贮存温度对酱香型第五轮次酒影响的探讨  

The Effects of Storage Temperature on Jiangxiang Baijiu(Liquor)of the Fifth Production Turn

作　　者：乔岩[1,2] 李大鹏[1,2] 卢红梅[1,2] 陈莉[1,2] 苏佳[1,2] 周莲[1,2] 

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]贵州省发酵工程与生物制药重点实验室,贵州贵阳550025

出　　处：《酿酒科技》2015年第8期50-54,共5页Liquor-Making Science & Technology

摘　　要：以茅台镇某酒厂第5轮次酒为实验对象，将酒贮存于0～4℃、25℃、35℃、45℃、60℃、室温、0～4℃与60℃之间转换温度条件下，检测贮存过程中理化性质及香味物质的变化。结果表明：在不同贮存温度下，总酸、固形物含量、电导率都有升高的趋势，总酯、吸光度总体上略有下降，各指标的变化率都随贮存温度的升高而显著增大；在60℃贮存时，黏度下降明显，丁达尔现象较明显；香味物质的变化与贮存温度存在一定的动态关系。In this study, Jiangxiang Baijiu（liquor） of the fifth production turn was taken as test samples. Then the samples were stored at 0～4℃, 25℃, 35℃, 45℃, 60℃, room temperature, and temperature conversion between 0～4℃ and 60℃, respectively. The change in physiochemical properties and flavoring substances were investigated during the storage. The results showed that, total acids content, solids content, and conductivity increased at different storage temperature;total esters content and the absorbance was slightly declined as a whole at different storage temperature;the changing rate of each index increased significantly with the increase of storage temperature;as storage tem-perature was at 60℃, the viscosity decreased obviously and Tyndall phenomenon was more evident;there was a certain dynamic relation be-tween flavoring substance change and storage temperature.

关 键 词：酱香型白酒 轮次酒 贮存温度 理化性质 白酒 

分 类 号：TS262.33[轻工技术与工程—发酵工程]