黄酒中陈香物质来源的探讨  

Investigation on the Source of Aging Substances in Yellow Rice Wine

作　　者：胡健 池国红 

机构地区：[1]上海金枫酒业股份有限公司技术中心,上海201501

出　　处：《酿酒科技》2012年第2期30-32,共3页Liquor-Making Science & Technology

基　　金：上海市科研计划项目资助课题;No 10dz2253800;上海黄酒工程技术研究中心

摘　　要：利用静态顶空气相色谱分析了陈年黄酒和新酒的香气物质,并对比不同贮存容器中黄酒风味物质的变化,最后对酒样进行感官品评。通过分析比较发现,玻璃瓶中的黄酒贮存5年后,保留了新酒的特殊风味,不具有陈年黄酒的陈香,并且其醇类、酯类物质的含量与陶坛中5年陈的黄酒一致。两种贮存方式中,最大的区别是由于各自所用容器的密封性不同而导致两者氧化速度的巨大差异,玻璃瓶内黄酒中醛类物质的含量远低于普通陈年黄酒。The flavoring substances of newly-produced yellow rice wine and aged yellow rice wine were analyzed by static headspace GC.Moreover,the change of flavoring substances in yellow rice wine in different storage containers was investigated.Finally,sensory evaluation was carried out for wine samples.The results suggested that yellow rice wine,stored in glass bottles for 5 years,kept the special flavor of newly-produced yellow rice wine but no age aroma of aged yellow rice wine,and its alcohols content and esters content were the same as that stored in jars for five years.For yellow rice wine stored in glass bottles and stored in jars,the greatest difference was their tightness,which would result in different oxidation speed and lower aldehydes content in yellow rice wine stored in glass bottles（far lower than that stored in jars）.

关 键 词：黄酒 静态顶空 风味物质 陈酒 

分 类 号：TS262.4[轻工技术与工程—发酵工程] O657.7[轻工技术与工程—食品科学与工程]