摘要
本文研究了电场作用于5 L和2 L法国中度烘烤的橡木桶强化白兰地陈酿中非酚类香气物质的变化规律,并建立了相应的数学模型。结果显示,所建数学模型中电场E的系数均要大于橡木桶容积V的系数,说明对于每种香气物质,电场的促进作用要大于橡木桶容积的作用,由于所有物质的模型中电场E的系数均为正值,说明电场作用对橡木桶陈酿白兰地中香气物质的含量变化有正面的促进作用。通过计算发现,电场作用可提供白兰地中氧化还原反应、酯化反应和缩合等化学反应所需能量。研究表明,电场作用有利于白兰地中化学反应的发生,可促进白兰地的陈酿。
The influence of applying an electric field treatment on non-phenols aroma substances of brandy stored in french medium toasting 5 L and 2 L oak barrels was investigated, and mathematical model was established. The results showed that the electric field strength coefficient was larger than the volume coefficient by regression equation of mathematical model. This implied that the effect of electric field was more significant than the volume of oak barrels. Meanwhile, it was explored that the electric field strength coefficient was positive which implied the effect is positive. The energy to react oxidation-reduction reaction, esterification reaction and condensation reaction could be provided by electric field. It was demonstrated that the application of electric field treatment directly on oak barrel could promote the brandy aging.
出处
《中外葡萄与葡萄酒》
2015年第5期12-16,共5页
Sino-Overseas Grapevine & Wine
基金
国家自然科学基金(编号:21376094)
中央高校基本科研业务基金(编号:2014ZM0069)
关键词
电场
白兰地
非酚类香气物质
electric field
brandy
aroma compounds
mathematical model
