摘要
黄酒的“陈化”是指新酿制的成品酒在陶坛中贮存、陈化的过程。新酿制的黄酒口味粗糙、闻香不足、较刺激、欠柔和,通过“陈化”可促进醇与酸之间的酯化,使酒的香味馥郁,口味甘顺、柔和。黄酒的贮存温度以5～20℃为最佳,贮酒仓库要求阴凉、通风、干燥,并保持一定的湿度,有利于陶坛独特的“微氧环境”的陈化条件形成;贮酒容器以陶坛为佳。(孙悟)
The aging of yellow rice wine referred to the storage and aging process of newly-produced yellow rice wine in pottery jar. Newly-produced yellow rice wine had coarse taste and unsatisfactory wine aroma. However, aging could advance the esterification between alcohols and acids and make wine taste soft and enjoyable with mellow wine aroma. The best temperature for wine storage was at 5 -20 ℃ and the storehouse was required cool, dry, and ventilated with certain humidity, which was helpful for aging conditions of ＂small oxygen environment＂. Besides, pottery jar was the best choice for wine storage among all containers. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2006年第6期74-76,共3页
Liquor-Making Science & Technology
关键词
黄酒
陈化
贮存
陶坛
yellow rice wine
aging
storage
pottery jar
