森林贮酒对酒体质量变化的影响  

Effect of Storing Liquor in Forest on Liquor Quality

作　　者：柳玉洪 林育斌 覃世军 杨浩良 田家勇 LIU Yuhong;LIN Yubin;QIN Shijun;YANG Haoliang;TIAN Jiayong(Yunnan Pinhutang Distillery Co.Ltd.,Longling,Yunnan 678300,China)

机构地区：[1]云南品斛堂酒业有限公司,云南龙陵678300

出　　处：《酿酒科技》2021年第2期65-72,共8页Liquor-Making Science & Technology

摘　　要：以米香型基酒、42%vol半成品精米酒、42%vol上品斛石斛露酒作为研究对象,通过感官、理化指标、安全指标、酒体损耗变化对森林贮酒和地下酒窖贮酒进行对比研究,研究结果显示,陶坛有助于酒体陈化老熟,森林贮酒的酒体损耗比地下酒窖高,但陈化、老熟速度比地下酒窖更快。Taking the base liquor of Mixiang Baijiu,the 42%vol semi-finished Mixiang Baijiu and the 42%vol Dendrobium nobile liqueur as the research objects,through sensory evaluation,physicochemical indexes,safety indexes and liquor loss analysis,we compared the storage effect between storing liquor in forest and storing liquor in underground cellar.The results showed that pottery jar was helpful for liquor aging,and the loss of liquor stored in forest was higher than that in underground cellar,while the aging speed of liquor stored in forest was faster than that in underground cellar.

关 键 词：森林贮酒 感官分析 理化分析 安全指标 酒体损耗 

分 类 号：TS261.4[轻工技术与工程—发酵工程] TS262.3[轻工技术与工程—食品科学与工程]