降度贮存基础酒对勾调低度浓香型白酒质量的影响研究  

Influence of Base Liquor of Different Alcoholicity and Storage Time on the Blending Quality of Low-Alcohol Nongxiang Baijiu

作　　者：邵燕 张宿义[1,2,3] 周军 代宇[1,2] 赵小波 代小雪[1,2] 代汉聪 蔡亮 SHAO Yan;ZHANG Suyi;ZHOU Jun;DAI Yu;ZHAO Xiaobo;DAI Xiaoxue;DAI Hancong;CAI Liang(Luzhou Laojiao Co.Ltd.,Luzhou,Sichuan 646000;National Engineering Research Center of Solid-state Brewing,Luzhou,Sichuan 646000;Liquor Making Bio-technology&Application Key Laboratory of Sichuan,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 [3]酿酒生物技术及应用四川省重点实验室,四川泸州646000

出　　处：《酿酒科技》2020年第9期44-49,共6页Liquor-Making Science & Technology

摘　　要：选取不同酒度、不同贮存期的浓香型基础酒用于低度白酒的勾调,通过定期的风味成分含量分析和专业品酒师的感官品评,得出了不同酒度贮存的基础酒对低度白酒勾调质量的影响。该实验结果表明,使用降度至42%vol^48%vol贮存12个月的基础酒勾调的38%vol浓香型白酒,其感官品评综合得分最高,并且降度后贮存有助于加速水解反应,使酸类物质增加,达到反应平衡从而使低度白酒酒体醇厚、回味悠长,低而不淡。In this study we selected base liquor of different alcoholicity and storage time for the blending of low-alcohol Nongxiang Baijiu.Through regular flavoring components analysis and sensory evaluation,we explored the influence of base liquor of different alcoholicity and storage time on the blending quality of low-alcohol Nongxiang Baijiu.The results showed that,the 38%vol Nong xiang Baijiu blended with base liquor diluted to 42%vol to 48%vol and stored for 12 months had the highest sensory evaluation score.Moreover,hydrolyzation would accelerate in the diluted base liquor,thus increasing the content of acids,and giving the low-alcohol Baijiu full liquor body and long after taste.

关 键 词：不同酒度 贮存 低度白酒勾调 感官品评 

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]