摘要
新酒经一定时间的贮存后,酒体会变得比较协调,风味也有所改进。采用感官品评、理化分析和气相色谱分析方法,对基酒贮存过程中,酒质与贮存容器、贮存时间、贮存温度的关系进行了研究。结果发现,陶坛贮存比不锈钢罐贮存的老熟作用更明显;陶坛贮存的酒老熟需7～8个月,不锈钢罐贮存的酒老熟需9～10个月;短时间内,高温贮存比常温贮存的老熟效果好;半坛,比满坛贮存时老熟效果好;电导率随贮存期的延长而下降。适当合理的贮存不仅可以使酒体变得丰满,还能给勾兑工作带来方便。
After base liquor was stored in the containers of liquor storeroom in a period of time,aroma would become more harmonized and flavor would be improved.Relationships between liquor quality and containers,,time,temperature on base liquor storage were studied with sensory evaluation,physico-chemical analysis and gas chromatography analysis.The results showed that the effects of aging which base liquor stored in pottery was significant than in stainless steel tank.Liquor stored in pottery needed 7 to 8 months to aging,while liquor stored in stainless steel tank needed 9 to 10 months to aging.In a short time,high-temperature storage had better effects than normal-temperature storage.Semi-storage had better effects than full storage.Conductivity would decrease gradually in the extension of storage period.Appropriate and reasonable storage not only could make liquor full,but also bring convenience to the blending.
出处
《食品与发酵科技》
CAS
2011年第5期87-90,共4页
Food and Fermentation Science & Technology
基金
酿酒生物技术及应用四川省重点实验室开放基金项目(NJ2008-09)
关键词
基酒
贮存
老熟
酒质
Base liquor
Storage
Aging
Liquor quality
