瓶装黄酒杀菌条件与风味关系研究

Study on the Relations of Sterilization Conditions and Wine Flavor of Yellow Rice Wine in Bottles

对瓶装黄酒杀菌条件如杀菌温度、时间等对酒质、风味的影响作了系统的研究和分析,实验表明,杀菌温度在60～65℃之间,黄酒风味随杀菌时间延长得到改善。当杀菌温度超过70℃,杀菌时间控制在1h以内;当75℃杀菌,超过30min,黄酒风味有下降的趋势;80℃以上,黄酒风味随杀菌时间延长而变劣。(孙悟)

Systemic study and analysis of the effe ct s of sterilization conditions of yellow rice wine in bottles such as sterilizati on tem-perature and sterilization time etc.on wine quality and wine flavor we re done.And the experiments indicated that wine quality and wine flavor improve d gradually with the extension of sterilization time when sterilization tempera ture was between60～65℃,sterilization time should be within1h when steri lization temperature was above70℃,over30min sterilization would deteriorat e wine flavor when sterilization temperature was at75℃,and when sterilizatio n temperature was above80℃,wine flavor tended to be worse with the ex-tensi on of sterilization time.(Tran.by YUE Yang)