超高压处理对黄酒陈化的影响

Effects of UHP on Chinese Rice Wine Maturation

研究了在200～350MPa下，处理时间为0．5～2．0h，介质温度为10～40℃条件下超高压处理（UHP）对黄酒感官品质、理化指标的影响。实验结果表明，当压力为300MPa时酒的感官品质较好，保压时间为0．5h即具备良好陈化效果，常温下进行高压处理即可具备陈化特征。通过对黄酒中总酯、总酸、总醛，杂醇油，挥发性香气成分及氨基酸总量的检测可发现，经超高压处理的酒液中醇类物质减少，酯类与醛类含量增加，酸类变化不明显，证明超高压可促进醇、醛等物质的氧化作用，酯化作用效果明显，可有效改善黄酒风味，加速陈化过程。同时，处理后黄酒中氨基酸总量增加，说明超高压处理并不会显著破坏黄酒中氨基酸成分。

The article analyzes the effects on sensory quality, physical and chemical indicators of Chinese rice wine which is processed by ultra -high pressure （UHP） in the condition of 200 -350 MPa pressure, 0.5 -2.0 h processing time and the medium temperature in the range of 10 -40℃. The results showed that： maturation was achieved when the pressure reached 300MPa; samples treated in 0.5h had the desired level of maturation; samples processed under room temperature possess the desired characteristics of maturation. Meanwhile, through the detection of volatile aroma components, we found reduction in alcohols and esters and increments in aldehydes. However, acids didnt change remarkably. These phenomena indicated that UHP processing could improve the oxidation of alcohols, aldehydes and some other substances, and esterification was obvious. It showed that processing by UHP could effec- tively improve the flavor of Chinese rice wine. As for the total amino acid, its content was actually increased after processing, meaning that UHP does not have remarkable destruction oower over the amino acrid in Chinese rice wine.