摘要
白酒的贮藏方式对于白酒的后期品质有重要的影响,以原酒和成品酒为研究对象,对它们在不同贮藏方式下的感官、理化、色谱指标进行了为期2年的跟踪研究,通过两种贮藏方式下各项指标的变化情况,比较其差异性。结果表明,不同贮藏方式下原酒的酒体性质差异较成品酒更为显著;露天存放和竹林掩埋方式其酒体性质变化基本相同,但是竹林掩埋方式在酒样醛类、高级醇的降低上效果更为明显,在酸类、酯类物质的相对平衡保持上更稳定。
The storage mode of liquor had an important influence on the later quality of liquor. The sensory, physical, chemical and chromatographic indices of raw liquor and finished product under different storage modes were tracked for two years, and their differences were compared through the changes of each index under the two storage modes. The results showed that the differences in properties of raw liquor under different storage modes were more significant than those of finished product;The changes of liquor body properties were basically the same between the open storage and the bamboo forest burial method, while the latter was more effective in reducing the content of aldehydes and higher alcohols in liquor samples, and more stable in maintaining the relative balance of acids and esters.
作者
王涛
罗政
文春平
廖作敏
周山大庆
张文学
WANG Tao;LUO Zheng;WEN Chunping;LIAO Zuomin;SUYAMA Taikei;ZHANG Wenxue(College of Light Industry,Textile and Food Engineering,Sichuan University,Chengdu 610065;Sichuan Guchuan Wine Co.,Ltd.,Chengdu 610074;Sichuan Food and Drug Inspection and Testing Institute,Chengdu 610100;Department of Electrical and Computer Engineering,National Institute of Technology,Akashi College,Hyogo 674-8501)
出处
《食品工业》
CAS
北大核心
2020年第2期169-173,共5页
The Food Industry
关键词
原酒
成品酒
贮藏方式
露天存放
竹林掩埋
original wine
wine tasting
storage method
open storage
bamboo forest burial
