金属离子对低度浓香型白酒货架期稳定性影响研究  

Effects of Metallic Ions on the Shelf Stability of Low-alcohol Luzhou-flavor Liquor

作　　者：吕辉[1] 张宿义[2] 吴华昌[1] 赵金松[2] 常丽荣[1] 

机构地区：[1]四川理工学院,四川自贡643000 [2]泸州老窖股份有限公司,四川泸州646000

出　　处：《酿酒科技》2011年第3期30-32,36,共4页Liquor-Making Science & Technology

基　　金：四川理工学院研究生创新基金项目(项目编号:Y2009030)

摘　　要：通过对浓香型白酒贮存过程中主要香味物质的变化,研究浓香型白酒贮存过程中主要香味物质的变化规律;同时利用扫描探针显微镜对添加金属离子的酒体进行微观形态研究,发现可以通过添加适量的金属离子来改善低度白酒的酒体质量,提高低度白酒货架期的稳定性。The change rules of main flavoring substances in Luzhou-fl avor liquor during storage were investigated.The micro-morphology of Luzhou-flavor liquor body after the addition of metallic ions was also studied by use of SPM. It was found that the addition of adequate quantity of metallic ions could improve the quality of low-alcohol Luzhou-flavor liquor and enhance its shelf stability.

关 键 词：浓香型白酒 货架期 质量变化 扫描探针显微镜 

分 类 号：TS262.31[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]