摘要
采用气相色谱、理化分析及感官品尝对几种不同酒度、档次的浓香型白酒的货架期贮存及存放1年后酒体变化作了初步研究。结果表明,货架期内,无论低档、高档的酒样,其己酸乙酯、乙酸乙酯、乳酸乙酯、丁酸乙酯含量均呈下降趋势,乙酸、己酸含量则呈上升趋势,其他醇类变化波动不明显。其中低档白酒数据变化比较明显,放置1年后,其口味逐步变差,影响了其固有风格;高档白酒在放置3年后,口感变好,对酒质的影响较小。(晓文)
In this study, the change in the relative indexes of several Nong-flavor liquor samples of different alcoholicity or of different quality grade during shelf period or after one year storage was investigated through GC analysis, physiochemical analysis and sensory tasting. The results indicated that, during shelf period, the content of ethyl caproate, ethyl acetate, ethyl lactate, and ethyl butyrate in both liquor of low quality grade and liquor of high quality grade decreased, however, the content of acetic acid and caproic acid increased, and there was no evident change in oth- er alcohols, and data change was comparatively evident for liquor of low quality grade; after one year storage, the taste of liquor of low quality grade was getting worse and its intrinsic styles became even worse; after three year storage, the taste of liquor of high quality grade was getting better and there was no other adverse effects on liquor quality. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2013年第12期65-66,共2页
Liquor-Making Science & Technology
关键词
浓香型白酒
货架期
质量
变化
Nong-flavor liquor
shelf period
quality
change
