黄酒自然光波催陈的研究  

Study on the Aging of Yellow Rice Wine by Natural Light

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：《酿酒科技》2012年第4期53-55,共3页Liquor-Making Science & Technology

摘　　要：介绍了一种自然光波催陈黄酒的方法。结果表明,黄酒经特殊透光材质的玻璃罐贮存一年后,其还原糖、酒精度、非糖固形物含量均高于陶坛酒样;总酸含量低于陶坛酒样;氨基酸态氮含量基本相同。玻璃罐酒样颜色较深,香味更醇厚浓郁,口感更醇厚鲜爽,酒体丰满协调。The aging of yellow rice wine by natural light was introduced. Yellow rice wine, stored in special translucent glass jars for one year, its reducing sugar content and alcoholic content and non-sugar solids content were higher than that stored in pottery jars, however, total acids con- tent was lower and aminophenol content was almost the same. Yellow rice wine stored in glass jars had deeper color, better taste and more full-bodied and harmonious wine bodv.

关 键 词：黄酒 自然光波 催陈 

分 类 号：TS262.4[轻工技术与工程—发酵工程]