露天贮存对浓香型基酒酸、醛、醇、酯含量及感官品质的影响  

Effects of Open-air Storage on the Content of Acids,Aldehydes,Alcohols and Esters & Sensory Quality of Luzhou-flavor Base Liquor

作　　者：谭光迅 李净 刘前生 谭崇尧 韩兴林[3] 王德良[3] 张五九[3] 

机构地区：[1]湖北枝江酒业股份有限公司,湖北枝江443200 [2]湖北省酿酒技术中心,湖北枝江443200 [3]中国食品发酵工业研究院,北京100027

出　　处：《酿酒科技》2012年第8期93-96,共4页Liquor-Making Science & Technology

基　　金：中国白酒169计划

摘　　要：以库房贮存为对照,将同一种浓香型基酒用陶缸分装好后,分别置于室内库房和露天平坝上贮存,贮存过程中跟踪分析两种环境下基酒的主要酸、醛、醇、酯的含量变化情况,以考察贮存过程中(6个季度)露天贮存对浓香型基酒的影响。结果表明,与库房贮存相比,露天环境对基酒中主要醇类物质和大部分酯类物质的含量影响很小。相反,露天环境对主要酸类物质和醛类物质的含量影响却是显著的。另外,从变化趋势上来看,浓香型基酒在两种环境下贮存时的酸、醛、醇、酯的含量变化趋势基本相同。感官品尝结果表明,库房贮存对基酒的去杂速度不及露天贮存。Luzhou-flavor base liquor in pottery was stored in warehouse and on open-air ground respectively, tracing analysis of the change of the content of acids, aldehydes, alcohols, and esters of base liquor in storage period （6 quarters） was carried out, and the effects of different storage methods on Luzhou-flavor base liquor were investigated. Compared with base liquor stored in warehouse, open-air storage had little effects on the content of alcohols and esters, however, it had significant effects on the content of acids and aldehydes. The change trend of the content of acids, aldehydes, esters, and alcohols of base liquor stored in warehouse and on open-air ground was almost the same. Sensory taste results suggested that impurity-removal rate of base liquor stored in warehouse was inferior to that on open-air ground.

关 键 词：浓香型基酒 露天 库房 贮存 

分 类 号：TS262.31[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]