探寻白酒在货架期感官和理化指标的变化规律  

Changing rules of sensory and physicochemical indicators in Chinese liquor shelf life

作　　者：张久峰[1] 

机构地区：[1]马鞍山市产品质量监督检验所,安徽马鞍山243000

出　　处：《中国酿造》2014年第2期112-114,共3页China Brewing

摘　　要：酒体在长时间的存放过程中,受温度和光线照射等因素的影响,会发生酸增酯减的现象,从而造成酒体的感官甚至酯类指标达不到国家标准的要求。通过对灌装入瓶的不同贮存时间(相当于货架期)成品酒样品和在模拟货架期环境中不同酒精度、不同酒体、不同盛酒容器等产品的指标变化的跟踪,进行白酒货架期的感官和呈味物质成分测定。探寻白酒在货架期内感官和理化指标变化规律,为白酒行业先期的酒体设计提供科学依据。Chinese liquor is affected by temperature,light exposure and other factors during the long storage process.The acids in liquor increase and esters decrease,resulting in sensory indexes even ester indexes cannot reach the national standard.By tracking the changes of different indicators such as different alcohol content,liquor type and liquor containers in finished product of different storage time （shelf life equivalent） and in a simulated shelf life environment,the senses of taste and material composition in shelf life was determined.The study of liquor sensory variation and physicochemical indexes in shelf life provided a scientific basis for the liquor-making industry.

关 键 词：白酒 货架期 感官指标 理化指标 变化规律 

分 类 号：TS262.6[轻工技术与工程—发酵工程]