提高低度白酒质量稳定性研究进展  

Research Progress On Improving the Quality Stability of Low Alcohol Liquor

作　　者：苏亚娜 李泽霞[1,2,3] 王新磊 SU Yana;LI Zexia;Wang Xinlei(Hengshui Laobaigan Liquor-making Co.,Ltd.,Hengshui 053000,Hebei,China;Hebei Baijiu Brewing Technology Innovation Center,Hengshui 053000,Heibei,China;Hebei Solid Fermentation Brewing Industry Technology Research Institute,Hengshui 053000,Heibei,China)

机构地区：[1]河北衡水老白干酒业股份有限公司,河北衡水053000 [2]河北省白酒酿造技术创新中心,河北衡水053000 [3]河北省固态发酵酿酒产业技术研究院,河北衡水053000

出　　处：《酿酒》2022年第5期7-10,共4页Liquor Making

基　　金：河北省省级科技计划资助S&T Program of Hebei(河北省重点研发计划项目NO:20327107D)。

摘　　要：低度白酒在长期贮存过程中会出现氧化还原、酯化水解等反应,呈现“酸增酯减”的变化规律,存在口味变淡、协调感差、出现酸味、涩味等质量隐患,影响白酒品质。就目前行业内提高低度白酒质量稳定性的方法进行归纳探讨。Redox,esterification and hydrolysis reactions of low alcohol liquor during long-term storage process appear "acid increasing ester reduction",which has the potential of quality deterioration such as mild flavor,poor coordination,sour taste and astringency,which affects the quality of Baijiu.This paper summarizes the methods of improving the quality stability of low alcohol Baijiu in the industry.

关 键 词：低度白酒 白酒储存 质量稳定性 

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] TS207.7