人工陈酿白兰地的质量特性研究  

Study on the Quality Properties of Brandy by Artificial Aging

作　　者：崔宝欣[1] 郝宪孝[1] 王本军[1] 李学慧 王霞 

机构地区：[1]烟台师范学院物电学院,山东烟台264025 [2]烟台张裕集团公司,山东烟台264001

出　　处：《酿酒科技》2005年第8期56-58,共3页Liquor-Making Science & Technology

摘　　要：人工陈酿白兰地的紫外光谱也有“红移”现象,应用恰当的人工陈酿方法,可获得陈酿质量较好的白兰地。缺失单宁的人工陈酿白兰地的紫外光谱的“红移”现象很弱,而保持单宁的人工陈酿白兰地的紫外光谱的“红移”现象显著。原白兰地和常规橡木片陈酿白兰地无“红移”现象,中等质量的人工陈酿白兰地的“红移”波长宽度为20～25nm,吸光度为1.2～1.6;较高质量的人工陈酿白兰地的“红移”波长宽度为30～40nm,吸光度为2.3～2.8。(孙悟)Red shift occurred in ultraviolet spectrum of brandy by artificial aging. Brandy of satisfactory aging quality could be produced by the use of appropriate artificial aging methods. Weak red shift occurred for brandy lacking tannin and apparent red shift presented for brandy maintaining tannin. No red shift presented for original brandy and brandy by routine oak slice aging. The wavelength and the absorbance of medium-quality brandy were 20～25 nm and 1.2～1.6 respectively. The wavelength and the absorbance of high-quality brandy were 30～40 nm and 2.3～2.8 respectivelv. （Tran. bv YUE Yang）

关 键 词：白兰地 人工陈酿 质量特性 

分 类 号：TS262.3[轻工技术与工程—发酵工程]