摘要
通过比色法和气相色谱对湖州干型黄酒当年新酒和贮存1~5年陈酒的颜色和主要芳香性成分进行测试比较。结果表明,黄酒在贮存老熟过程中氨基、羰基缓慢反应,酒体颜色逐渐加深,随着贮存期延长,黄酒中主要芳香性成分互相转化,酯含量增加,醇含量减少,最后达到平衡,得到香气浓郁、醇和爽适的黄酒。通过对黄酒贮存老熟过程中色、香变化规律及对产生变化的原因进行初步分析和探讨,提出陈化因子——微氧含量的作用和功能,同时为黄酒贮存提出一些科学的建议。
The color and main flavoring components of newly-produced yellow rice wine were compared with that of yellow rice wine after 1-5 year storage by colorimetry and gas chromatography.The results showed that amino and carbonyl group reacted slowly during the storage,and wine color deepened gradually,with the extension of storage period,main flavoring components in yellow rice wine transformed mutually(ester content increased and alcohol content decreased) and reached a balance eventually to form yellow rice wine with mellow aroma and soft taste.Through the research on the change rules of color and flavoring components of yellow rice wine and the exploration of the reasons for such change,a main aging factor micro oxygen content,was introduced,meanwhile,some scientific advices on yellow rice wine storage were also put forward.
出处
《酿酒科技》
2011年第1期58-60,共3页
Liquor-Making Science & Technology
关键词
黄酒
贮存
色香
变化规律
微氧含量
yellow rice wine
storage
color and flavor
change rules
micro-oxygen content