黄酒在大罐微氧贮存中挥发酯和总酸的变化  

Changes of Volatile Esters and Total Acids of Yellow Rice Wine During Micro-oxygen Storage in Large Tanks Process Solids

作　　者：郭柯洋[1] 吕兴龙 陈坚刚[1] 孙佳明 GUO Keyang;LV Xinglong;CHEN Jiangang;SUN Jiaming(Kuaijishan Shaoxing Rice Wine Co.,Ltd.,Shaoxing 312030,Zhejiang,China)

机构地区：[1]会稽山绍兴酒股份有限公司,浙江绍兴312030

出　　处：《酿酒》2024年第4期90-91,共2页Liquor Making

摘　　要：通过对黄酒大罐微氧贮存过程中挥发酯的变化及其影响因素的跟踪检测分析。结果表明:在保证酒质的前提下,通过对大罐酒温度变化的控制,实现微氧循环,提高了挥发酯的含量,从而提高大罐贮存效率,降低了生产成本。The changes of volatile esters and their influencing factors during the storage of huang jiu in large tanks with micro-oxygen were analyzed.The results showed that the content of volatile ester was increased and the storage efficiency was increased,and the production cost was reduced by controlling the temperature change of the liquor.

关 键 词：黄酒 大罐贮存 挥发酯 微氧 

分 类 号：TS262.4[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