摘要
利用气相色谱和液相色谱分析了陶缸和不锈钢桶存储半年和一年特香型酒基的香气物质,并对酒样进行感官品评。通过分析比较发现,不同贮存容器和储存期的特香型酒微量成分变化较大。酯类物质中的乳酸乙酯、乙酸乙酯及醇类物质中的正丙醇、异戊醇和酸类物质中的乙酸、乳酸变化比较明显;另外乙醛和乙缩醛的变化也明显,乙缩醛随着贮存时间的延长而增加,不锈钢桶存储增加的更多。感官品评结果表明:特香型白酒经过存储,口感有一定的优化,用陶缸存储效果相对较好。用陶缸存储能改善新酒的杂味,提升酒的品质。随着时间的延长,一年期的酒基,比半年期的酒基口感提升很多,其中,用陶缸存储效果特别明显。
The aroma substances of special flavor wine stored in the ceramic cylinder for half a year and stainless steel barrel for one year was analysised by using gas chromatography and high performance liquid chromatography （HPLC）, and the wine samples were evaluated by sense organ taste. Great changes of different storage containers and shelf life＇s liquor types trace composition were discovered by the analysis comparison. The obvious changes were found in the content of the lactic acid ethyl ester, ethyl acetate of Esters material and normal propyl alcohol, isoamyl alcohol of alcohols material and the acetic acid and lactic acid of acid material; In addition, the same changes were found in the content of acetaldehyde, acetal as the extension of storage time increased, and the more increasement was found in the content of acetal stored in the stainless steel. Sensory evaluation results show that after storage, the palate of special flavor liquor which is better by storing in ceramic cylinder has certain optimization, the quality of the wine can be improved by storing in ceramic cylinder which can eliminate the foreign flavour of new wine. With the extension of time, the more improvement were found in the palate of one-year wine base than 6-month wine base ascension, and the evident effect was found in the wine particularly stored with ceramic cylinder.
出处
《酿酒》
CAS
2013年第2期31-34,共4页
Liquor Making
关键词
风格
贮存
醇
醛
酸
酯
colour
storage
alcohol
aldehyde
acid
ester
