不同陈酿方式对酒体陈酿效果影响的研究  

Study on Different Aging Methods on Aging Efficiency of Base Wine

作　　者：何昂 卢中明 范昌明[1] 杜礼泉[1] 王晓刚[1] 谢菲 唐聪[1] HE Ang;LU Zhongming;FAN Changming;DU Liquan;WANG Xiaogang;XIE Fei;TANG Cong(Forgood Distillery Co.,Ltd.,Mianyang 621000,Sichuan,China)

机构地区：[1]四川省绵阳市丰谷酒业有限责任公司,四川绵阳621000

出　　处：《酿酒》2021年第6期98-101,共4页Liquor Making

摘　　要：对陶坛陈酿、不锈钢桶陈酿、不锈钢桶+陶片陈酿的原酒,进行微量成分及感官质量变化的研究,陈酿效果最好的为陶坛陈酿,其次为不锈钢桶+陶片陈酿,不锈钢桶陈酿的效果最差。因此,白酒企业在进行原酒陈酿时,应尽量采用陶坛陈酿,不锈钢桶+陶片陈酿可作为探索方式。On the basis of the study on the changes of trace composition and sensory quality of the base wine aged in pottery altar,stainless steel barrel and stainless steel barrel+pottery slice,the best aging effect was pottery altar,followed by stainless steel barrel+pottery slice,and the worst effect was stainless steel barrel.Therefore,in the process of basic liquor aging,liquor enterprises should try to use pottery altar aging,stainless steel barrels+pottery pieces aging can be used as an exploration way.

关 键 词：浓香型大曲酒 陈酿方式 陈酿效果 

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]