Research Advances in Artificial Aging Technology of Baijiu

JIANG Xiangrui; JIANG Yanming; ZHANG Juan; CAI Fengjiao; ZHANG Ruijing; XU Jian

doi:10.13386/j.issn1002-0306.2020070362

Volume 42 Issue 17

Aug. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(17): 389-396. > DOI: 10.13386/j.issn1002-0306.2020070362

JIANG Xiangrui, JIANG Yanming, ZHANG Juan, et al. Research Advances in Artificial Aging Technology of Baijiu[J]. Science and Technology of Food Industry, 2021, 42(17): 389−396. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020070362.

Citation:

PDF (835 KB)

Research Advances in Artificial Aging Technology of Baijiu

School of Biological Engineering and Food, Hubei University of Technology,Industrial Fermentation Hubei Collaborative Innovation Center, Key Laboratory of Fermentation Engineering, Ministry of Education, Wuhan 430068, China

More Information

Received Date: July 28, 2020
Available Online: July 07, 2021

Graphical Abstract

Abstract

Abstract

Natural aging of Baijiu have the problems of long production cycle, large occupation area and high investment cost. Thus, artificial aging technology of Baijiu has received extensive attention. At present, the common artificial aging technologies of Baijiu include physical aging, chemical aging and biological aging, among which the application potential of physical aging and biological aging is relatively large. The application of these technologies can shorten storage time significantly, improve Baijiu quality and lower production costs. In this paper, Baijiu aging mechanism, storage conditions and the research advances of artificial aging technology are summarized and the different aging techniques and their application prospects are analyzed and compared. The purpose of this paper is to provide reference for the research of Baijiu artificial aging in the future.
- baijiu,
- artificial aging technology,
- molecular association,
- physical aging,
- biological aging

FullText(HTML)

References (60)

