氧化处理对黄酒中物质含量的影响

Effects of Oxidation Processing on the Substance Content in China Rice Wine

[目的]研究氧化处理对黄酒中总酸、总酚、总酯含量的影响,加快黄酒氧化并为促进黄酒陈化提供参考。[方法]以古南丰黄酒为研究对象,研究双氧水、超高压2种处理方式对黄酒中物质含量的影响。[结果]通过对模拟体系进行研究,发现铁离子、多酚对黄酒氧化-酯化有作用;双氧水作为氧化剂,酒中双氧水浓度18 mg/L,50℃下作用5 h,黄酒中的总酚含量降到0.775 g/L,总酸含量降到4.75 g/L,总酯含量升高到35.12 mg/L;双氧水协同超高压处理黄酒的较适宜操作条件为:酒中双氧水浓度达18 mg/L,压力300 MPa,保压20 min,此条件下黄酒中的总酚含量降到0.783 g/L,总酸含量降到4.68 g/L,总酯含量升高到42.58 mg/L。[结论]研究可为开发实用化的黄酒陈化工艺拓展思路。

Objective The aim was to study effects of oxidation processing on the content of total acids,total phenols,total esters in rice wine, to provide reference for promoting oxidation and aging of rice wine.[Method] With Gunanfeng rice wine as study object,effects of hydrogen per-oxide,ultra-high pressure on substance content in rice wine were studied.[Result] Through the simulation system study,it was found that iron i-ons,wine polyphenols had the role of oxidative esterification;hydrogen peroxide as the oxidant,oxidation of the wine was evident when the wine hydrogen peroxide concentration was 18 mg/L,50 ℃ under the action of 5 h,total phenolic content reduced to 0.775 g/L,total acid content re-duced to 4.75 g/L,total ester content increased to 35.12 mgL/;the optimal conditions for hydrogen peroxide synergy of Chinese rice wine in ul-tra-high pressure were： hydrogen peroxide concentration in wine was 18 mg/L,300 MPa,hold time 20 min,total phenol content reduced to 0.783 g/L, total acid content reduced to 4.68g /L,total ester content increased to42 .58 mg/L.[Conclusion] The study can expand thought for devel-opment of the practical technology of rice wine aging.