摘要
研究了冷灌装和热灌装两种灌装方式对黄酒风味物质的影响。结果表明,冷灌装工艺中,杀菌后与杀菌前相比,醇类物质提高了1.7%,醛类物质提高了19.0%,酯类物质降低了1.1%,风味物质总量增加了1.7%;热灌装工艺中,杀菌后与杀菌前相比,醇类物质提高了0.4%,醛类物质提高了4.3%,酯类物质提高了0.1%,风味物质总量降低了1.2%。从冷热灌装酒样风味物质含量来看,杀菌前后整体风味物质变化都不明显。
In this study, the effects of cold filling and hot filling on the flavoring substances in Huangjiu were studied. The results showed that, in cold filling, alcohols increased by 1.7 %, aldehydes increased by 19.0 %, esters decreased by 1.1 %, and total flavoring substances increased by 1.7 % after the sterilization;in hot filling, after the sterilization, alcohols increased by 0.4 %, aldehydes increased by 4.3 %, esters increased by 0.1 %, and total flavoring substances decreased by 1.2 %. There was no significant change in overall flavoring substances before and after the sterilization for both hot filling and cold filling.
作者
刘克
张清文
毛严根
LIU Ke;ZHANG Qingwen;MAO Yangen(Shikumen Winery Co. Ltd., Shanghai 201501, China)
出处
《酿酒科技》
2019年第8期69-71,共3页
Liquor-Making Science & Technology
关键词
黄酒
冷灌装
热灌装
风味物质
挥发
Huangjiu
cold filling
hot filling
flavoring substance
volatilization