不同装酒量对陶坛陈酿效果影响的研究  

Study on the Effects of Liquid Loading on Aging Efficiency of Liquor in Pottery Jar

作　　者：杜礼泉[1] 王晓刚[1] 苟云凌[1] 郑敏[1] 古加强 唐聪[1] 蒲浩[1] 甘国凤 

机构地区：[1]四川省绵阳市丰谷酒业有限责任公司,四川绵阳621000

出　　处：《酿酒》2016年第3期80-85,共6页Liquor Making

摘　　要：对70%、80%、90%、100%装酒量的陶坛陈酿的原酒,进行香味物质及电导率、感官质量变化的研究,陈酿效果最好的为100%装酒量的原酒,其次为90%装酒量的原酒和80%装酒量的原酒,70%装酒量的原酒感官质量最差。因此,白酒企业在采用陶坛进行原酒陈酿时,应尽量满坛陈酿。By analyzing the changes of aroma components, conductivity and sensory quality target, The aging efficiency of base liquor in pottery jar with four gradient liquid loading（70%, 80%, 90%, 100%） were studied. Results show that aging effect is the best liquid loading for 100%, followed by 90% and 80%, and the worst sensory quality for 70%. Therefore, liquor companies should try to keep full when base liquor aging in the pottery jar.

关 键 词：浓香型大曲酒 装酒量 陶坛 陈酿效果 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.48[轻工技术与工程—食品科学与工程]