摘要
酒类自然陈化存在时间过长、耗资大等缺点,而超声陈化可以利用空穴效应,提高酒中分子的活化能,加快反应速度,从而减短陈化时间。本文首先介绍酒类超声陈化的作用机理,综述了葡萄酒、白酒、黄酒以及果酒的超声陈化研究进展,最后,对超声陈化的状况进行总结,提出新的研究思路。
Conventional aging of wine products has many disadvantages,such as the long length of aging time and the large cost of wine products.However,ultrasonic aging can activate the molecule of wine and accelerate the rate of reaction,so it can shorten the aging time of wine.In this article,we analyzed the mechanism of ultrasonic aging,and then summarized the research advance of ultrasonic aging in grape wine,white wine,yellow wine and juice wine.At last,we made a conclusion of ultrasonic aging and put forward new ideas.
出处
《中国食物与营养》
2011年第9期56-59,共4页
Food and Nutrition in China
基金
浙江省黄酒技术与装备重点实验室(项目编号:2009E10007)
关键词
酒
自然陈化
超声陈化
超声机理
wine
conventional aging
ultrasonic aging
ultrasound mechanism
