酱香型成品酒货架期质量变化的分析研究

Quality Change of Jiangxiang Baijiu during Shelf Life

通过比较高档、中档、低档53%vol酱香型成品酒在货架期的质量变化,探究货架期对53%vol酱香型成品酒的质量影响。结果发现,货架期为1月~6月53%vol酱香型成品酒酒精度、总酸、总酯、微量骨架成分、感官品评波动较明显;货架期为6月~20月53%vol酱香型成品酒酒精度、总酸、总酯、微量骨架成分、感官品评波动相对较小,总体质量较稳定。

The effect of shelf life on the quality of 53%vol Jiangxiang Baijiu was investigated by studying the quality change of high grade,medium-grade and low-grade 53%vol Jiangxiang Baijiu during shelf life.The results showed that,from the first month to the 6th month,the fluctuation of the alcohol content,total acids,total esters,trace skeleton components and sensory quality of 53%vol Ji-angxiang Baijiu was obvious.However,from the 6th month to the 20th month,the fluctuation of the above indexes was relatively small,and the overall quality of 53%vol Jiangxiang Baijiu was relatively stable.