摘要
对不同储存时间和不同储存位置的洞藏迎驾贡酒进行研究,采用气相色谱对微量成分的变化进行测定,并结合感官和理化指标的分析,研究洞藏过程中浓香型白酒物质变化规律以及不同陈酿位置陈酿效果的差异。结果表明,随着陈酿时间的延长,酯类含量降低,酸类含量升高,醇类含量升高,醛酮类含量降低;不同陈酿位置酒样的酸、酯、醇、醛也存在差异性。该研究初步揭示了洞藏对浓香型白酒陈酿过程的影响,对浓香型白酒洞藏工艺的优化及酒质的提高具有一定的指导意义。
Aging is an essential process of Luzhou-flavor Baijiu(Chinese liquor),the special environment of cave is beneficial to the aging of Baijiu.Cave aging Yingjiagong liquor stored at different storage years and locations were studied,the changes of its trace components were determined by gas chromatography,sensory analysis and physicochemical indexes.The results showed that,with the increase of aging time,the content of esters,aldehydes and ketones decreased,while the content of acids and alcohols increased,there were differences in acids,esters,alcohols and aldehydes in different aging positions.This study reveals the effect of cave storage on the aging process of Luzhou-flavor Baijiu.It has certain guiding significance to optimize the cave aging of Luzhou-flavor Baijiu and improve liquor quality.
作者
李正涛
倪永培
项兴本
曹荣升
赵金松
LI Zhengtao;NI Yongpei;XIANG Xingben;CAO Rongsheng;ZHAO Jinsong(School of Biological Engineering,Sichuan University of Science&Engineering,Yibin 644000,China;Anhui Yingjia Gong Liquor Co.Ltd.Lu′an 237271,china)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2021年第2期114-120,共7页
Food and Fermentation Industries
关键词
迎驾贡酒
陈酿
洞藏
微量成分
浓香型白酒
Yingjiagong liquor
aging
cave storage
micro component
Luzhou-flavor Baijiu
