摘要
研究原酒在地下酒库中长期恒温(18～20℃)贮存老熟的变化规律。结果表明,在半年期的贮存中,酒体变化为:总酸含量呈增加趋势;总酯含量呈减少趋势;乳酸乙酯含量呈减少趋势;乙酸、己酸含量呈上升趋势;乙醛、乙缩醛微有上升;其他指标变化不大,且口感整体趋于柔顺、醇和。
The change rules of the aging of Nong-flavor liquor during long-term constant temperature storage in cellar were investigated. The re- suits were summed up as follows： total acids content increased, total esters and ethyl lactate content increased, the content of acetic acid and caproic acid increased, the content of acetaldehyde and acetal increased slightly, and rare change for other indexes. After long-term storage, liquor taste became better.
出处
《酿酒科技》
北大核心
2013年第7期55-59,共5页
Liquor-Making Science & Technology
关键词
白酒
地下酒库恒温贮存
主要指标
变化
liquor
constant temperature storage in cellar
main indexes
change
