浓香型白酒在陈酿过程中的酒质变化  

Quality Changes of Luzhou-flavor Liquor during Storage

作　　者：胡志平 

机构地区：[1]劲牌有限公司技术中心,湖北大冶435100

出　　处：《酿酒科技》2005年第12期35-37,40,共4页Liquor-Making Science & Technology

摘　　要：对白酒的感官指标、酒精度、理化指标(总酸、总酯)、卫生指标(甲醇、杂醇油)、固形物含量、色谱骨架指标、pH值、电导率等在陈酿过程中的变化趋势进行研究。结果表明,不同的酒体在陈酿过程中,质量(口感)都会有很大的改善,浓香型大曲原酒(原度)经过8个月陈酿之后各项指标最终形成一种动态平衡,口感更加绵柔,醇厚;浓香型大曲降度酒(45度)以及42度浓香型成品酒指标变化规律性不强,质量(口感)在陈酿3～4个月后,协调性、缔合性达到最佳效果;陈酿时间过长,新型白酒易产生水味,香料与酒精易分离;陶缸陈酿效果优于不锈钢大罐陈酿。(孙悟)The change rules of sensory indexes,alcoholicity,physiochemical indexes （total acids and total esters）, sanitary indexes （methanol and fusel oil）, solids content, chromatographic bone indexes, pH values, conductivity for Luzhou-flavor liquor during storage were studied.The results suggested that the quality of different liquor had been improved greatly in storage. After eight months storage, various indexes of the base liquor of Luzhou-flavor Daqu finally formed a dynamic equilibrium.Liquor taste became more soft and mellow. However, the change rules of 45 % （v/v） Luzhou-flavor degrading liquor and 42 % （v/v） Luzhou-flavor product liquor were not quite clear and their quality, liquor harmony and liquor associativity reached the best after 3~4 months storage. Long-term storage would result in water taste in new type liquor and easy separation of fragrance and alcohol. Besides, pithos storage was better than stainless jar storage.

关 键 词：浓香型白酒 陈酿 酒质变化 

分 类 号：TS262.3[轻工技术与工程—发酵工程]