超高压技术处理对白酒物理特性和风味的影响  

The Effect of the Ultra-high Pressure Processing on the Physical Characters and Flavor of the Distillate Spirit

作　　者：段旭昌[1] 李绍峰[1] 张吉焕 李虎威 杨公明[1] 

机构地区：[1]西北农林科技大学,杨凌712100 [2]陕西太白酒厂,眉县722306

出　　处：《中国食品学报》2006年第6期78-82,共5页Journal of Chinese Institute Of Food Science and Technology

基　　金：陕西省科技攻关项目(2000KG-A01)

摘　　要：采用超高压技术在不同条件下对新酿白酒进行了处理,研究了压力对白酒电导率、氧化还原电位、总酸含量、表面张力及风味的影响,分析了超高压催陈白酒的效果。结果表明:超高压处理可使新酿白酒的电导率、氧化还原电位、总酸含量、表面张力趋向于陈酒。较低的压力处理对酒的风味有明显改善,过高的压力会破坏酒的风味。在20℃200MPa下处理2h,酒的风味最好。当处理压力高于400MPa时,酒会失去原有的风味。The fresh distillate spirit was processed in different condition by the ultra-high pressure, the effect of pressure on the conductance rate, oxidation reduction potential, surface tension, total acid content, flavor of the spirit was investigated and evaluated, and the ageing effect of the spirit by the ultra-high pressure processing was also analysed. The result showed that the conductance rate, oxidation reduction potential, surface tension, total acid content and flavor of the spirit processed by the ultra-high pressure was tend more to the specialities of the nature aged spirit .The lower pressure could markedly improve the flavor of the spirit, the ultra-high pressure could destroy the style of the spirit. The taste of the spirit treated with 200 MPa at 20℃ for 2 hours is the best, the spirit lost its primary style when the treating pressure over 400 MPa.

关 键 词：超高压处理 蒸馏白酒 催陈 物理特性 风味 

分 类 号：TS261.4[轻工技术与工程—发酵工程]