清香型竹筒酒后熟过程中品质分析评价  

Quality Evaluation of Qingxiang Bamboo Liquor During Post-Aging

作　　者：解廷娜 李根 邓佳顺 南国辉 尹礼国[2] 李莉 袁华伟 XIE Tingna;LI Gen;DENG Jiashun;NAN Guohui;YIN Liguo;LI Li;YUAN Huawei(Faculty of Quality Management and Inspection Quarantine,Yibin University,Yibin,Sichuan 644000;Sichuan Key Laboratory of Solid-state Fermentation Resources Utilization,Yibin University,Yibin,Sichuan 644000,China)

机构地区：[1]宜宾学院质量管理与检验检测学部,四川宜宾644000 [2]宜宾学院固态发酵资源利用四川省重点实验室,四川宜宾644000

出　　处：《酿酒科技》2024年第11期37-41,共5页Liquor-Making Science & Technology

基　　金：宜宾学院科研项目(2016PY03)。

摘　　要：为了明确清香型竹筒酒后熟过程中的品质变化,本研究将清香型白酒注入竹筒中,检测酒液后熟过程中感官指标、理化指标以及香气成分,以确定最佳后熟时间。结果表明,竹筒酒酒液呈金黄色至深黄色,澄清透亮,有竹香,感官水平提高;酒液净含量仅下降2%,色度提高82%,酒精度下降18%,糖度提高16%,总酸增加33%,总黄酮增加51%,总固形物增加34%,pH增加了0.21;醇类、酯类与醛类物质总体呈下降趋势;后熟可平衡酒液组成,减轻酒液的苦味、涩味与刺激感,后熟24 d后,为最佳饮用阶段。本研究可为清香型竹筒酒的生产提供指导。This study investigated the quality changes of Qingxiang bamboo liquor during post-aging.Qingxiang Baijiu was injected into bamboo tubes,and its sensory indexes,physicochemical indexes and aroma components were detected during the post-aging process.The results showed that the liquor was golden yellow to deep yellow in color,clear and transparent,with distinct bamboo aroma,and its sensory quality were improved.The net volume of the liquor decreased by 2%,the chromaticity increased by 82%,the alcohol content decreased by 18%,the sugar content increased by 16%,the total acids increased by 33%,the total flavonoids increased by 51%,the total solids increased by 34%,and the pH value increased by 0.21.There was a general decrease in the levels of alcohols,esters,and aldehydes.The post-aging process reduced the bitterness,astringency and irritation of the liquor body.The optimal drinking time was after 24 days of post-aging.This study provides guidance for the production of Qingxiang bamboo liquor.

关 键 词：清香型竹筒酒 后熟 品质评价 理化指标检测 香气成分 

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]