黄酒的快速陈化工艺研究

Study on Rapid Aging Technology of Huangjiu

在黄酒生产过程中进行热处理以及在热处理期间通入无菌空气,通过分析两者对黄酒的理化指标和感官影响,找到一种快速陈化办法。通过实验,在52℃下热处理15d,期间每两天向酒体通入空气50mL/L,共通气7次,处理的效果最佳,酒精度、氨基酸态氮有所降低,总酸、挥发酯有所升高,感官上更加自然协调醇和,并产生浓郁的焦香与坚果香,对比自然陈化老熟的黄酒,经该工艺处理的新酒能够达到自然陈化2~3年的酒体水平。

In the experiment,heat treatment was carried out during the production process of Huangjiu,and sterile air was injected during the heat treatment.By analyzing the effect of both treatment on the physicochemical indexes and sensory quality of Huangjiu,a fast aging method was established as follows:heat treatment at 52℃for 15 days,injecting air of 50 mL/L every two days for seven times.After the treatment,the alcohol content and amino acid nitrogen content decreased,the total acids and volatile esters increased,and the aroma was more harmonious and natural,with strong burnt aroma and nut aroma.Compared with the naturally aged Huangjiu,the treated Huangjiu can reach the quality of natural aging for 2 to 3 years.