低度米香白酒催陈方法对比试验

Comparative Test of Low-degree Rice Liquor Aging Method

新蒸馏出来的低度白酒存在口味辛辣,酒液颜色呈白色浑浊状,经过一定时间的陈放,酒液的辛辣感会减少,酒体会变得醇和,也会逐渐变得澄清透亮。传统的自然陈放老熟时间较长,本试验通过自然陈放、超声催陈和釉料粒催陈三种老熟方法对白酒进行催陈,对外观性状、风味和理化指标进行了对比。试验结果表明,釉料粒浸泡催陈30d的米香白酒的外观、风味、理化指标结果显示较好。

The freshly distilled low-degree liquor has a spicy taste,the color of the liquor is white and turbid,after a certain period of time,the spiciness of the liquor will be reduced,the liquor will become soft,and gradually become clear and translucent.The traditional natural aging time is longer,the experiment is aging liquor by natural,ultrasound and glaze. The appearance traits,flavor, physical and chemical indicators were compared.The results showed that,the aging method of pulling the glaze into the liquor 30 days is better.