References

[1]	乔华. 白酒陈化机理的研究及应用[D]. 太原: 山西大学, 2013. Qiao Hua. Research and application of aging mechanism of liquor liquor[D]. Taiyuan: Shanxi University, 2013.
[2]	Bordiga Matteo, Rinaldi Maurizio, Locatelli Monica, et al. Characterization of Muscat wines aroma evolution using comprehensive gas chromatography followed by a post-analytic approach to 2D contour plots comparison[J]. Food Chemistry,2013,140(1-2):56−67.
[3]	M L Xu, Y Yu, H S Ramaswamy, et al. Characterization of Chinese liquor aroma components during aging process and liquor age discrimination using gas chromatography combined with multivariable statistics[J]. Scientific Reports,2017,7(1):9553−2704. doi: 10.1038/s41598-017-09086-4
[4]	舒杰, 刘东红, 江涛, 等. 黄酒超声陈化机理的研究[J]. 中国食品学报,2014,14(5):43−48. [Shu Jie, Liu Donghong, Jiang Tao, et al. Study on the ultrasonic aging mechanism of yellow rice wine[J]. Journal of Chinese institute of Food Science and technology,2014,14(5):43−48.
[5]	范文来, 徐岩. 白酒79个风味化合物嗅觉阈值测定[J]. 酿酒,2011,38(4):80−84. [Fan Wen, Xu Yan. Smell threshold of 79 flavor compounds[J]. brewing,2011,38(4):80−84. doi: 10.3969/j.issn.1002-8110.2011.04.034
[6]	郑福平, 马雅杰, 侯敏, 等. 世界6大蒸馏酒香气成分研究概况与前景展望[J]. 食品科学技术学报,2017,35(2):1−12. [Zheng Fuping, Ma Yajie, Hou Min, et al. Overview and prospect of world 6 distilled wines[J]. Journal of Food Science and Technology,2017,35(2):1−12. doi: 10.3969/j.issn.2095-6002.2017.02.001
[7]	敖锐, 彭茵, 陈仁远, 等. 酱香型白酒的勾调和调味酒的运用[J]. 酿酒科技,2016(12):74−76. [Ao Rui, Peng Yin, Chen Renjian, et al. Maotai-flavor liquor blending the use of flavored wine[J]. Liquor-Making Science & Technology,2016(12):74−76.
[8]	GAO W, FAN W, XU Y. Characterization of the key odorants in light aroma type Chinese liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies[J]. Journal of Agricultural and Food Chemistry,2014,62(25):5796−5804. doi: 10.1021/jf501214c
[9]	米盛景, 张志刚. 白酒老熟的人工催化方法[J]. 酿酒科技,2012(4):80−83. [Mi Shengjing, Zhang Zhigang. Artificial catalytic method of old liquor[J]. Liquor-Making Science & Technology,2012(4):80−83.
[10]	Sun Xiangyu, Li Le, Ma Tingting, et al. High hydrostatic pressure treatment: An artificial accelerating aging method which did not change the region and variety non-colored phenolic characteristic of red wine[J]. Innovative Food Science and Emerging Technologies,2016,33:123−134. doi: 10.1016/j.ifset.2015.10.017
[11]	王允圃, 任娜, 刘玉环, 等. 白酒陈酿技术的研究进展[J]. 中国酿造,2011(7):5−8. [Wang Yunpu, Ren Na, Liu Yuhuan, et al. Research progress of liquor aging technology[J]. China brewing,,2011(7):5−8. doi: 10.3969/j.issn.0254-5071.2011.07.002
[12]	乔华, 马燕红, 赵振午, 等. 基于黏度研究清香型白酒中乙醇-水缔合行为[J]. 食品科学,2011,32(15):14−19. [Qiao Hua, Ma Yanhong, Zhao Zhenwu, et al. Study on alcohol-water association in fragrant liquor based on viscosity[J]. Food science,2011,32(15):14−19.
[13]	余乾伟. 传统白酒酿造技术[M]. 第二版. 北京: 中国轻工业出版社, 2019. Yu Qianwei. Traditional Liquor-making Technology[M]. The second edition. Beijing: China Light Industry Press, 2019.
[14]	阎玮, 毕阳. 白酒陈化机理及陈化技术研究进展[J]. 甘肃农业,2017(22):28−32. [Yan Wei, Bi Yang. Research progress on aging mechanism and aging technology of liquor[J]. Gansu Agriculture,2017(22):28−32.
[15]	K A Jacques, T P Lyons, D R Kelsall. The Alcohol Textbook 2003[M]. Nottingham: Nottingham University Press, 2003, 531-537.
[16]	Cabaroglu, T. & Yilmaztekin, M. Methanol and major volatile compounds of Turkish Raki and effect of distillate source[J]. Journal of the Institute of Brewing,2011,117(1):98−105. doi: 10.1002/j.2050-0416.2011.tb00449.x
