露天贮存对特型基酒老熟影响的研究  

The Effects of Open-air Storage on the Aging of Site Base Liquor

作　　者：刘锦武[1] 吴生文[1] 黄小晖[1] 熊文波[1] 李巧洁 

机构地区：[1]四特酒有限责任公司,江西樟树331200

出　　处：《酿酒科技》2015年第1期59-61,64,共4页Liquor-Making Science & Technology

摘　　要：将一年酒基和新酒基分别放置在常规酒库和露天环境中,贮存过程中监测和分析两种环境下酒基的总酸、总酯、四大酸酯、乙醛、酒损和口感等变化,以考察贮存环境对特型酒基的影响。结果表明,在两种贮存环境下,总酸为上升趋势,总酯为下降趋势,但露天贮存环境中的总酸增幅和总酯下降幅度均较室内酒库的大,其中,贮存在露天环境中一年酒的乳酸增幅最大,接近0.6,而贮存在露天环境中的新酒乙酸增幅较大。感官结果表明,露天贮存环境下,新酒基除杂老熟速度快,在露天环境中贮存3个月时间相当于在室内贮存一年的效果。Site base liquors of 1 year age and newly-produced were stored in common storerooms and in open-air environment respectively. The change of total acids, total esters, esters, aldehydes, four main acids and esters, liquor loss, and liquor taste were monitored/analyzed dur-ing the storage process to investigate the effects of storage environment on Site base liquor. The results showed that, total acids increased and to-tal esters decreased in base liquor for both storage patterns, however, total acids and total esters in base liquor stored in open-air environment had higher increase/decrease amplitude that that stored in indoor bank, among all the base liquor samples, base liquor of 1 year age stored in open-air environment had the highest lactic acid increase amplitude （close to 0.6）, and newly-produced base liquor stored in open-air environ-ment had the highest acetic acid increase amplitude. Sensory evaluation results suggested that, faster impurity-removal and aging were achieved in newly-produced base liquor by open-air storage, and 3 months open-air storage was equal to 1 year indoor storage in aging effects.

关 键 词：特型酒 露天贮存 理化分析 感官品评 老熟 白酒 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]