吸氧瓶盖对枝江大曲酒风味稳定性的影响  

Effects of Oxygen-absorbing Bottle Cap on Flavor Stability of Zhijiang Daqu Liquor

作　　者：谭光迅 李净 

机构地区：[1]湖北枝江酒业股份有限公司,湖北枝江443200 [2]湖北省酿酒工程技术研究中心,湖北枝江443200

出　　处：《酿酒科技》2012年第1期67-69,共3页Liquor-Making Science & Technology

摘　　要：以普通瓶盖作对照,研究装瓶后酒体中的溶解氧和吸氧瓶盖在货架期内对枝江大曲酒的总酸、总酯、己酸乙酯的影响。结果表明,与普通啤酒瓶盖相比,装瓶17个月后,吸氧瓶盖能使酒体中溶解氧的含量减少23.29%;阻止酒体中总酸含量上升达7.2%;抑制酒体中的总酯及己酸乙酯含量下降分别达11.76%和9.28%。The effects of DO in liquor body after bottle-filling and oxygen-absorbing bottle cap on total acids, total esters, ethyl caproate in Zhijiang Daqu Liquor during shelf period were investigated. The results showed that, compared with common bottle cap, 17 months after bottle-filling, the use of oxygen-absorbing bottle cap could reduce 23.29 % DO content, inhibit 7.2 % increase of total acids content, and dropped total esters content and ethyl caproate content by 11.76 % and by 9.28 % respectively.

关 键 词：白酒 吸氧瓶盖 溶解氧 货架期 总酸 总酯 

分 类 号：TS262.3[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]