不同贮存方式对黄酒风味及有机酸的影响

Effects of Different Storage Methods on the Flavor and Organic Acids of Huangjiu

将分别用不锈钢大罐贮存和陶坛贮存的黄酒进行对比,分析其对黄酒风味的影响,并测定了23种挥发性风味物质和7种有机酸,结果表明,不锈钢大罐贮存相比陶坛贮存的酒精度高11%,总酸高12%,同时总糖含量低19%;有机酸中乙酸相对提高了16%,乳酸低了9%;挥发性风味物质中高级醇含量比陶坛贮存高13%,总酯高33%,同时总醛和挥发酸含量分别高3%、14%。

Huangjiu stored in large stainless steel tanks and in pottery jars were compared to analyze the effects of different storage methods on the flavor of Huangjiu,and the 23 volatile flavor components and 7 organic acids in Huangjiu were determined.The results showed that,compared with Huangjiu stored in pottery jars,the alcohol content of Huangjiu stored in large stainless steel tanks was 11%higher,the total acid content was 12%higher,the total sugar content was 19%lower,the acetic acid content was 16%higher,the lactic acid content was 9%lower,the higher alcohols content was 13%higher,the total ester content was 33%higher,the total aldehyde content was 3%higher,and the volatile acid content was 14%higher.