浓香型白酒在贮存过程中的老熟反应动力学  

Reaction Kinetics of the Aging of Nongxiang Baijiu(Liquor) in Storage Process

作　　者：赵昕[1] 李红[1] 

机构地区：[1]中国食品发酵工业研究院,北京100015

出　　处：《酿酒科技》2015年第8期19-22,27,共5页Liquor-Making Science & Technology

摘　　要：为研究浓香型白酒在贮存老熟过程中风味变化的速率问题,揭示白酒老熟反应的动力学机理,以不同贮存时间的浓香型白酒作为供试样品,利用感官品评方法得到白酒在老熟过程中的原始动力学数据,分别构建自然贮存条件下新酒味的消失、陈酒味的形成,以及不同贮存温度下新酒味消失的反应动力学。结果表明,在自然条件下,白酒中的新酒味会随着贮存时间的延长而消失,发生的新酒味消失反应为一级反应,反应的半衰期为5.7个月。提高白酒的贮存温度可以显著地加快老熟反应,当贮存温度从20℃升高至70℃时,反应半衰期减少了近5倍。当贮存温度较低时,新酒味消失反应的速率常数与温度的关系不符合阿累尼乌斯方程,当贮存温度较高时,新酒味消失反应的速率常数与温度的关系能够较好地符合阿累尼乌斯方程,故当缺少实验数据时可用其推测反应速率方程。陈酒味形成的反应为零级反应,贮存过程中陈酒味的形成只与贮存时间有关。In order to figure out the reaction rate and kinetics of aging reaction of Nongxiang Baijiu（liquor） in storage process, Nongxiang Bai-jiu（liquor） of different storage time was used as test samples, and the original dynamic data were obtained through sensory evaluation, then the reaction kinetics equations of the disappearance of newly-produced liquor taste, the formation of aged liquor taste under natural storage condi-tions, and the disappearance of newly-produced liquor taste under the conditions of different storage temperature were constructed respectively. The results showed that, under the conditions of natural storage, newly-produced liquor taste would diminish as time passed by, and the disap-pearance of newly-produced liquor taste was defined as first-order reaction （half-life period was 5.7 months）;the enhance of liquor storage tem-perature could evidently quicken aging reaction, as storage temperature increased from 20℃to 70℃, half-life period presented almost five-fold decrease;as the storage temperature was comparatively high, the relationship between reaction rate constant （the disappearance of newly-produced liquor taste） and the temperature was in accord with Arrhenius equation, accordingly, the reaction rate equation could be inferred even with the lack of experimental data;the formation of aged liquor taste was defined as zero-order reaction, and the formation of aged liquor taste was only related to the storage time.

关 键 词：老熟 新酒味 陈酒味 反应动力学 白酒 

分 类 号：TS262.31[轻工技术与工程—发酵工程]