凤香型白酒酒海贮存中主要化学成分的变化  

Changes of Main Chemical Components in Fengxiang Baijiu During Storage in Jiuhai

作　　者：黄婷 杨辉 张顺花 翟清华 郭力 马一飞 齐欢 张正博 HUANG Ting;YANG Hui;ZHANG Shunhua;ZHAI Qinghua;GUO Li;MA Yife;QI Huan;ZHANG Zhengbo(School of Food and Biological Engineering,Shaanxi University of Science&Technology,Xi'an,Shaanxi 710021;Xifeng Distillery Co.Ltd.,Baoji,Shaanxi 721400,China)

机构地区：[1]陕西科技大学食品与生物工程学院,陕西西安710021 [2]陕西西凤酒股份有限公司,陕西宝鸡721400

出　　处：《酿酒科技》2021年第4期29-36,共8页Liquor-Making Science & Technology

摘　　要：西凤酒是中国四大名酒之一,其悠久的历史、深厚的文化底蕴,深受广大消费者的喜爱。本研究主要以酒海中贮存0~40年的凤香型基酒为研究对象,利用GC-FID、UPLC等技术,研究凤香型白酒在不同贮存期中的酒精度、总酸、总酯、主要微量成分以及感官指标的变化,探究酒海贮存基酒中酒体质量变化的规律,以期为凤香型白酒的老熟以及勾调提供技术参考。Xifeng Liquor is one of the most famous Baijiu brands in China.It has long history and rich culture,and is popular with consumers.In this study,Fengxiang base liquor stored in Jiuhai for 0 to 40 years was taken as the research object,and the changes in alcohol content,total acids,total esters,main trace components and sensory indexes of Fengxiang Baijiu stored for different years were analyzed by using GC-FID and UPLC.The change rules of liquor quality stored in Jiuhai was investigated,so as to provide technical guidance for the aging and blending of Fengxiang Baijiu.

关 键 词：凤香型白酒 贮存容器 GC 酒海 酒龄 总酸 总酯 

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]