白云边酒陈酿过程理化指标变化规律探讨  

Variation regularity of physicochemical indexes of Baiyunbian Baijiu during aging process

作　　者：曹敬华[1] 张明春 朱正军[1] 周金虎[1] 陈茂彬[1] 

机构地区：[1]湖北工业大学发酵工程教育部重点实验室工业发酵湖北省协同创新中心湖北省工业微生物重点实验室,湖北武汉430068 [2]湖北白云边酒业股份有限公司,湖北松滋434200

出　　处：《中国酿造》2017年第7期67-70,共4页China Brewing

基　　金：国家重点研发计划重点专项(2016YFD0400500);湖北省科技支撑计划(2014BBB005)

摘　　要：为探讨白酒陈酿过程的机理,以不同贮存时间的白云边酒为研究对象,测定了白酒粒径、酒精度、电导率、折光率、密度、黏度、pH值、Zeta电位等理化指标。结果表明,随着白酒贮存时间延长,酒精度、折光率、pH值逐渐降低,白酒粒径从贮存期0~9年的1 000 nm级别降至12~30年的100 nm级别,密度由新酒的904.19 kg/m^3逐渐升至30年白酒的911.4 kg/m^3;乙醇和水分子的缔合度变得更紧密,白酒黏度由2.41 mPa·s缓慢增加至2.61 mPa·s;贮存3年和5年的白酒Zeta电位最高,其余年份白酒的Zeta电位差距不大,均在1 mV左右变动。The Baiyunbian Baijiu （Chinese liquor） with different aging time was studied in order to investigate its aging mechanism. The physicochemical indexes including particle size, alcohol content, conductivity, refractive index, density, viscosity, pH, and Zeta potential were determined. The results showed that alcohol content, refractive index, and pH decreased gradually with the Baijiu aging time. The particle size of Baijiu with the aging time of 0-9 years was 1 000 nm level, which reduced to 100 nm level with the aging time of 12-30 years. The density of 30 years Baijiu increased to 911.4 kg/m3 from the density of new Baijiu 904.19 kg/m3. The association extent of ethanol and water tightened, and viscosity increased gradually to 2.61 mPa· s from 2.41 mPao s, and the Zeta potential of Baijiu with 3 and 5 years aging time was the highest, and other years Baijiu changed little around 1 mV.

关 键 词：白酒 陈酿 理化指标 

分 类 号：TS262.3[轻工技术与工程—发酵工程]