瓶装黄酒杀菌条件与风味关系研究  

Study on the relationship between sterilization condition and flavor of rice wine in bottle

作　　者：杨国军 尉冬青 

机构地区：[1]东风绍兴酒有限公司,浙江绍兴312030

出　　处：《中国酿造》2005年第9期48-50,共3页China Brewing

摘　　要：对瓶装黄酒杀菌温度、时间等对酒质、风味的影响作了系统的研究和分析。实验表明:杀菌温度在60℃～65℃时,随杀菌时间延长酒质得到改善;当杀菌温度超过70℃时,杀菌时间应控制在1h以内;当75℃时杀菌超过30min,黄酒风味有下降的趋势;80℃以上,黄酒风味随杀菌时间延长而变劣。The effect of sterilization condition of rice wine in bottle, such as sterilization temperature and time, on wine flavor has been researched and analyzed. This experiment indicated that： the quality of rice wine was improved with the increase of sterilization lime at 60℃-65℃. The sterilization time should be controlled in 1 h when the sterilization temperature higher than 65℃. The flavour office wine had a decreasing trend when sterilize for 30 min at 75℃, and became bad with the increase of sterilization time at over 85℃.

关 键 词：瓶装黄酒 杀菌 风味 研究 

分 类 号：TS262.4[轻工技术与工程—发酵工程]