白酒人工催熟研究  

A Stuty of Artyficial Aging Process of Liquor

作　　者：王树恩[1] 戴佩[1] 董梓才 卢兴森[2] 张永强 

机构地区：[1]陕西师范大学 [2]西安近代化学研究所 [3]西安中学

出　　处：《陕西师大学报（自然科学版）》1990年第4期36-39,共4页Journal of Shaanxi Normal University(Natural Science Edition)

摘　　要：应用经过处理的天然物质——槲栎,对白酒进行人工催熟,并运用理化指标检验.气相色谱分析以及传统的感官品尝等方法进行对照鉴评.结果表明:经过短期处理的新酒,在组分含量以及色、香、味、格方面均与自然老熟三年的成品西凤酒相近,从而大大地缩短了白酒的贮存时间.In an effort to speed up the aging process,various methods and devices have been developed,lots of which propose to enlarge the interior surface area of barrels in order to speed up the aging process.These proposals have gained some beneficial results.but are still not totally satisfactory because of a lack of sufficient surface area.The research offers an inexpensive means of decreasing the aging time of liquor,and of keeping the aging process going after the liquor is bottled.The improvement of the quality of inexpensive liquors is thus assured.The inexpensive means introduced here is of great significance to home procducers when a small quantity of liquor is being made,the aging process can take place in the bottles of the inexpensive liquors,the quality of which will greatly improve in a few months.

关 键 词：白酒 人工催熟 槲栎 天然物质 

分 类 号：TS262.3[轻工技术与工程—发酵工程]