[17]	潘建军, 刘念, 张磊, 等. 白酒老熟与储存条件的关系[J]. 食品与发酵科技,2011,47(5):87−90. [Pan Jianjun, Liu Nian, Zhang Lei, et al. Relationship between aging and storage conditions of liquor[J]. Food and Fermentation Sciences & Technology,2011,47(5):87−90. doi: 10.3969/j.issn.1674-506X.2011.05.024
[18]	黄慧芬, 刘俊, 吴小霞, 等. 陶瓷容器贮酒与酒体品质的关联性研究[J]. 酿酒科技,2018(6):65−71. [Huang Huifen, Liu Jun, Wu Xiaoxia, et al. Correlativity between liquor storage in ceramic containers and liquor quality[J]. Liquor-Making Science & Technology,2018(6):65−71.
[19]	高本杰. 可控宽温区对白酒陈酿的影响研究[D]. 济南: 齐鲁工业大学, 2017. Gao Benjie. The research for influence of wide temperature controlling area on liquor aging[D]. Jinan: Qilu University of Technology, 2017.
[20]	Olivier Geffroy, Ricardo Lopez, Eric Serrano, et al. Changes in analytical and volatile compositions of red wines induced by pre-fermentation heat treatment of grapes[J]. Food Chemistry,2015,187:243−253. doi: 10.1016/j.foodchem.2015.04.105
[21]	Joshua Godshaw, Helene Hopfer, Jenny Nelson, et al. Comparison of dilution, filtration, and microwave digestion sample pretreatments in elemental profiling of wine by ICP-MS[J]. Molecules,2017,22(10):1609. doi: 10.3390/molecules22101609
[22]	代佳慧, 刘建学, 韩四海, 等. 微波辐射对浓香型白酒中乙酸和乙酸乙酯的影响[J]. 食品与机械,2019,35(2):33−36, 54. [Dai Jiahui, Liu Jianxue, Han Sihai, et al. Effect of microwave radiation on acetic acid and ethyl acetate in Luzhou-flavor liquor[J]. Food & Machinery,2019,35(2):33−36, 54.
[23]	胡诗琪, 栾东磊, 樊玉霞, 等. 白酒微波催陈及其工艺优化[J]. 食品与机械,2019,35(3):189−194. [Hu Shiqi, Luan Donglei, Fan Yuxia, et al. Study on the microwave aging of spirit and optimization of its process[J]. Food & Machinery,2019,35(3):189−194.
[24]	杨婷, 农绍庄, 刘畅, 等. 白酒的微波陈化研究[J]. 食品工业,2014,35(2):109−112. [Yang Ting, Nong Shaozhuang, Liu Chang, et al. Study on aging of liquor by microwave[J]. The Food Industry,2014,35(2):109−112.
[25]	刘凤叶. 超声波对镇江香醋的催陈作用及其机理研究[D]. 镇江: 江苏大学, 2017. Liu Fengye. Effect and mechanism of ultrasonic treatments the aging process of Zhenjiang vinegar[D]. Zhenjiang: Jiangsu University, 2017.
[26]	Tiwari BK, Patras A, Brunton N. Effect of ultrasound processing on anthocyanins and color of red grape juice[J]. Ultrasonics Sonochemistry,2010,17(3):598−604. doi: 10.1016/j.ultsonch.2009.10.009
[27]	Sunartio MAD, Kentish S. Modification of food ingredients by ultrasound to improve functionality: A preliminary study on a model system[J]. Innovative Food Science and Emerging Technologies,2008,9(2):155−160. doi: 10.1016/j.ifset.2007.05.005
[28]	Leonhardt CG, Morabito JA. Application of the ultrasonic radiation for a duration sufficient for the cavitation to remove entrained gases: U. S., US7220439 B2[P]. 2007−05−22.
[29]	Zheng Xinhua, Zhang Min, Fang Zhongxiang, et al. Effects of low frequency ultrasonic treatment on the maturation of steeped greengage wine[J]. Food Chemistry,2014,162:264−269. doi: 10.1016/j.foodchem.2014.04.071
[30]	魏群舒, 杨勇, 陈雨, 等. 超声波催陈米香型白酒的研究[J]. 中国酿造,2017,36(10):66−70. [Wei Shuqun, Yang Yong, Chen Yu, et al. Accelerating aging of rice-flavor Baijiu by ultrasonic wave[J]. China Brewing,2017,36(10):66−70. doi: 10.11882/j.issn.0254-5071.2017.10.015
[31]	吴佳敏, 伍时华, 杨晓, 等. 生料发酵白酒超声陈化条件[J]. 食品工业,2020,41(3):65−70. [Wu Jiamin, Wu Shihua, Yang Xiao, et al. The ultrasonic aging condition of uncooked fermentation liquor[J]. The Food Industry,2020,41(3):65−70.
