白酒的陈化、老熟与容器和时间关系——不同容器对白酒质量的影响  

Relationships Between Liquor Aging and Pots and Time--Effects of Different Pots on Liquor Quality

作　　者：郭文杰[1] 卢建春[1] 吕朝贵[1] 武桂芝[1] 田雨[1] 

机构地区：[1]安徽古井贡酒股份有限公司质量部,安徽亳州236820

出　　处：《酿酒科技》2001年第6期53-55,共3页Liquor-Making Science & Technology

摘　　要：白酒的口感向来以入口绵甜、后味爽净、回味悠长为最佳。对浓香型白酒来说不仅需要如此 ,而且还要求窖香浓郁、陈香味突出。“酒是陈的香”在酒界已经形成共识。长期存放 ,自然能达到陈化、老熟的目的 ,但是 ,从经济效益的角度上讲根本无法办到 ;用先进的设备虽然能起到一定的作用 ,但是 ,昂贵的成本令人望而却步。如何在现有设备、设施的基础上 ,通过变换条件和方法使白酒陈化、老熟 ,本文介绍一点经验 ,供同行参考。The old saying 'Old wine is the best' has become a common sense in liquor-making industry. In addition, Luzhou-flavour liquor is required to have stronger aroma scent and prominent aging flavouring. Theoritically, long-period storage could naturally achieve the effects but it is not feasible in practice considering economic profits; Application of advanced apparatus could also make certain effects but the expensive production costs prevent their quick development. How to use the current apparatus to achieve the best effects by changes of conditions? Some experiences were introduced in this paper for reference. (Tran.by YUE Yang)

关 键 词：白酒 陈化 老熟 容器 酒质 相关性 

分 类 号：TS261.48[轻工技术与工程—发酵工程] TS262.3[轻工技术与工程—食品科学与工程]