陈酿容器与瓶贮条件对生姜发酵酒品质的影响研究

Influence of Aging Container and Bottle Storage Conditions on the Quality of Fermented Ginger Wine

本研究通过对生姜发酵酒的基本理化指标、挥发性成分及感官进行分析,确定了陈酿容器和瓶贮条件对生姜发酵酒品质的影响。结果表明,橡木桶陈酿会使生姜发酵酒中香草醛类物质含量升高,但辣味无明显变化,同时会使生姜发酵酒中辛酸乙酯、癸酸乙酯、乙酸香茅酯等成分增加,使得其香气更加浓郁协调,但橡木桶陈酿时间过长会使生姜发酵酒清新香气减弱;不锈钢罐陈酿的生姜发酵酒果香突出但香气单一,橡木桶陈酿的生姜发酵酒香气更加丰富协调,因此生姜发酵酒适宜在橡木桶中陈酿约30 d;在4℃、15℃瓶贮的生姜发酵酒清新愉悦、果香协调。因此,生姜发酵酒适宜在低于15℃的低温条件下进行瓶贮。

The influence of aging containers and bottle storage conditions on the quality of fermented ginger wine was determined through analysis of its basic physicochemical parameters,volatile components,and sensory characteristics.The results revealed that aging in oak barrels increased the content of vanillin compounds in the fermented ginger wine,while the spiciness remained unchanged.Additionally,it led to an increase in components such as ethyl caprylate,ethyl decanoate,and citronellyl acetate,resulting in a richer and more harmonious aroma.However,excessively long aging in oak barrels weakened the fresh aroma of the fermented ginger wine.On the other hand,fermented ginger wine aged in stainless steel tanks exhibited a prominent fruity aroma,but the aroma was relatively one-dimensional.Comparatively,fermented ginger wine aged in oak barrels displayed a more diverse and harmonious aroma.Therefore,it is recommended to age fermented ginger wine in oak barrels for approximately 30 days.Furthermore,fermented ginger wine stored in bottles at 4℃ and 15℃ exhibited a refreshing,pleasant and harmonious fruity aroma.Hence,it is recommended to store fermented ginger wine in bottles under low-temperature conditions(below 15℃).