[32]	莫瑞深. 低频超声对黄酒催陈效果的研究[J]. 广西轻工业,2007(9):16−18. [Mo Ruishen. Effect of low frequency ultrasound on aging of yellow rice wine[J]. Light Industry Science and Technology,2007(9):16−18. doi: 10.3969/j.issn.1003-2673.2007.09.007
[33]	赫桂丹. 高电压脉冲电场白酒快速催陈的研究[D]. 长春: 吉林大学, 2006. He Guidan. Fast accelerating aging of liquor by high intensity pulsed electric fields[D]. Changchun: Jilin University, 2006.
[34]	蒋耀庭, 汪智超, 陈昌兵. 静电设备在酿造品生产中的应用[J]. 中国酿造,2006(2):1−5. [Jiang Yaoting, Wang Zhichao, Chenchangbing. Application of static electricity equipments in fermented food production[J]. China Brewing,2006(2):1−5. doi: 10.3969/j.issn.0254-5071.2006.02.001
[35]	Robert Z, Sonja S, Nikola G, et al. Radiation Physics and Chemistry[M].Oxford: Pergamon Press Ltd,2008, 77: 162.
[36]	张苗苗, 陆栋, 曹国珍, 等. 电子束辐照对白酒香气组分影响的研究[J]. 食品工业科技,2013,34(21):103−106. [Zhang Miaomiao, Lu Dong, Cao Guozhen, et al. Research of the effect of electron beam irradiation to aroma components in liquor[J]. Science and Technology of Food Industry,2013,34(21):103−106.
[37]	张满满, 谢康俊, 齐伟, 等. 电子束辐照陈化大曲白酒和小曲白酒[J]. 辐射研究与辐射工艺学报,2018,36(5):39−45. [Zhang Manman, Xie Kangjun, Qi Wei, et al. Electron-beam irradiation aging of Daqu liquor and Xiaoqu liquor[J]. Journal of Radiation Research and Radiation Processing,2018,36(5):39−45.
[38]	潘忠汉, 王汝候, 等. 激光陈化白酒及其机理研究[J]. 激光杂志,1988(2):100−105. [Pan Zhonghan, Wang Ruhou. et al. Study on laser aging liquor and its mechanism[J]. Laser Magazine,1988(2):100−105.
[39]	李惠庆, 邵耀椿, 韩玖荣. 激光人工陈化大曲酒的探讨[J]. 江苏农学院学报,1987(3):45−46. [Li Huiqing, Shao Yaochun, Han Jiurong. Discussion on artificial aging of Daqu liquor by laser[J]. Journal of Yangzhou University(Agricultural and Life Science Edition),1987(3):45−46.
[40]	Jia Wei, Li Yunlong, Du An, et al. Foodomics analysis of natural aging and gamma irradiation maturation in Chinese distilled Baijiu by UPLC-Orbitrap-MS/MS[J]. Food Chemistry,2020:315.
[41]	Tomás Norton, Da-Wen Sun. Recent advances in the use of high pressure as an effective processing technique in the food industry[J]. Food and Bioprocess Technology,2008,1(1):2−34. doi: 10.1007/s11947-007-0007-0
[42]	Ramaswamy H. High pressure sterilization of foods[J]. In Food engineering interfaces. 2011, 341−351.
[43]	段旭昌, 李绍峰, 张吉焕, 等. 超高压技术处理对白酒物理特性和风味的影响[J]. 中国食品学报,2006,6(6):78−82. [Duan Xuchang, Li Shaofeng, Zhang, Jihuang, et al. Effect of ultra-high pressure treatment on physical characteristics and flavor of liquor[J]. Journal of Chinese Institute of Food Science and Technology,2006,6(6):78−82. doi: 10.3969/j.issn.1009-7848.2006.06.016
[44]	Zhu S M, Xu M L, Ramaswamy H S, et al. Effect of high pressure treatment on the aging characteristics of Chinese liquor as evaluated by electronic nose and chemical analysis[J]. Scientific Reports,2016,6:30273. doi: 10.1038/srep30273
[45]	徐梦龙. 超高压对清香型白酒主要挥发性组分及陈化特性影响的研究[D]. 杭州: 浙江大学, 2019. Xu Menglong. Effect of high pressure on main volatile compounds and aging characteristics of Mild aromatic Chinese liquor[D]. Hangzhou: Zhejiang University. 2019.
[46]	Xu Menglong, Zhu Songming, Ramaswamy Hosahalli S, et al. Effect of high pressure treatment and short term storage on changes in main volatile compounds of Chinese liquor[J]. Scientific reports,2017,7(1):17228. doi: 10.1038/s41598-017-17549-x
