酒液上酒精蒸汽含量与酒老熟机理的相关性研究  

Study on the Correlations of Alcohol Content on the Surface of Liquor and Liquor Aging Mechanism

作　　者：陈计峦[1] 冯作山[2] 

机构地区：[1]中国农业大学食品科学与营养学院,北京100083 [2]新疆农业大学食品科学系,新疆乌鲁木齐830052

出　　处：《酿酒科技》2003年第6期46-47,共2页Liquor-Making Science & Technology

摘　　要：进行了酒液上酒精蒸汽含量与酒液老熟机理的相关性研究。试验结果表明,酒在贮存3～4个月后,酒的缔合基本达到平衡,再延长贮存时间其变化不明显,氢键与酒老熟机理的相关性也不明显。证明了氢键缔合度不能作为控制酒老熟程度的主要指标,陈酿后的酒液所发生的化学变化,导致酯类增加则是控制陈酿过程的主要因素。(丹妮)The correlations of alcohol content on the surface of liquor and liquor aging mechanism were studied.The results indicated that the association of liquor after3-4months storage almost achieved equilibrium and no evident changes occurred when the storage time prolonged.Besides,the correlations of hydrogen bond and liquor aging mechanism displayed unclearly.The study also suggested that the association degree of hydrogen bond could not be used as the main index for the control of liquor aging.The chemical changes in liquor after the storage would result in the increase of esters,which was the main factor for the control of liquor aging.(Tran.by YUE Yang)

关 键 词：陈酿 老熟机理 相关性 酒精含量 氢键缔合 酒精蒸汽含量 酒液 

分 类 号：TS261[轻工技术与工程—发酵工程]