摘要
通过定期测定成品的浓香型白酒在橡木桶中的总酸、总酯、酒精度、固形物和色度等理化指标,研究橡木桶陈酿对白酒品质的影响。结果表明:橡木桶陈酿过程中,酒精度变化较小,白酒的色度、固形物均增加;总酸在增加,总酯在减少。旧桶酒样的色度、固形物几乎没有变化,新桶的总酸始终比旧桶的高。三种不同酒度的贮存实验表明,以52%vol酒样用于橡木桶物质浸提所得到的效果是三种酒度中最好的。
The effects of aging of oak barrels on the quality of liqueur were studied by measuring the physical and chemical indexes of total acid, total ester, alcohol, solid and color in the oak barrel. The results showed that the change of alcohol content was small in the process of aging of oak barrels, and the color and solid contents of liquor were increased. The total acid was increasing and the total ester was reduced. The color of the old barrels of wine, solid almost no change, the new barrel of the total acid is always higher than the old barrel The storage experiments of three different wine grades showed that the effect of 52% vol of the wine for the extraction of the oak was the best of the three types of alcohol.
出处
《酿酒》
CAS
2018年第1期24-27,共4页
Liquor Making
关键词
橡木桶
浓香型白酒
贮存
检测
理化指标
barrel
Luzhou-flavor liquor
storage
detection
physical and chemical indicators
