黄酒的贮存与色香味关系

Changes of color,flavor and taste of rice wine during the storage

黄酒的贮存在黄酒生产工艺过程中称为"陈酿",也就是黄酒自然老熟的过程。在贮存期间不仅有氧化、还原、酯化、缩合等反应,而且也有酒精与水的缔合及其他分子之间结合和互溶等变化。同时随着贮存期延长酒中缓慢产生氨基、羰基反应使产品的色泽增深、香气增浓、口味醇和绵软、协调爽适。这一系列变化还会使酒体产生的一些微量糊精、蛋白质、多肽低聚糖、焦糖色、金属离子等共聚沉淀,也就是黄酒界所称的"酒脚"。

The storage stage during the production of rice wine is c ailed ageing, which is a natural process companied with physical and chemical changes. Several reactions happen at this stage, such as oxidation, reduction, estefification, condensation and so on, as well as association between ethanol and water molecules or other molecules. During the storage office wine, the amidogen or carbonyl reactions occur slowly, which makes the rice wine with darker color, strengthened flavor and mellow taste. Besides, the series reaction would promote the copolymefization among protein, low-polymefized peptidoglycan and brown metal ions to cause precipitate, which is called wine lees in rice wine industry.