中国酿造2026，Vol.45Issue(8)：39-50,12.DOI:10.11882/j.issn.0254-5071.2026.08.005
不同香型白酒人工催陈技术研究进展
Research Progress on Artificial Aging Technology for Baijiu with Different Flavor Types
摘要
Abstract
Aging is a critical process determining the quality of Baijiu,yet natural aging is time-consuming and costly.Artificial aging technologies have been developed to address such limitations.These technologies are categorized into physical,chemical,biological and comprehensive methods,which function to promote molecular association within the liquors and accelerate aging-related reactions,including oxidation and esterification.Nevertheless,current technologies generally encounter obstacles such as ambiguous action mechanisms,unstable flavor quality of treated liquor and barriers to large-scale industrial application.Accordingly,systematic investigation into the natural aging rules and artificial aging regulatory mechanism of Baijiu is of great significance.This paper reviews recent advances and application limitations concerning natural aging evolution patterns of various flavor-type Baijiu and four types of artificial aging technologies(physical,chemical,biological and comprehensive methods),and prospects future research trends.It aims to offer references for developing precise aging technologies with controllable flavor,high efficiency and low energy consumption,and facilitate high-quality development of the Baijiu industry.关键词
白酒/人工催陈技术/物理催陈/化学催陈/生物催陈/综合催陈Key words
Baijiu/artificial aging technology/physical aging/chemical aging/biological aging/comprehensive aging分类
轻工纺织引用本文复制引用
胡小霞,钟航,邓宦权,黄小俐,路虎,席德州..不同香型白酒人工催陈技术研究进展[J].中国酿造,2026,45(8):39-50,12.基金项目
贵州省科技计划项目(黔科合成果[2023]一般145) （黔科合成果[2023]一般145）
