基于荧光光谱研究清香型白酒中乙醇-水缔合行为

Fluorescence Spectroscopic Studies of Ethanol-Water Association Behavior in Fen-Flavor Liquor

以不同浓度的乙醇溶液为模型白酒,系统考察了酒度、贮存时间及汾酒中主要微量成分对模型白酒荧光光谱行为的影响,同时考察了汾酒的荧光光谱行为随酒度及贮存时间的变化规律。结果表明:清香型白酒中的乙醇-水缔合强度受到其中微量成分的影响,但决定其缔合强度的主要影响因素是酒度而不是贮存时间,该结论为进一步探明白酒的陈化机理提供了重要的理论和实验依据。

Aqueous ethanol solutions at different concentrations were used as model liquors to explore the effects of ethanol concentration, aging time and major trace components on the fluorescence spectral behavior of Fen-flavor liquor and the association behavior between ethanol and water. Results indicated that trace elements in Fen-flavor liquor had certain impacts on the strength of ethanol-water association, which was mainly determined by ethanol concentration but not aging time. These results can provide theoretical references for further exploring the aging mechanisms of Chinese distilled spirits.