化学法催陈广东客家娘酒工艺研究  

Study on Accelerated Aging of Guangdong Hakkaniang Wine by Chemical Method

作　　者：黄惜微 毕纪伦 甘伟芳 朱日宏[1] 黄敏文[1] 

机构地区：[1]嘉应学院化学与环境学院,广东梅州514015

出　　处：《广东化工》2014年第7期53-54,50,共3页Guangdong Chemical Industry

基　　金：广东省大学生创新创业训练计划项目基金

摘　　要：采用低质量浓度的氧气量作为提供微氧量环境的试剂,以酒中的总酯含量为考察指标,选取氧气的质量浓度,乙酸的浓度以及处理时间分别作为单一变量,先挑选出各个变量的最优范围,再利用L(3)正交试验挑选出最佳的处理工艺。结果表明:氧气的浓度对酒体中总酯含量影响最大,其次是处理时间,乙酸的影响最小,在恒温35℃下,最佳催陈工艺条件为氧气浓度0.6 g·L-1,处理时间为5 h,乙酸浓度为0.032 mol·L-1。In the experiment, the new brewed Guangdong hakkaniang wine was accelerated maturity by chemistry Method, Taking the concentration of oxygen ,the concentration of acetic acid, reaction time as investigation factor, the optimum conditions were determined through orthogonal experiment. The optimum conditions of aging Guangdong hakkaniang wine by chemistry method showed as follows： concentration of oxygen was 0.6 g＇L-1; the concentration of acetic was 0.032 moI.L1 and reaction time was 5 hour.

关 键 词：化学催陈 娘酒 工艺 氧气 乙酸 时间 

分 类 号：TQ[化学工程]