汾酒老熟研究阶段报告(二)

Staggered Report on Research on Aging of Fenjiu Liquor (Part2)

白酒老熟机理迄今有新酒杂味挥发说,主要为含硫化合物及醛类,经过自然贮存一年基本消失;分子间氢键缔合说;氧化还原说及溶出说等,主要指不同贮酒容器析出的金属离子有催熟酒体的作用。在第一报的基础上,以2001年10月产的二级原度汾酒混合样做试样,以2000年11月产原度汾酒做对照样,以上一报试验中前4种陶缸材质进行处理,即宜兴黑500∶四川500∶红500∶无名缸片为1∶1∶1∶1,混合后的陶缸碎片按20%加入试样处理60d,每天搅拌2次,每次敞口排杂10min。试验结果表明,用陶瓷缸碎片处理新产酒有加速白酒老熟的作用。最佳工艺为:新产白酒先降度至52～57度,过滤后贮存于陶缸(坛)3～5个月,然后转入大罐贮存。(庞晓)

The mechanisms of liquor aging included the following theories up to now:theory of off-flavor volatilization in newly-pro-duced liquors,it indicated the evaporation of sulfur compound and aldehydes through one year natural storage;theory of hydrogen bond association among molecules;theory of oxidation and deoxidation and dissolution theory which indicated that the metal ions isolat-ed from different liquor containers could accelerate the aging of liquor body etc.On the basis of report I,the mixed samples of the secondary raw alcohol Fenjiu Liquor(produced in Oct.2001)were used as test samples and the raw alcohol Fenjiu Liquor(produced in Dec.2000)were used as contrast samples.Four kinds of pithos pieces(mix ratio.yixingblack500∶Sichuan500∶red500∶un-named pottery=1∶1∶1∶1),which used in former study,mixed and added in the test samples(20%of the total amount ),then the test samples were under60d treatment by twice stir daily with10min waste discharge.The test results indicated that the application of pithos pieces in the treatment of newly-produced liquor could accelerate liquor aging and the optimal technique were as follows :alco-holicity drop of newly-produced liquor to52%～57%(v /v)firstly,then the liquor stored in potteries for3～5months after filtration and stored in pithos finally.(Tran.by YUE Yang)