不同产地陶缸对白酒陈酿过程的影响研究  

Influence of Pottery Jars from Different Producing Areas on the Aging Process of Baijiu

作　　者：祝成 左可成 管莹 蒋燕明 万朕 柯锋 詹苏 罗高建 施鹏 童国强 ZHU Cheng;ZUO Kecheng;GUAN Ying;JIANG Yanming;WAN Zhen;KE Feng;ZHAN Su;LUO Gaojian;SHI Peng;TONG Guoqiang(Hubei Key Lab for Quality and Safety Control of Traditional Chinese Medicine and Healthcare Food,Jing Brand Co.Ltd.,Daye,Hubei 435100,China)

机构地区：[1]劲牌有限公司中药保健食品质量与安全湖北省重点实验室,湖北大冶435100

出　　处：《酿酒科技》2022年第10期71-75,共5页Liquor-Making Science & Technology

摘　　要：为弄清楚不同产地的陶缸与原酒陈酿效果之间的关系,更好地指导原酒的科学贮存,选取小曲清香、浓香、酱香3种香型原酒分别放入不同产地的陶缸中陈酿3年,研究陈酿过程中各香型原酒的理化指标和感官风味变化情况。不同产地陶缸所贮3种香型原酒在酒精度、总酸、总酯、色谱骨架成分含量上均不存在明显差异;不同产地陶缸所贮3种香型原酒中的金属元素均存在差异;小曲清香型原酒在不同产地的陶缸中陈酿3年期间的感官无明显差异,浓香型原酒存在轻微差异,酱香型原酒感官差异最明显。In this study we clarified the relationship between pottery jars from different producing areas and the aging effect of Baijiu,so as to guide the scientific storage of Baijiu. Baijiu samples of three different flavor types were selected and aged for 3 years in pottery jars from different producing areas,and the changes of physicochemical indexes and flavor of the Baijiu samples were tracked and studied. The results showed that, in terms of alcohol content,total acids,total esters and chromatographic skeleton components,there were no significant differences among all the Baijiu samples;in terms of metal elements,there are differences among Baijiu samples stored in pottery jars from different producing areas. During the three-year ageing period, the sensory difference of Qingxiang Baijiu was not significant, that of Nongxiang Baijiu was slight, and that of Jiangxiang Baijiu was the most obvious.

关 键 词：白酒 陶缸 陈酿 

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]