微波辐射处理对浓香型白酒中甲醇和乙醛的影响

Effect of Microwave Radiation Treatment on Methanol and Acetaldehyde in Luzhou-Flavor Liquor

以杜康酒为研究对象,检测不同微波辐射处理条件对杜康酒中甲醇和乙醛含量的影响。试验结果表明:微波技术可以加快原酒中甲醇和乙醛的变化,能使其快速达到陈酿的效果。用微波辐射处理0~100 min时,三种不同酒样中甲醇、乙醛含量均随着辐射时间的延长而降低,甲醇含量的变化规律可以用二次函数来描述;乙醛含量随着辐射时间延长而降低,呈近似下降的弧形曲线,通过拟合,乙醛含量的变化规律可以用Logistic回归模型来描述。微波辐射处理通过增加酒体温度,催化完成酯化、水解、缩合和氧化等化学反应,加速酒体中各种成分相互转化。微波辐射处理对白酒中的甲醇和乙醛的影响是有利的。

This article takes Dukang wine as the research object to detect the influence of different microwave radiation treatment conditions on the content of methanol and acetaldehyde in Dukang wine. The test results show that microwave technology can accelerate the change of methanol and acetaldehyde in the original wine, and can make it quickly reach the effect of aging. When microwave radiation is used for 0-100 min, the content of methanol and acetaldehyde in the three different wine samples decreases with the increase of radiation time. The change law of methanol content can be described by a quadratic function;the content of acetaldehyde decreases with the increase of radiation time, showing an approximately decreasing arc curve. Through fitting, the change law of acetaldehyde content can be described by Logistic regression model. Microwave radiation treatment catalyzes the completion of chemical reactions such as esterification, hydrolysis, condensation and oxidation by increasing the temperature of the wine body, and accelerates the mutual conversion of various components in the wine body. The microwave radiation treatment has a beneficial effect on the methanol and acetaldehyde in the liquor.