Research Process on Off-odor Compounds in Quality Defective Liquor of Maotai-Flavor Liquor

YANG Liang; ZHANG Chun-lin; WU De-guang; PENG Tao; HE Hui

doi:10.13386/j.issn1002-0306.2019.19.058

YANG Liang, ZHANG Chun-lin, WU De-guang, PENG Tao, HE Hui. Research Process on Off-odor Compounds in Quality Defective Liquor of Maotai-Flavor Liquor[J]. Science and Technology of Food Industry, 2019, 40(19): 333-337,344. DOI: 10.13386/j.issn1002-0306.2019.19.058

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Research Process on Off-odor Compounds in Quality Defective Liquor of Maotai-Flavor Liquor

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A certain amount of quality defective liquor will inevitably form during the brewing process of liquor. The existence of defective liquor restricts the production and quality of premium liquor,avoid the production of defective liquor has become a major problem. This paper reviewes the research progress on the chemical essence,detection methods,metabolic microorganisms,biological control and flavor optimization methods of the typical defective maotai-flavor liquor,taking the hetero-smelling substances as the main line,so as to provide reference for the further research on maotai-flavor defective liquor in the future.

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Science and Technology of Food Industry

Research Process on Off-odor Compounds in Quality Defective Liquor of Maotai-Flavor Liquor

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