青稞酒货架期间理化指标变化跟踪研究  

Tracking Study of the Change of Physiochemical Indexes in Highland Barley Liquor during Shelf Period

作　　者：赵存奎 

机构地区：[1]青海互助青稞酒股份有限公司,青海互助810500

出　　处：《酿酒科技》2011年第10期68-69,共2页Liquor-Making Science & Technology

摘　　要：以24个月为货架期,对不同酒度的青稞酒中的主要醇、酸、酯等成分进行跟踪研究分析。结果表明,贮存期间,不同样品酒的酒精度无变化;随贮存期延长,总酸呈上升趋势,酒度越高,总酸上升趋势越明显;总酯呈下降趋势,酒度越低,总酯下降幅度越大;固形物含量总体呈下降趋势。Tracking study of the change of alcohols,acids,and asters in highland barley liquor of different alcoholicity during shelf period（24 months） was carried out.The results suggested that during shelf period,there was no change in alcoholicity for different liquor samples;with the prolongation of storage period,total acids content increased（such increase was more evident in liquor samples of higher alcoholicity）,total esters content dropped（such decrease was more evident in liquor samples of lower alcoholicity）,and solids content in wine samples also dropped.

关 键 词：青稞酒 货架期 成分变化 

分 类 号：TS262.4[轻工技术与工程—发酵工程]