不同香型中国传统白酒使用橡木桶陈酿的变化研究  

Quality Change of Baijiu of Different Flavor Types Aged in Oak Barrels

作　　者：管莹 杨强 童国强 乐细选 左可成 王喆 GUAN Ying;YANG Qiang;TONG Guoqiang;YUE Xixuan;ZUO Kecheng;WANG Zhe(Hubei Key Laboratory for Quality and Safety of Traditional Chinese Medicine and Healthcare Food,Jing Brand Co.Ltd.,Daye,Hubei 435100,China)

机构地区：[1]劲牌有限公司中药保健食品质量与安全湖北省重点实验室,湖北大冶435100

出　　处：《酿酒科技》2020年第11期46-50,共5页Liquor-Making Science & Technology

摘　　要：将小曲清香型白酒、大曲清香型白酒、浓香型白酒、酱香型白酒放入橡木桶中进行陈酿,每半年进行酒精度、总酸总酯和感官变化的检测,3年陈酿结束后对浸入酒体中的金属离子和橡木挥发性香气成分进行分析。试验结果表明,不同香型白酒的酒精度小幅度下降,但总酸总酯均出现含量明显增加的情况;橡木桶中的钙、镁离子溶入酒体中较多,铅和铬离子仅有微量浸出;橡木挥发性香气成分中以醛类为主,其次是酯类;橡木桶陈酿使各香型白酒在感官上变化较大,橡木香气成分能部分掩盖中国白酒风味的典型性,也赋予一定的特色。Baijiu samples of four different flavor types including Xiaoqu Qingxiang Baijiu,Daqu Qingxiang Baijiu,Nongxiang Baijiu and Jiangxiang Baijiu were aged in oak barrels.The alcoholicity,total acids,total esters and sensory characteristics of the samples were measured every six months.The metallic ion concentration and oak volatile components in the samples were measured after 3 years aging.The results showed that the alcoholicity of all the samples decreased slightly,while the contents of total acids and total esters increased significantly.A large amount of calcium ions and magnesium ions were dissolved in the liquor,while only trace amount of lead ions and chromium ions were dissolved.The oak barrels also transferred aldehydes and esters to the liquor.The flavor characteristics of all the samples changed dramatically after aging in oak barrels.The aroma components from the oak barrels would cover the typical aroma of traditional Chinese Baijiu to a certain degree,while endowing it with new characteristics.

关 键 词：白酒 橡木桶 陈酿 感官特征 

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]