高压催陈黄酒的研究  

The Ageing Effect of High Pressure on Rice Wine

作　　者：励建荣[1] 傅月华[1] 顾振宇[1] 傅玉颖[1] 梁新乐[1] 张鸿发[1] 张卫斌[1] 蒋家羚[2] 林兴华[2] 郑传祥[2] 章烈[2] 

机构地区：[1]杭州商学院食品科学与工程系 [2]浙江大学化工机械研究所

出　　处：《食品与发酵工业》1999年第3期36-38,42,共4页Food and Fermentation Industries

基　　金：浙江省重点科技攻关项目

摘　　要：黄酒在５０～１５０ＭＰａ压力下处理后色泽和风格不变，酸度基本不变，挥发酯含量提高２０％左右，呈苦、涩味的氨基酸比例下降，呈甜、鲜味氨基酸比例上升，处理后酒味变得更加鲜甜、醇和、爽口、醇香更加浓郁，总体催陈效果达１ａ以上。Being treated with 50150MPa for 3060min,the color and style of rice wine have not been changed , the acidity is almost unchanged too. The total volatile ester is increased about 20% .The ratio of bittertaste and astringencytaste amino acids is decreased, while the ratio of sweettaste and umamitaste amino acids is increased .The treated wine becomes more sweet and umami, more pure and mild, more fragrant and delicious. The ageing effect of high pressure on rice wine is as to which has been nature stored for more than one year.

关 键 词：黄酒 高压催陈 催陈 

分 类 号：TS262.4[轻工技术与工程—发酵工程]