四川浓香型大曲酒酒尾对白酒品质影响的研究  

Effect of Sichuan Luzhou-flavor liquor tail on liquor quality

作　　者：张堃[1] 马荣山[1] 程什[1] 唐声浩[1] 代启靖[1] 董凌旭[1] 韩涛[1] 于影[1] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110161

出　　处：《中国酿造》2010年第9期36-38,共3页China Brewing

摘　　要：利用四川浓香型大曲酒酒尾对几种浓香型白酒进行勾兑,利用感官分析、化学分析、气相色谱分析多种方法对浓香型酒尾勾兑酒进行分析评定。同时对酒中的香气成分在不同储存时期进行跟踪测定、采集数据、分析对比,进行评价。得出用四川浓香型大曲酒尾在勾兑时的最佳添加比例以及勾兑后的浓香型白酒中香味物质的在储存过程中的变化趋势。Several kinds of Luzhou-flavor liquor were blended Sichuan Luzhou-flavor liquor tail. Quality of blended liquor was evaluated by sensory evaluation, chemical analysis and gas chromatographs. Meanwhile, changes of aroma components during storage were evaluated by tracking analysis, data collection and analysis. Optimum adding ratios of Sichuan Luzhou-flavor liquor tail and changing trends of aroma components during the storage were obtained. The results provided reliable theoretical basis for stabilization and improved quality of blended Luzhou-flavor liquor.

关 键 词：酒尾 勾兑 气相色谱 香气成分 变化 

分 类 号：TS262.3[轻工技术与工程—发酵工程]