不同处理方法对低度清香白酒品质的影响研究  

Effect of Different Treatment Methods on the Quality of Low-Alcohol Qingxiang Baijiu

作　　者：罗高建 易翔 祝成 倪书干 詹苏 陈才 万朕 管莹 吴鑫 乐细选 童国强 LUO Gaojian;YI Xiang;ZHU Cheng;NI Shugan;ZHAN Su;CHEN Cai;WAN Zhen;GUAN Ying;WU Xin;YUE Xixuan;TONG Guoqiang(Hubei Key Laboratory for Quality and Safety Control of Traditional Chinese Medicine and Healthcare Food,Jing Brand Co.Ltd.,Daye,Hubei 435100,China)

机构地区：[1]劲牌有限公司中药保健食品质量与安全湖北省重点实验室,湖北大冶435100

出　　处：《酿酒科技》2025年第5期54-60,共7页Liquor-Making Science & Technology

摘　　要：本研究考察添加酱酒、低聚果糖、竹酒及增酸减酯等16种不同处理方法对低度白酒贮存过程中品质的影响,采用气相色谱对其微量成分进行分析,从处理酒样感官及总酸、总酯的衰减幅度三个维度进行效果评估。研究结果表明,提升低度清香酒品质稳定性的最佳处理方法为使用“添加竹酒+低聚果糖+提高酱酒比例”的组合方法,陈酿10个月后,总酯的降解率为15.22%。The effect of 16 different treatment methods,including adding Jiangxiang Baijiu,adding fructo-oligosaccharide,adding bamboo liqueur,in-creasing acids and reducing esters,etc.,on the quality of low-alcohol Qingxiang Baijiu during storage was studied.The trace components of the sam-ples were analyzed by gas chromatography,and the effect was evaluated from three dimensions,including sensory quality,total acids and total esters.The results showed that the best treatment method for improving the quality stability of low-alcohol Qingxiang Baijiu was adding bamboo liqueur+adding fructo-oligosaccharide+increasing the proportion of Jiangxiang Baijiu.After aging for 10 months,the degradation rate of total esters was 15.22%.

关 键 词：不同处理方法 低度清香白酒 品质稳定性 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]