黄酒陶坛陈酿过程中乙醇含量变化研究  

Change of Ethanol Content in Huangjiu During Aging in Pottery Jar

作　　者：王旭亮 胡健 吴苗叶 王德良 王丽华 张凤杰 WANG Xuliang;HU Jiang;WU Miaoye;WANG Deliang;WANG Lihua;ZHANG Fengjie(China National Research Institute of Food & Fermentation Industries,Beijing 100015;International Joint Research Center of Quality and Safety of Alcoholic Beverages,Beijing 100015;Jinfeng Winery Co. Ltd.,Shanghai 201501;Shikumen Winery Co. Ltd.,Shanghai,201501,China)

机构地区：[1]中国食品发酵工业研究院有限公司,北京100015 [2]国家酒类品质与安全国际联合研究中心,北京100015 [3]上海金枫酒业股份有限公司,上海201501 [4]上海石库门酿酒有限公司,上海201501

出　　处：《酿酒科技》2019年第5期51-54,60,共5页Liquor-Making Science & Technology

摘　　要：陶坛贮存对黄酒的陈酿和风格具有重要作用,但其贮存方法并不利于乙醇的稳定。乙醇含量及浓度变化是黄酒陈酿的重要物质基础之一。但目前关于黄酒陶坛贮存过程中乙醇含量变化情况的研究还相对较少。本研究以某黄酒厂2009—2016年开坛后的酒样的检测数据为依据,采用统计分析的方法对黄酒陶坛贮存过程中乙醇含量的变化情况进行分析,对乙醇随贮存时间的变化情况进行数学建模,并对模型进行初步的评估,为黄酒陶坛贮存提供参考。Pottery jar storage plays an important role in the aging and style formation of Huangjiu. However, the storage is not favorable to ethanol stability, and ethanol content and its concentration change is the important substance base in Huangjiu aging. At present, the researches on the change of ethanol content in Huangjiu storage in pottery jars are rare. In this study, based on the measuring data of Huangjiu samples after jar-opening in a winery from 2009 to 2016, the change of ethanol content during the storage process was analyzed, and a mathematical model on ethanol change with the storage time had been constructed. The model was evaluated preliminarily, which could provide useful reference for Huangjiu storage in pottery jar.

关 键 词：黄酒 陶坛 贮存 陈酿 酒精含量 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]