人工催陈技术对白酒的影响  

Effect of Artificial Aging on Liquors

作　　者：桑亚新[1] 李彩[1] 周国红 董士海[3] 崔玉琦[1] 张雪娇[1] 

机构地区：[1]河北农业大学,保定071000 [2]保定酒业有限公司,保定071000 [3]河北建材职业技术学院,秦皇岛066004

出　　处：《食品工业》2013年第2期107-109,共3页The Food Industry

摘　　要：中国的白酒香型分为酱香、浓香、清香、米香和其它香型。新酿造的白酒口味辛辣,需要经过贮存才能消除杂味。然而自然老熟周期长、贮存设备投资大等。人工催陈技术同样使白酒杂味消失并且缩短周期,提高效益。不同风味的白酒采取适宜的催陈技术改善白酒的风味,成分平衡协调、稳定和提高酒质。Flavors of Chinese Liquors divide into maotai-flavor, Luzhou-flavor, Fen-flavor, rice-flavor and other flavor. Newly-produced liqupr tastes spicy and the longer storage will eliminate foreign flavour. The natural process with physical and chemical changes wasted times and equipment investment. The artificial aging has the effect with natural aging. Different flavors of liquors take proper measure to improve flavor and maintain the balance of component.

关 键 词：白酒 人工催陈 香型 

分 类 号：TS262.3[轻工技术与工程—发酵工程]