不同过桶陈酿时间对烈性艾尔理化指标与挥发性成分影响的研究  

作　　者：李志豪 刘月琴 贺立东 刘倩 袁黎波 

机构地区：[1]雪花啤酒(中国)有限公司

出　　处：《中外酒业》2024年第15期14-33,共20页Global Alcinfo

摘　　要：将原浓25°P的烈性艾尔注入提前清洗除氧后的二手波本桶、全新法国橡木桶、全新美国橡木桶、二手雪莉桶与二手龙舌兰桶5种橡木桶中,于储存温度20-25℃,环境湿度65%-75%的恒温恒湿车间内陈酿。本文分享了酒液在第1、2、3、5、6个月的理化数据、发酵风味物质、橡木特征风味物质及专业品评数据。并得出在陈酿过程中,前三个月变化较小,第三个月开始变化加剧,变化具体表现为pH下降,总酸增加,色度上升,DMS下降,总酯下降。美国橡木桶陈酿后的酒有更多的顺式橡木内酯,法国橡木桶有更多反式橡木内酯。二手波本桶最适合烈性艾尔的陈酿,第三个月风味数据最佳。Strong beer with an original Gravity of 25°P was infused into five types of oak barrels(pre-cleaned and deoxidized second-hand bourbon barrels,new French oak barrels,new American oak barrels,second-hand sherry barrels,and second-hand tequila barrels)and aged in a constant temperature and humidity workshop with a storage temperature of 20-25℃ and an ambient humidity of 65%-75%.This paper presents the physicochemical data,fermentation flavor substances,oak characteristic flavor substances,and professional evaluation data of the beer at the 1st,2nd,3rd,5th,and 6th months.It concludes that during the aging process,changes are minor in the first three months and intensify from the third month onwards.Specifically,pH decreases,total acidity increases,color intensity rises,DMS decreases,and total esters decrease.Beer aged in American oak barrels contains more cis-oak lactones,while beer aged in French oak barrels has more trans-oak lactones.Second-hand bourbon barrels are most suitable for aging high-strength beer,with the best flavor profile observed in the third month of aging.

关 键 词：烈性艾尔 橡木桶 过桶陈酿 

分 类 号：TS2[轻工技术与工程—食品科学与工程]