摘要
以不同体积分数的乙醇水溶液为模型白酒,系统考察了酒度(乙醇体积分数)、贮存时间及汾酒中主要微量成分对模型白酒黏度的影响,以此来揭示清香型白酒中乙醇和水的缔合行为,为进一步探讨白酒陈化机理提供理论依据,同时考察汾酒的黏度随酒度及贮存时间的变化规律。结果表明:清香型白酒中乙醇-水缔合强度与其中的微量成分有一定的关系,但决定其缔合强度的主要影响因素是酒度。
Aqueous ethanol solutions at different concentrations were used as the model liquors to explore the effects of alcohol concentration,storage time and major trace flavor components on the viscosity of Fen-flavor liquor and the association behavior between alcohol and water with the aim of providing a theoretical reference for further exploring aging mechanisms of Chinese liquor.Results indicated that trace elements in Fen-flavor liquor had certain impacts on the strength of ethanol-water association,but the major affecting factor was ethanol concentration.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第15期14-19,共6页
Food Science
基金
山西省回国留学人员科研项目(200902)
山西省山西大学研究生优秀创新项目(20093029)
关键词
清香型白酒
黏度
乙醇-水缔合
氢键
汾酒
Fen-flavor liquor
viscosity
ethanol-water association
hydrogen bonding
Fenjiu liquor
