摘要
研究了以微波,超声波,紫外和陶瓷粒处理清香型白酒对其总酸、总酯和乙酸乙酯的影响,结果表明微波结合陶瓷粒的复合处理方式催陈效果最佳,其处理条件为2450MHz,5min;超声波结合陶瓷粒的复合方式次之,其最佳处理条件为20KHz,20min。研究结果可应用于清香型白酒的快速催陈。
Treating Fen-flavor liquor with microwave,ultrasonic,ultraviolet radiation and potsherd,the analysis of total liquor acid,total esters and ethyl acetate showed that the optimum conditions were obtained with microwave power 2450 MHz and treatment time of 5 min.The second-best conditions were obtained with ultrasonic power 20 KHz and treatment time of 20min.This study may accelerate the desired Fen-flavor liquor aging conditions.
出处
《酿酒》
CAS
2011年第6期26-29,共4页
Liquor Making
基金
重庆市科委自然科学基金项目:2004CC36
重庆理工大学博士基金项目:2009ZD05
关键词
微波
超声波
紫外
陶瓷粒
陈化
清香型白酒
microwave
ultrasonic
ultraviolet radiation
potsherd
aging
Fen-flavor liquor
