。
*通信作者：周鸿翔（1975-），男，副教授。研究方向：发酵工程。
引用格式：何欢,邓丹,陈维,等.白兰地陈酿过程中风味物质变化研究进展[J].食品与发酵科技,2022,58(5):93-100.
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