低度白酒贮存过程中风味质量变化研究  

Flavor and Quality Change of Low-Alcohol Baijiu During Storage

作　　者：代汉聪[1,2] 张宿义 周军[1,2] 代宇 赵小波[1,2] 蔡亮 邵燕[1,2] 代小雪 DAI Hancong;ZHANG Suyi;ZHOU Jun;DAI Yu;ZHAO Xiaobo;CAI Liang;SHAO Yan;DAI Xiaoxue(Luzhou Laojiao Co.Ltd.,Luzhou,Sichuan 646000;National Engineering Research Center of Solid-state Brewing,Luzhou,Sichuan 646000,China)

机构地区：[1]泸州老窖股份有限公司,四川泸州646000 [2]国家固态酿造工程技术研究中心,四川泸州646000

出　　处：《酿酒科技》2020年第7期27-32,共6页Liquor-Making Science & Technology

摘　　要：白酒在贮存过程中发生着一系列变化。在不同的贮存条件下,白酒的老熟时间及风味质量变化是不同的;不同酒精度白酒在相同条件下贮存,其风味质量变化也是有差异的。通过对低度白酒贮存过程中风味质量的变化分析,有助于我们发现低度白酒的贮存变化规律,从而在今后的白酒生产过程中创造适宜的贮存环境,提高产品质量。Baijiu undergoes a series of changes during storage.Under different storage conditions,the aging time,flavor and quality of Baijiu may vary.Under the same storage conditions,the flavor and quality changes of Baijiu of different alcohol content are different.Through the analysis of the changes of the flavor and quality of low-alcohol Baijiu during storage,we can find out the rules of the changes,and can create suitable storage environment for low-alcohol Baijiu,thus improving the quality of the products.

关 键 词：低度白酒 贮存 风味 

分 类 号：TS262.3[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]