摘要
不同酱香型白酒酒体在储存过程中,储存环境及容器对酒体的影响不明确。本研究主要探寻不同储存环境、容器对酒体感官及理化指标的影响,采用感官品评及总酸、总酯理化分析等方法评价了各实验酒体的感官特性及酸、酯理化特性。结果表明,从理化指标看,陶坛储存有利于提高酒体的总酸,不锈钢桶有利于提高酒体的总酯;从感官品评结果可知,对于等级较低的酒体,不同容器储存对其感官特性变化影响较小,对于等级较高的酒体,陶坛储存较好,储存6个月最佳;不同环境储存对酒体影响,相对于其他酒体,基酒的总酸变化最大,特别是室外储存变化最为明显,对于不同等级的酒体,等级越高,室内储存酒体总酸含量的变化越大,对于室外储存,较低等级的酒,总酸含量变化最大;感官分析表明,等级较低的酒体,放置于室内储存4个月内相比室外能更好地提升酒体的感官特性,等级较高的酒体,室内储存较好,且储存4个月左右为宜。通过研究不同储存环境、容器随时间变化对酒体感官及酸酯的影响,一方面可以为建立酱香型白酒合理的储存期提供参考,另一方面也可以为白酒陈酿提供科学指导和理论支撑。
During the storage of Jiangxiang Baijiu,the effect of storage environment and containers on the liquor body is not clear.This study mainly explores the effect of different storage environment and containers on the sensory and physicochemical properties of the liquor body.The sensory characteristics,total acids and total esters of the samples were evaluated.The results showed that storage in pottery jars was beneficial for increasing the total acids of the liquor,while storage in stainless steel tanks was beneficial for increasing the total esters of the liquor.For low-class liquor body,storage in different containers had relatively small effect on its sensory characteristics;for high-class liquor body,storage in pottery jars for six months was the best.Different storage environment had an obvious impact on the liquor body.The total acids of the crude liquor stored outdoors changed most significantly.When stored indoors,the total acids of the high-class liquor body changed greater than other samples.When stored outdoors,the total acids of the low-class liquor body changed greater than other samples.Sensory analysis showed that it was recommended to store the liquor indoors for four months.This study has provided reference for the optimization of storage time of Jiangxiang Baijiu,as well as guidance and theoretical support for the aging of Baijiu.
作者
张福荣
章德丽
孙淋
官常清
张洁
陈香梅
蒋想
杨明
ZHANG Furong;ZHANG Deli;SUN Lin;GUAN Changqing;ZHANG Jie;CHEN Xiangmei;JIANG Xiang;YANG Ming(Guizhou Jinsha Jiaojiu Distillery Co.Ltd.,Jinsha,Guizhou 551800,China)
出处
《酿酒科技》
2024年第11期90-95,共6页
Liquor-Making Science & Technology
关键词
酱香型白酒
酒体
总酸
总酯
Jiangxiang Baijiu
liquor body
total acids
total esters