浓香型白酒在不同容器贮存过程中的变化规律

Changes of Nongxiang Original Liquor During Storage in Different Containers

利用气相色谱分析了浓香型原酒在陶坛、不锈钢罐和水泥池贮酒容器中贮存1年、2年、3年香气物质的变化,并对酒样进行感官品评。通过分析比较发现,不同贮存容器和不同贮存期浓香型原酒微量成分都有所变化。酯类物质中的己酸乙酯、乙酸乙酯、乳酸乙酯、丁酸乙酯,以及醛类中的乙醛和乙缩醛变化比较明显;另外总酸和总酯的变化也明显。感官品评结果表明:浓香型原酒经过存储,口感有一定的优化,陶缸存储效果好。用陶坛贮存能有效去除新酒的杂味,提升酒的品质。随着时间的延长,3年期的酒基比1年、2年期的酒口感提升很多,其中,陶坛贮存效果特别明显。

The changes of aroma substances stored in pottery altar,stainless steel tank and cement tank for 1,2 and 3 years were analyzed by gas chromatography.Through analysis and comparison,it is found that the trace components of Nongxiang original wine have changed in different storage containers and different storage periods.The changes of ethyl caproate,ethyl acetate,ethyl lactate,ethyl butyrate,acetaldehyde and acetal in aldehydes were obvious,and the changes of total acid and total ester were also obvious.The results of sensory evaluation show that the storage effect of Nongxiang original wine is relatively good.Potted storage can improve the taste of new wine and improve the quality of wine.With the extension of time,the wine base of 3 years is much higher than that of 1 year and 2 years.