贮存条件对白酒原酒品质的影响综述  

Summary of Effects of Storage Conditions on Quality of Crude Chinese Spirits

作　　者：姚婷[1] 游京晶[1,2] 熊晓辉[1,2] 陆利霞[1,2] 李壹[1,2] 

机构地区：[1]南京工业大学食品与轻工学院,南京210009 [2]江苏省食品安全快速检测公共技术服务中心,南京210009

出　　处：《食品工业》2016年第2期209-212,共4页The Food Industry

基　　金：江苏省科技基础设施建设计划(BM2012026);国家科技支撑计划(编号2015BAK36B05)

摘　　要：主要从原酒老熟机理、原酒贮存中各项指标变化规律两方面论述了贮存对原酒品质的影响,并分析了影响原酒品质的贮存因素,包括贮存用容器、贮存环境和原酒酒度,总结了当前的人工催熟方法。分析了目前原酒酒龄的检测鉴别研究,主要为荧光光谱、红外光谱、气相色谱-质谱法等仪器分析法结合化学计量学方法如聚类分析、主成分分析、支持向量机等构建判别模型。The effects of storage conditions on the quality of crude Chinese spirits were discussed including the maturation mechanism and theindexes during storage. And the storage factors affecting the quality including storage container, storage environment and alcohol content of crude liquor were discussed. Methods for artificial aging were summed up. The researches for detection and identification the age of crude liquor were also reviewed. Instrtallental analysis methods such as fluorescence spectrum, infrared spectrum and gas chromatography-mass spectrometry combined with chemometrics methods such as cluster analysis and principal component analysis. And support vector machine to build models were the main methods at present.

关 键 词：原酒 贮存 老熟机理 人工催熟 酒龄 

分 类 号：TS262.3[轻工技术与工程—发酵工程]