不同香型白酒在陶缸陈酿过程中的变化研究  

Changes of Different Flavor Types of Baijiu During Aging Process in Pottery Jars

作　　者：祝成 蒋燕明 管莹 易翔 左可成 万朕 柯锋 詹苏 孙婷婷 施鹏 罗高建 童国强 ZHU Cheng;JIANG Yanming;GUAN Ying;YI Xiang;ZUO Kecheng;WAN Zhen;KE Feng;ZHAN Su;SUN Tingting;SHI Peng;LUO Gaojian;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》2023年第11期70-76,共7页Liquor-Making Science & Technology

摘　　要：为了弄清楚不同香型白酒在陶缸陈酿过程中的变化情况,更好地指导原酒的科学贮存,选取3种香型白酒(清香、浓香、酱香)分别放入陶缸中进行陈酿3年,研究3种香型白酒在陶缸陈酿过程中酒精度、金属元素、微量风味成分和感官风格的变化情况。随着储存时间的延长,酯类物质含量总体呈现下降趋势,三年左右趋于平衡,酸类物质缓慢增加,高级醇含量轻微下降;Na、K、Mg、Fe、Zn等金属元素显示出升高的趋势;感官评分呈一定的增加趋势。In order to clarify the changes of different flavor types of Baijiu during the aging process in pottery jars,three flavor types of Baijiu(Qingxiang,Nongxiang and Jiangxiang)were aged in pottery jars for three years,and the changes of alcohol content,metal elements,trace flavor components and sensory style of the three flavor types of Baijiu during the aging process were studied.The re-sults showed that with the increase of the storage time,the content of esters generally decreased,and reached a balance after about three years.The content of acids increased slowly,while the content of higher alcohols decreased slightly.The metal elements such as Na,K,Mg,Fe and Zn showed an increasing trend.The sensory scores showed an increasing trend over time.

关 键 词：白酒 微量成分 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]