电场对白兰地陈酿中氧化还原电位和电导率的影响研究  

Effect of electric field on oxidation-reduction potential and electrical conductivity in brandy aging

作　　者：张斌[1] 曾新安[2] 杨华峰[2] 于淑娟[2] 

机构地区：[1]惠州学院生命科学系,广东惠州516007 [2]华南理工大学轻工与食品学院,广东广州510640

出　　处：《中国酿造》2015年第5期60-63,共4页China Brewing

基　　金：国家自然科学基金(21376094);中国博士后科学基金(2013M542181)

摘　　要：研究了电场作用于5 L和2 L法国中度烘烤的橡木桶强化白兰地陈酿过程中氧化还原电位和电导率等的变化规律。结果显示,白兰地中氧化还原电位呈先增加后减小的趋势,在5 L橡木桶中,电场处理样的氧化还原电位比自然陈酿样在6个月时增加了10.6%,而在12个月时减少了6.6%;电导率呈现递增的趋势,且电场处理样均高于同期自然陈酿样的值,在5 L橡木桶中,电场处理样的电导率比自然陈酿样在12个月时增加了14.6%;在2 L橡木桶中增加了14.3%。研究表明,电场作用可促进酒体中氧化还原电位和电导率达到稳定的平衡状态。The effect of electric field （EF） treatment on oxidation-reduction potential and electrical conductivity of brandy stored in French moderate toasted 5 L and 2 L oak barrels was investigated. The results showed that the oxidation-reduction potential value first increased and then decreased with aging time. For example, the oxidation-reduction potential value in brandy treated by EF was 10.6% higher than those of the control brandy after 6 months of natural aging in 5 L oak barrels, but 6.6% lower after 12 months of natural aging. Meanwhile, the electrical conductivity value increased gradually with aging time, and the EF treatment enhanced the increment of electrical conductivity value. For example, electrical conductivity value in brandy treated by EF treatment was 14.6% higher than that of the control brandy in 5 L oak barrels, and 14.3% higher than that of the control brandy in 2 L oak barrels. It was demonstrated that the application of electric field treatment directly on oak barrel can promote oxidation-reduction potential and electrical conductivity to achieve stable equilibrium state.

关 键 词：电场 白兰地 氧化还原电位 电导率 

分 类 号：TS262.6[轻工技术与工程—发酵工程]