黄酒的老熟机理与催陈因子的选择  

Aging mechanism of rice wine and the choice of aging factor

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：《中国酿造》2011年第6期179-181,共3页China Brewing

摘　　要：综述了黄酒老熟机理——"缔合说"和"氧化说";探讨了黄酒催陈因子,主要有能量、温度、微氧含量、催化剂,并针对催陈因子分析相应催陈方法,加快黄酒老熟;提出了黄酒大罐贮酒陈化因子的选择,同时对大罐黄酒催陈的应用前景进行了展望。Aging mechanism of rice wine, namely, ＂association theory＂ and＂ oxidation theory＂ were reviewed in this paper. The aging factors of rice wine were further discussed, such as energy, temperature, micro-oxygen content and catalyst. Moreover, different aging factors to promote aging of rice wine were analyzed. Finally, the prospects of aging office wine in large cans were put forward.

关 键 词：黄酒 老熟机理 催陈因子 大罐贮酒 

分 类 号：TS262.4[轻工技术与工程—发酵工程]