清香型白酒贮存过程中主要微量成分变化规律的研究

Change Rules of Main Trace Components of Qingxiang Baijiu during Storage

采用直接进样法结合气相色谱对清香型白酒在贮存过程中微量成分的变化规律进行研究。结果表明,清香型白酒在12个月的贮存过程中,总酸呈上升趋势,总酯呈下降趋势,乙醛呈下降趋势,乙缩醛呈上升趋势。贮存1~4个月的酒样相似,贮存5~9个月的酒样相似,贮存10~12个月的酒样相似。通过研究不同贮存时间清香型白酒中主要微量成分的变化规律,可为清香型白酒合理贮期的建立以及白酒的陈酿提供科学数据和理论支撑。

In this study,the change rules of main trace components of Qingxiang Baijiu during storage were investigated by using gas chromatography with direct inlet.The results showed that during the 12 month storage,the total acids and acetal of Qingxiang Baijiu increased gradually,while the total esters and acetaldehyde decreased gradually.The samples stored for 1 to 4 months were similar,the samples stored for 5 to 9 months were similar,and the samples stored for 10 to 12 months were similar.The study can provide scientific data and theoretical support for the determination of reasonable storage time of Qingxiang Baijiu.