白酒老熟的人工催化方法

摘要

Newly-produced liquor tastes spicy because the flavoring components in liquor are not in harmony mutually and liquor has low-boiling and pungent materials. The nature of liquor artificial aging means the physical, chemical or biological methods to accelerate liquor aging. In this paper, the artificial liquor aging methods in recent years were reviewed and some advice were put forward on the future research.%新酒中的风味物质成分契合不充分，含有低沸点、刺激性成分，容易使酒口味辛辣。从白酒在老熟过程中的物理化学变化、人工催陈两大方面对白酒的人工老熟方法进行叙述分析，对其发展方向和应用进行展望，提出建议。