黄酒灭菌后不同冷却速度对酒口味的影响研究  

Cooling Sterilization Yellow Rice Wine After A Different Cooling Rate of Wine on The Impact of Research

作　　者：毛青钟[1] 陈宝良[1] 胡金凤[1] 

机构地区：[1]会稽山绍兴酒股份有限公司,浙江省绍兴县312030

出　　处：《酿酒》2010年第2期64-67,共4页Liquor Making

基　　金："十一五"国家科技支撑计划重点项目(2008BAI63B06)

摘　　要：通过在不同室温条件下,黄酒坛酒煎酒(灭菌)和瓶装酒灭菌后不同冷却方式对酒口味影响的试验研究,结果表明:室温在12℃或以下,坛酒煎酒后降温速度稍慢的酒口味优于降温速度稍快的酒,贮存五年的陈酒也有差别;室温在15℃或以上,坛酒煎酒后降温速度稍快的酒口味优于降温速度稍慢的酒,贮存五年的陈酒也有差别;瓶装酒灭菌后快速冷却的酒口味优于冷却慢的酒。At room temperature in different conditions,A tan of YellowRice Wine after the fried wine（sterilization） and a bottle of wine after the sterilization of different cooling methods affect the taste of wine on the pilot study,The results showed that：At room temperature or below 12 ℃,A tan of Yellow Rice Wine after the fried wine slower rate of cooling drink wine tastes slightly faster than the speed of cooling wine,Aged Wine store five years there are differences;At room temperature or above 15 ℃,A tan of Yellow Rice Wine after the fried wine drink to cool slightly faster pace of the wine tastes better than slow down the speed of wine,Aged Wine store five years there are differences;Sterilization of a bottle of wine after the rapid cooling of the wine tastes better than slowcooling wine.

关 键 词：黄酒 煎酒 灭菌 冷却 口味 

分 类 号：TS261.4[轻工技术与工程—发酵工程] TS201.2[轻工技术与工程—食品科学与工程]