食品科学技术学报2025，Vol.43Issue(4)：25-34,10.DOI:10.12301/spxb202500244
中国威士忌的风味特征
Flavor Characteristics of Chinese Whisky
摘要
Abstract
Chinese whisky gradually established a regionally distinctive flavor profile by innovating in local raw materials,yeast strains,oak barrel selection,and storage techniques while inheriting traditional craftsmanship.The current research on the flavor of Chinese whisky was systematically summarized,focusing on the composition and formation mechanisms of flavor substances,including the dynamic changes of esters,alcohols,acids,aldehydes,and other compounds during fermentation,distillation,and aging.The impacts of oak barrel types,raw material selection,aging processes,yeast strains,and distillation techniques on flavor characteristics were further explored.The results indicated that esters and alcohols were core flavor components:esters significantly enhanced aroma complexity with prolonged aging,while alcohols exhibited regional diversity due to variations in raw materials and processes.Oak barrels contributed characteristic flavors such as vanillin and syringaldehyde through lignin degradation,while the application of domestic Mongolian oak barrels accentuated distinctive oriental sandalwood characteristics.Diversified grain selections and synergistic yeast metabolism provided a foundation for flavor innovation.Additionally,distillation methods markedly influenced the retention and separation of volatile compounds,directly shaping the final flavor layers.This review aimed to consolidate current research findings,offering scientific insights and technical references for optimizing the flavor quality of domestic whisky,promoting standardized production,and enhancing international competitiveness.It also highlighted future priorities,including interdisciplinary collaboration,the establishment of a localized flavor database,and the exploration of innovative aging technologies and raw material adaptability studies.关键词
中国威士忌/风味形成机制/挥发性化合物/发酵工艺/本土原料Key words
Chinese whisky/flavor formation mechanisms/volatile compounds/fermentation processes/local raw materials分类
轻工纺织引用本文复制引用
冯涛,马辰玮..中国威士忌的风味特征[J].食品科学技术学报,2025,43(4):25-34,10.基金项目
国家自然科学基金资助项目(32102123).National Natural Science Foundation of China(32102123). （32102123）
