米酒贮存期的酒体风味变化研究

Study on Changes of Rice Wine Flavor During Storage

试验通过对不同容器发酵的米酒进行贮存期的口感和理化跟踪研究,结果为:不同容器发酵的米酒呈现不同的特点,并没有明显的优劣之分:埕发酵的米酒成熟速度比较快,1年可达到日常基酒使用要求,蜜香、陈香好,酒体比较醇和、绵甜,丰满;缸发酵的米酒,成熟速度稍慢,达到日常基酒使用要求需要1.5年,香气比较复合、舒适,酒体醇厚、甜爽、长。在主要风味成分的变化上,埕发酵的米酒在酸、酯的含量上均比缸发酵的米酒高,且在贮存过程中,埕发酵的米酒风味物质的变化总体较缸发酵的米酒缓慢。

The taste,physical and chemical properties of rice wine fermented in different containers during the storage period were studied.The results showed that rice wine fermented in different containers had different characteristics,and there was no obvious difference between good and bad:rice wine fermented in Chengcheng had a relatively fast maturing speed,which could meet the requirements of daily basic wine use in one year,with good honey flavor and aging flavor,and its body was mellow,sweet and plump;The rice wine fermented in vats is a little slow in ripening.It takes 1.5 years to meet the requirements of daily base wine use.The aroma is relatively consistent and comfortable,and the wine is mellow,sweet and long.In terms of the change of main flavor components,the content of acid and ester of rice wine fermented in Cheng was higher than that of rice wine fermented in vat,and the change of flavor substances of rice wine fermented in Cheng was generally slower than that of rice wine fermented in vat during storage.