酱香型成品酒货架期质量变化的分析研究  

Quality Change of Jiangxiang Baijiu during Shelf Life

作　　者：莫娇娇 朱建猛 肖扬 代程样 金红兵 何振华 MO Jiaojiao;ZHU Jianmeng;XIAO Yang;DAI Chengyang;JIN Hongbing;HE Zhenhua(Quality Department of Guijiu Co.Ltd.,Guiyang,Guizhou,550200 China)

机构地区：[1]贵州贵酒集团有限公司质量部,贵州贵阳550200

出　　处：《酿酒科技》2023年第12期52-55,共4页Liquor-Making Science & Technology

摘　　要：通过比较高档、中档、低档53%vol酱香型成品酒在货架期的质量变化,探究货架期对53%vol酱香型成品酒的质量影响。结果发现,货架期为1月~6月53%vol酱香型成品酒酒精度、总酸、总酯、微量骨架成分、感官品评波动较明显;货架期为6月~20月53%vol酱香型成品酒酒精度、总酸、总酯、微量骨架成分、感官品评波动相对较小,总体质量较稳定。The effect of shelf life on the quality of 53%vol Jiangxiang Baijiu was investigated by studying the quality change of high grade,medium-grade and low-grade 53%vol Jiangxiang Baijiu during shelf life.The results showed that,from the first month to the 6th month,the fluctuation of the alcohol content,total acids,total esters,trace skeleton components and sensory quality of 53%vol Ji-angxiang Baijiu was obvious.However,from the 6th month to the 20th month,the fluctuation of the above indexes was relatively small,and the overall quality of 53%vol Jiangxiang Baijiu was relatively stable.

关 键 词：酱香型成品酒 货架期 酒精度 总酸 总酯 微量骨架成分 质量变化 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]