中国酿造2026，Vol.45Issue(8)：51-57,7.DOI:10.11882/j.issn.0254-5071.2026.08.006
白酒陈酿机理及人工催陈技术研究进展
Research Progress on Aging Mechanism and Artificial Aging Technology of Baijiu
摘要
Abstract
Aging is a crucial process for improving the sensory quality and promoting flavor harmony of freshly distilled Baijiu.Traditional natural aging can effectively promote liquor quality improvement,but it is restricted by long storage cycles and high economic costs.This review systematically summarizes the aging mechanisms of Baijiu and the core physical and chemical variations occurring during the aging,including ethanol-water molecular association,volatilization of low-boiling-point compounds,esterification-hydrolysis,oxidation-reduction,and acetal formation,and highlights the current development status of artificial aging technologies.On this basis,this review further systematically analyzes the research progress in combined aging and novel aging technologies and proposes future research prospects,covering multi-physical field coupled aging,intelligent process regulation,and the construction of standardized evaluation systems,combined with the development trend of intelligent manufacturing and digital technology in the Baijiu industry,aiming to provide a theoretical reference for the in-depth exploration of Baijiu aging mechanisms and the development of efficient artificial aging technologies.关键词
白酒/陈酿机理/人工催陈/风味物质/智能酿造Key words
Baijiu/aging mechanism/artificial aging/flavor compound/intelligent brewing分类
轻工纺织引用本文复制引用
朱明宣,李泽,任俊宇,王振勇,寻之畅,赵先炎,张圣奎,胡文效,邱磊..白酒陈酿机理及人工催陈技术研究进展[J].中国酿造,2026,45(8):51-57,7.基金项目
山东省科技型中小企业创新能力提升工程项目(2024TSGC0460) （2024TSGC0460）
国家自然科学基金青年科学基金项目(32302508) （32302508）
济南市"新高校20条"资助项目(202333053) （202333053）
