陶瓷体在汾酒老熟应用中的影响研究  

Study on the influence of ceramic body on the mature application of fenjiu

作　　者：张爱珍 ZHANG Aizhen(Shanxi Xinghuacun Fenjiu Co.Ltd.,Shanxi Fenyang 032200,China)

机构地区：[1]山西杏花村汾酒厂股份有限公司,山西汾阳032200

出　　处：《食品工程》2022年第1期66-70,共5页Food Engineering

摘　　要：采用陶缸、不锈钢罐和不锈钢罐加陶瓷体3种贮存方式对新产汾酒进行贮存,并对所贮汾酒进行为期一年的理化指标和感官品评跟踪,探究陶瓷体对汾酒贮存过程酒质的影响。试验结果表明,在不锈钢罐中添加陶瓷体的方法,在相同贮存期内可以有效提升感官品质,且主要理化指标变化正常,但未对其他理化及卫生指标进行持续跟踪,使用陶瓷体在贮存过程中是否会引入其他成分影响酒体质量,还有待进一步研究。The storage and tracking of new Fenjiu original wines were carried out using ceramic tank storage,stainless steel tanks and stainless steel tanks plus ceramic body storage ways,and the physical and chemical indicators together with sensory evaluation were tracked,exploring the influence of the ceramic body on the wine quality during the storage process of Fenjiu in one year period.The results indicate adding ceramic bodies to stainless steel tanks,the sensory quality could be effectively improved during the same storage period,while the main physical and chemical index change normally.However,this study did not constantly track other physical,chemical and hygienic indicators.Whether other ingredients would be introduced in this storage process to affect the wine quality needs to be further studied.

关 键 词：陶瓷体 汾酒 理化指标 感官品评 

分 类 号：TS262.3[轻工技术与工程—发酵工程]