不同制作工艺陶坛对浓香型白酒储存效果影响的研究  

Effect of Pottery Jars with Different Production Processes on the Storage of Nongxiang Baijiu

作　　者：代汉聪[1] 张宿义[1,2,3] 周军 赵小波[1] 许驰 吕沛恒 代汉梅 DAI Hancong;ZHANG Suyi;ZHOU Jun;ZHAO Xiaobo;XU Chi;LÜ Peiheng;DAI Hanmei(Luzhou Laojiao Co.Ltd.,Luzhou,Sichuan 646000;National Engineering Research Center of Solid-state Brewing,Luzhou,Sichuan 646000;Liquor Making Bio-technology&Application Key Laboratory of Sichuan Province,Luzhou,Sichuan 646000,China)

机构地区：[1]泸州老窖股份有限公司,四川泸州646000 [2]国家固态酿造工程技术研究中心,四川泸州646000 [3]酿酒生物技术及应用四川省重点实验室,四川泸州646000

出　　处：《酿酒科技》2022年第4期59-64,共6页Liquor-Making Science & Technology

摘　　要：储存是白酒生产过程中必不可少的工艺环节,白酒在储存过程中发生着一系列变化。新酒经过一定时间的储存,辛辣感、刺激性减小,香气逐渐柔和,酒体逐渐变得绵甜醇和、香味协调。不同的储存容器,对白酒的陈酿老熟产生着不同的效果,直接影响产品品质。对不同制作工艺陶坛储存浓香型白酒后的质量变化进行分析,有助于我们研究不同制作工艺的陶坛对浓香型白酒储存效果的影响,为浓香型白酒的储存陶坛的选择和提高白酒的品质奠定理论基础。Storage is an essential link of Baijiu production. Baijiu undergoes a series of changes during storage. After a certain period of storage, the pungency and irritation of the newly-produced liquor are reduced, the aroma gradually becomes pleasant and harmonious, and the liquor body gradually becomes sweet and mellow. Different storage containers have different effects on the aging of Baijiu, and directly affect the quality of the finished product. Through the analysis of the changes of Baijiu quality after stored in pottery jars with different production processes, we have laid a theoretical foundation for the selection of the storage containers and the quality improvement of Baijiu.

关 键 词：陶坛 储存 质量 

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]