中国酿造2026，Vol.45Issue(8)：21-30,10.DOI:10.11882/j.issn.0254-5071.2026.08.003
酱香型白酒高温大曲研究进展
Research Progress of High-Temperature Daqu for Sauce-Flavor Baijiu
摘要
Abstract
As one of the six major distilled spirits worldwide,Chinese Baijiu carries a long history and profound cultural heritage,and its exclusive brewing techniques embody the wisdom of Chinese craftsmen.Among all flavor types of Baijiu,sauce-flavor(Jiangxiangxing)Baijiu has received much attention due to its distinctive flavor and wide market recognition.This type of Baijiu uses a pit with a mud bottom and stone walls as the fermentation vessel and high-temperature Daqu as the core saccharifying and fermenting agent to complete the brewing process.High-temperature Daqu,regarded as the"backbone of sauce-flavor Baijiu",has a decisive impact on the flavor characteristics and overall quality of the final liquor.This paper aims to systematically review the research progress on the application of traditional high-temperature Daqu in the production of sauce-flavor Baijiu.It focuses on summarizing the research progress from the aspects of Daqu-making process,physicochemical indicators,enzymatic characteristics,and microbial community structures to facilitate a comprehensive understanding of up-to-date research trends for industrial practitioners and researchers,and promote in-depth exploration in relevant fields.关键词
酱香型白酒/高温大曲/微生物群落/风味物质Key words
sauce-flavor Baijiu/high-temperature Daqu/microbial community/flavor compound分类
轻工纺织引用本文复制引用
徐书港,刘春丽,韦露露,仁蓉,文永,程平言,唐云容,何开萍..酱香型白酒高温大曲研究进展[J].中国酿造,2026,45(8):21-30,10.基金项目
贵州省科技计划项目(黔科合基础-ZD[2025]018) （黔科合基础-ZD[2025]018）