[47]	张大力, 冯艳鹤, 修琳, 等. 超高压技术对白酒催陈作用的影响[J]. 食品工业,2018,39(7):23−28. [Zhang Dali, Feng Yanhe, Xiu Lin, et al. Effect of ultra-high pressure technology on the aging of liquor[J]. The Food Industry,2018,39(7):23−28.
[48]	Ma Yanhong, Qiao Hua, Wang Wei, et al. Variations in physicochemical properties of Chinese Fenjiu during storage and high-gravity technology of Liquor aging[J]. International Journal of Food Properties,2014,17(4):923−936. doi: 10.1080/10942912.2012.678536
[49]	邱重晏, 王万能, 王东, 等. 清香型白酒快速陈酿化的初步研究[J]. 酿酒,2011,38(6):26−29. [Qiu Chongyan, Wang Wanneng, Wang, Dong, et al. Preliminary study on accelerated aging Fen-flavor Liquor[J]. Liquor Making,2011,38(6):26−29. doi: 10.3969/j.issn.1002-8110.2011.06.013
[50]	伍小红, 李建科, 惠伟, 等. 臭氧技术在食品工业中的应用[J]. 中国乳品工业,2006(4):42−45, 49. [Wu Xiaohong, Li Jianke, Hui Wei, et al. Application of ozone in the food industry[J]. China Dairy Industry,2006(4):42−45, 49. doi: 10.3969/j.issn.1001-2230.2006.04.010
[51]	李维新, 苏昊, 何志刚, 等. 活性氧处理对南方山葡萄酒品质的影响[J]. 酿酒科技,2018(1):29−32. [Li Weixin, Su Hao, He Zhigang, et al. Effects of active oxygen treatment on the quality of southern amur grape wine[J]. Liquor-Making Science & Technology,2018(1):29−32.
[52]	李宏涛, 王冰, 李次力. 臭氧对蒸馏白酒的催陈、除浊效果的研究[J]. 酿酒,2004(2):75−77. [Li Hongtao, Wang Bing, Li Cili. Study on the effect of ozone on aging and turbidity removal of distilled liquor[J]. Liquor Making,2004(2):75−77. doi: 10.3969/j.issn.1002-8110.2004.02.033
[53]	张忠茂, 崔棣章, 李洪亮, 等. 大型储罐强制加氧对白酒的催熟陈化探讨[J]. 山东食品发酵,2008(1):46−47. [Zhang Zhongmao, Cui Lizhang, Li Hongliang, et al. Discussion on ripening and aging of liquor by forced oxygenation in large storage tanks[J]. Shandong Food Fermentation,2008(1):46−47.
[54]	熊小毛, 向军, 赵耀. 金属离子对白云边原酒质量的影响[J]. 酿酒科技,2013(5):56−62. [Xiong Xiaomao, Xiang Jun, Zhao Yao. Effects of metal ions on the quality of Baiyunbian base liquor[J]. Liquor-Making Science & Technology,2013(5):56−62.
[55]	高倩. 金属离子在汾酒老熟过程中的功能研究[D]. 太原: 山西大学, 2016. Gao Qian. The function of several metal ions on the aging process of Fen Liquor[J]. Taiyuan: Shanxi University, 2016.
[56]	陈功. YS-Ⅱ天然生物催熟物在白酒中的应用[J]. 酿酒科技,1999(1):3−5. [Chen Gong. Application of YS-Ⅱ natural biological ripening substance in liquor[J]. Liquor-Making Science & Technology,1999(1):3−5.
[57]	石代光. 一种利用微生物快速催熟白酒的方法及其装置[P]. 发明专利, 专利号: CN85102852B, 1985. Shi Daiguang. Method and device for rapidly ripening white spirit by utilizing microorganisms[P]. patent of invention, Patent number: CN85102852B, 1985.
[58]	吴华昌, 由耀辉, 卢中明, 等. 脂肪酶应用于白酒催陈的初探[J]. 中国酿造,2011(3):75−77. [Wu Huachang, You Yaohui, Lu Zhongpeng, et al. Application of lipase ib the aging liquor[J]. China Brewing,2011(3):75−77. doi: 10.3969/j.issn.0254-5071.2011.03.022
[59]	王胜, 王欣, 王霞, 等. 糖化酶白酒生产的生物催陈与增香[J]. 酿酒,2001(4):83−84. [Wang Sheng, Wang Xin, Wang Xia, et al. Biological aging and aroma enhancement in the production of saccharifying enzyme liquor[J]. Liquor Making,2001(4):83−84. doi: 10.3969/j.issn.1002-8110.2001.04.037
[60]	曾徐浩. 白酒杂醇油高效酯化酶的筛选及分子改造[D]. 湖北工业大学, 2019. Zeng Xuhao. Screening and molecular modification of high-efficiency esterification enzymes of fusel oil in Spirit[J]. Hubei University of Technology, 2019.

Supplements (0)

Cited By

Cited by

Periodical cited type(3)

1.	张第梅，李芳菲，陈若谷，陈纳川，姚一菲，李华，叶菊风. Jupiter-B微波消解仪在样品前处理中的应用. 广州化工. 2023(12): 129-132 .
2.	范宁伟，郝俊凯，秦慧芳，翦英红. 微波消解-石墨炉原子吸收法测定复杂油脂样品中铅(Pb)含量. 吉林化工学院学报. 2023(11): 15-19 .
3.	刘容，晏小燕，罗笑娟. 原子吸收技术检测食品中金属元素含量的应用进展. 食品安全导刊. 2022(12): 159-161 .