干型黄酒贮存过程中颜色和香气成分的变化  

Research on the Change of Color and Flavoring Components of Dry Yellow Rice Wine during the Storage

作　　者：沈丽尧[1] 冷云伟[1] 叶辉 

机构地区：[1]中国矿业大学化工学院,江苏徐州221008 [2]乾昌酒厂,浙江湖州313000

出　　处：《酿酒科技》2011年第1期58-60,共3页Liquor-Making Science & Technology

摘　　要：通过比色法和气相色谱对湖州干型黄酒当年新酒和贮存1～5年陈酒的颜色和主要芳香性成分进行测试比较。结果表明,黄酒在贮存老熟过程中氨基、羰基缓慢反应,酒体颜色逐渐加深,随着贮存期延长,黄酒中主要芳香性成分互相转化,酯含量增加,醇含量减少,最后达到平衡,得到香气浓郁、醇和爽适的黄酒。通过对黄酒贮存老熟过程中色、香变化规律及对产生变化的原因进行初步分析和探讨,提出陈化因子——微氧含量的作用和功能,同时为黄酒贮存提出一些科学的建议。The color and main flavoring components of newly-produced yellow rice wine were compared with that of yellow rice wine after 1-5 year storage by colorimetry and gas chromatography.The results showed that amino and carbonyl group reacted slowly during the storage,and wine color deepened gradually,with the extension of storage period,main flavoring components in yellow rice wine transformed mutually（ester content increased and alcohol content decreased） and reached a balance eventually to form yellow rice wine with mellow aroma and soft taste.Through the research on the change rules of color and flavoring components of yellow rice wine and the exploration of the reasons for such change,a main aging factor micro oxygen content,was introduced,meanwhile,some scientific advices on yellow rice wine storage were also put forward.

关 键 词：黄酒 贮存 色香 变化规律 微氧含量 

分 类 号：TS262.4[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]