不同陈酿期的清香型小曲酒品质对比研究  

Comparative Study on Quality of Qingxiang Xiaoqu Wine at Different Aging Stages

作　　者：罗高建 易翔 詹苏 倪书干 陈才 管莹 祝成 石应国 童国强 LUO Gaojian;YI Xiang;ZHAN Su;NI Shugan;CHEN Cai;GUAN Ying;ZHU Cheng;SHI Yingguo;TONG Guoqiang(Jing Brand Co.,Ltd.,Daye 435100,Hubei,China)

机构地区：[1]劲牌有限公司,湖北大冶435100

出　　处：《酿酒》2024年第1期84-87,共4页Liquor Making

摘　　要：对清香型小曲酒的新酒及陈酿一至五年(共六个层级)的原酒品质进行了技术鉴定和消费者调查研究。结果表明,清香型小曲酒陈酿1年已具备小曲清香典型风格,陈酿2年已开始出现陈香,陈酿3年陈香已较明显,随着陈酿时间的增加,感官评分呈递增态势,说明小曲清香型原酒陈酿3年后质量有明显的提升。Through technical identification and consumer survey research on the quality of new and original Xiaoqu liquor aged for one to five years(a total of six levels),the results showed that the Qingxiang Xiaoqu liquor had a typical style of Xiaoqu fragrance after one year of aging,and the aging aroma began to appear after two years of aging.The aging aroma was more obvious after three years of aging.As the aging time increased,the sensory score showed a gradual increase,It indicates that the quality of Xiaoqu light aroma original wine has significantly improved after 3 years of aging.Overall.

关 键 词：清香型小曲酒 品质鉴定 饮后舒适度 

分 类 号：TS262.32[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] TS207.7