不同催陈方法对清香型小曲酒品质及微量成分的影响  

Effects of Different Aging Methods on the Quality and Trace Components of Maopu Raw Wine

作　　者：罗高建 倪书干 左可成 易翔 万朕 管莹 祝成 雷明明 杨强 LUO Gaojian;NI Shugan;ZUO Kecheng;YI Xiang;WAN Zhen;GUAN Ying;ZHU Cheng;LEI Mingming;YANG Qiang(key laboratory of quality and safety of health food of traditional Chinese medicine of hubei province,Jinpai Co.,Ltd.,Daye 435100,Hubei,China)

机构地区：[1]劲牌有限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》2021年第1期51-54,共4页Liquor Making

摘　　要：考察5种不同催陈方法对清香型小曲酒品质的影响,采用气相色谱对其微量成分进行分析。研究结果表明:(1)新酒在香气及口感上整体变化较大,脱新、去杂效果较为明显,以间歇搅拌方法的效果最佳,添加陶片方法酒体醇厚感好,有老酒香;(2)超声处理方法对酒体风格的影响较大,一年陈和两年陈原酒出现偏格现象,香气不正,有铁腥味;(3)整体上调节酸值和净化贮存方法对原酒感官质量的提升效果不明显。The influence of five different aging methods on the quality of the company's maopu raw wine was investigated.The results show that:(1)the new wine has a great overall change in aroma and taste,and the effect of removing novelty and impurity is obvious.(2)the ultrasonic treatment method has a great influence on the wine style,and the one-year old and two-year old original wines appear to be biased,with improper aroma and iron smell;(3)on the whole,the improvement effect of adjusting acid value and purifying and storing method on the sensory quality of original wine is not obvious.

关 键 词：不同催陈方法 清香型小曲酒 品质 微量成分 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS201.2[轻工技术与工程—食品科学与工程]