清香型小曲酒装瓶后贮存过程中酒质变化的研究  

Study on the Quality Changes of Fen-flavor Xiaoqu Liquors after Bottle Filling

作　　者：童国强 

机构地区：[1]湖北劲牌有限公司技术中心,湖北大冶435100

出　　处：《酿酒科技》2002年第5期35-37,共3页Liquor-Making Science & Technology

摘　　要：对装瓶后贮存1年时间的清香型小曲酒的微量成分变化、感官品评、酒质风味影响等指标进行了分析。结果表明:(1)低度酒总酸量比降度酒总酸增幅稍大,乙酸增幅较大,其酸含量随贮存期延长而略有增加。(2)低度酒经一段时间贮存,酯类含量普遍降低,变化最大的是低沸点酯类。(3)醇类呈上升趋势,但变化不大。(4)醛类物质均有所下降,乙缩醛含量上升。(5)降度酒只要密封好,经1年贮存,口感变化不大;但低度酒贮存8个月后口味稍平淡。(丹妮)The trace components changes,sensitive appraisal indexes and liquor flavor changes in Fen-flavor xiaoqu liquors with one year storage after bottle filling were analyzed and the results suggested as follows :1.The total acids contents in low alcohol liquors increased a bit higher than that in middle alcohol content liquors,specifically,acetic acid content presented higher increment and it kept increasing slightly with the extension of storage period.2.Generally,esters contents in low alcohol liquors reduced especially the contents of the esters with low boiling point dropped greatly after a period of storage.3.Alcohols contents tended to increase but the changes were not obvious.4.Almost all aldehydes contents dropped but acetal content increased.5.If well sealed,middle alcohol con-tent liquors had rare changes in liquor taste after one year storage,but the taste of low alcohol liquors changed to be of wateriness just after eight months storage.(Tran.by YUE Yang)

关 键 词：酒质变化 清香型小曲酒 瓶装酒 贮存 微量成分 质量 

分 类 号：TS262[轻工技术与工程—发酵工程]