陶坛贮存对青稞酒的老熟效果研究

Study on the Maturity Effect of Pottery Jar Storage on Highland Barley Wine

将新酿的青稞原酒分别贮存在新陶坛、存贮过酒的老陶坛和在分别添加了2‰、4‰、6‰的经过处理的老陶坛碎片的新陶坛中进行催陈老熟试验,通过理化指标检测分析和感官品评来分析陶坛及其碎片对青稞原酒在贮存一年后的老熟效果及变化情况。试验结果表明在老陶坛中贮存的新酒无论是在酸酯变化和感官品评方面都优于在新坛中贮酒。另外在新陶坛中添加2‰的老陶坛碎片效果虽然没有在新坛中储酒效果显著,但确实有利于原酒老熟。

In this paper,the newly brewed barley wine is stored in the new pottery pot,the old pottery pot where the wine has been stored,and the new pottery pot with 2‰,4‰,and 6‰processed old pottery pot fragments.The aging test is to analyze the aging effect and changes of the pottery altar and its fragments on the highland barley wine after one year of storage through the detection and analysis of physical and chemical indicators and sensory evaluation.The test results show that the new wine stored in the old pottery jar is better than the wine stored in the new jar in terms of acid ester change and sensory evaluation.In addition,although the effect of adding 2‰of the old pottery pot fragments to the new pottery pot is not as effective as the wine storage in the new pottery pot,it is indeed beneficial to the maturity of the original wine.