瓶装黄酒灭菌对酒质影响的研究  

Research of Sterilization effects of Rice Wine Bottles on Wine Quality

作　　者：陈宝良[1] 徐大新[1] 毛青钟[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》2009年第6期56-58,共3页Liquor Making

摘　　要：对瓶装黄酒灭菌后不同冷却速度对酒质的影响、瓶酒灭菌机升温速度与实际酒内灭菌温度的差别和引起低度黄酒中细菌性能进行了研究;结果表明:瓶装酒灭菌后快速冷却对酒质有益,灭菌机温度表上显示的灭菌温度与实际瓶酒内灭菌温度是有差别的;低度黄酒由于个别罗口瓶盖的密封性问题,易在灭菌机后段快速冷却时吸入细菌,污染而酸败。我们要合理选用瓶装黄酒的灭菌方式和灭菌工艺。After sterilization of bottles of rice wine of different quality of cooling rate on the effects of alcohol,Bottle sterilization machine speed and the actual wine temperature within the sterilization temperature and the difference caused by low performance of rice wine in the study of bacteria;The results showed that：A bottle of wine rapid cooling after sterilization useful for wine quality,Sterilization machine thermometer to show the sterilization temperature and the actual bottle of wine inside the sterilization temperature is different;Low-grade rice wine bottle mouth as a result of individual Luo tightness of the problem,Easy sterilization machine in the rapid cooling after the inhalation of paragraph bacteria,Easy sterilization machine in the rapid cooling after the inhalation of paragraph bacteria,Rancidity pollution.We have to choose a reasonable bottle of rice wine and sterilization methods of sterilization process.

关 键 词：瓶酒 灭菌 升温速度 罗口瓶盖 黄酒质量 

分 类 号：S667.7[农业科学—果树学] TS261.1[农业科学—园艺学]