论白酒人工催熟  

Manual Aging Method of White Wine

作　　者：崔德宝[1] 徐军[1] 罗惠波[1] 

机构地区：[1]四川理工学院,自贡643000

出　　处：《酿酒》2008年第2期12-14,共3页Liquor Making

摘　　要：介绍了白酒贮存老熟的机理以及加速白酒贮存老熟的意义。介绍了高电压脉冲电场、低频超声、高锰酸钾与活性炭联合、臭氧、微波、光磁、YS-Ⅱ生物催熟原理和方法,并从白酒胶体溶液角度出发介绍了金属离子催熟,提出利用生物技术来发展白酒催熟技术的新方向。The mechanism of liquor manual aging and significance of accelerate liquor aging was introduced in this paper.We introduced mechanism and method of high voltage pulse electric field ,low-frequency ultrasonic ,KMnO4 and active carbon,Ozone,microwave ,photo magnet,YS - Ⅱ aging of white wine and aging of metallic ions from colloid liquor of white wine. It is a new way to develop technique of liquor aging by using technique of biology.

关 键 词：白酒 人工老熟 机理 生物技术 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]