包装条件对货架期白酒质量的影响  

Effects of Packaging Conditions on the Quality of Liquor in Shelf Life

作　　者：王晓刚[1] 苟云凌[1] 杜礼泉[1] 王远成[1] 古加强 甘国凤 唐聪[1] 蒲浩[1] WANG Xiaogang GOU Yunling DU Liquan WANG Yuancheng GU Jiaqiang GAN Guofeng TANG Cong PU Hao(Sichuan Mianyang Fenggu Industry Co., Ltd., Mianyang 621000, Sichuan, China)

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》2017年第4期56-59,共4页Liquor Making

摘　　要：跟踪不同包装条件下的浓香型白酒在二年货架期间感官和理化指标变化,研究不同酒瓶材质、装酒量对酒质变化的影响。结果表明:随储存期延长,所有实验酒样均呈"酸升酯降"规律;储存期间关键指标变化以玻璃瓶最小,陶瓷瓶次之,不锈钢瓶变化最大,而口感以陶瓷瓶装最佳;装酒量对白酒关键指标和口感影响明显,装酒量越小,装瓶空度越大,水解越厉害,口感也越差,但考虑到热胀冷缩等因素,白酒灌装时以95%~98%装酒量最佳。By following the changes of liquor indexes in two years, effect of bottle material and liquid volume on quality change were studied.The results were as follows： with the storage time extended, all the experimental samples showed the law of ＂acid up and ester down＂; The order of key index change is ＂glassceramicsStainless steel＂, but the best taste is ceramic. The effect of liquid volume on liquor quality is obvious. The greater the empty space, the more severe the hydrolysis, the worse the taste. But considering the thermal expansion and contraction, so the best is 95%~98%.

关 键 词：浓香型白酒 酒瓶材质 装酒量 质量变化 

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]