不同环境因子对成品酒短期储存的影响  

Effects of Different Environmental Factors on Short-term Storage of Finished Liquor

作　　者：曹振华 李军 李富强 闫培勋 李绍亮 李学思 王志杰 孙金涛 郭淑平 CAO Zhenhua;LI Jun;LI Fuqiang;YAN Peixun;LI Shaoliang;LI Xuesi;WANG Zhijie;SUN Jintao;GUO Shuping(Henan Songhe Distillery Co.,Ltd.,Luyi 477265,Henan,China;Henan University of Animal Husbandry and Economy,Zhengzhou 450011,Henan,China)

机构地区：[1]河南省宋河酒业股份有限公司,河南鹿邑477265 [2]河南牧业经济学院食品与生物工程学院,河南郑州450000

出　　处：《酿酒》2023年第4期57-61,共5页Liquor Making

摘　　要：以宋河46%vol成品酒为研究对象,通过感官品评、理化指标和微量成分分析不同环境因子对成品酒短期储存的影响,得出:短期储存成品酒过程中,储存15天时成品酒理化指标和感官开始趋于稳定。成品酒粮香、舒适度、棉柔度逐渐增加,且室内环境优于室外环境储存的成品酒;在两种环境下储存30天的成品酒中定性分析出42种微量成分,且室内环境储存的成品酒中微量成分种类高于室外环境;使用陶坛短期储存成品酒的过程中,室内恒温恒湿环境相比于室外环境更有利于成品酒老熟及酒体稳定。In this paper,Songhe 46%vol finished liquor was taken as the research object.Through sensory evaluation,physical and chemical indexes and trace composition analysis of the impact of different environmental factors on the short-term storage of finished liquor,it was concluded that:during the short-term storage of finished liquor,the physical and chemical indexes and senses of the finished wine began to stabilize after 15 days of storage,and the grain flavor,comfort and cotton softness of the finished wine gradually increased,and the indoor environment was better than the finished wine stored in the outdoor environment;42 kinds of t micro components were qualitatively analyzed in the finished liquor stored in two environments for 30 days,and the types of micro components in the finished liquor stored in indoor environment were higher than those in outdoor environment;During the short-term storage of finished liquor in pottery jars,the indoor constant temperature and humidity environment is more conducive to the aging and stability of finished liquor than the outdoor environment.

关 键 词：环境因子 己酸乙酯 感官品评 微量成分 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.48[轻工技术与工程—食品科学与工程] TS201.2