催陈酒的NMR分析  

The Analysis of the Catalyzed Aged Wine by NMR

作　　者：王宏钧[1] 关紫烽[1] 

机构地区：[1]大连民族学院学报编辑部,辽宁大连开发区116600

出　　处：《大连民族学院学报》2003年第1期35-37,共3页Journal of Dalian Nationalities University

摘　　要：对新生产的未经催陈处理的酒,自然陈酿的成品酒及经催陈处理的酒样,进行了核磁共振分析,分析结果表明,成品酒比新酒的△δ大,经电催陈处理的酒,其△δ也大于新酒的△δ,这是由于氢键缔合作用,成品酒及催陈酒的水峰的化学位移向低场移动的缘故.The samples of the newly-produced uncatalyzed aged wine,naturally-aged wine and electro-catalyzed wine are analyzed by nuclear magnetic resonance. The result shows theΔδof the naturally-aged wine is bigger than the newly-produced uncatalyzed aged wine and theΔδof the electro-catalyzed wine is bigger than the newly-produced uncatalyzed aged wine,which results from the association of hydrogen bond and the chemical shift of the water in naturally-aged wine and electro-catalyzed wine towards low field.

关 键 词：NMR分析 成品酒 陈酿 催陈 核磁共振 人工老熟 老熟机理 新酒 白酒 

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]