摘要
通过单因素试验研究了不同橡木片处理、变温处理、微波处理、高压脉冲处理和超声波处理等方法用于枸杞白兰地快速陈酿的作用效果,以处理后酒体中的总酯含量和感官品评作为衡量指标。结果表明,高压脉冲均质处理快速陈酿后,酒体中的总酯含量达到34.1mg/100mL,为几种方法之最。用正交试验进一步研究表明:各因素最优组合为A2B2C3D3,最佳快速陈酿方法设计应为:在50MP压力下,每天均质脉冲循环5次,添加橡木片的量为0.7g/L,共循环陈酿12d。由此处理制得的枸杞白兰地酒质最优。
Through the single factor experiments of different oak chip processing, temperature, microwave treatment, high voltage pulse treatment and ultrasonic treatment method for the effect of Lycium barbarum rapid aging of brandy, with a total ester content after treatment in liquor body and sensory evaluation as a measure index. The results show that, high voltage pulse rapid ageing homogenizing treatment, the content of total esters in liquor body reaches 34.1mg/100mL, several methods for the. Using orthogonal test, further research shows that：the optimum combination of each factor is A2B2C3D3, the optimal design of rapid ageing method should be：under the pressure of 50MP, every homogeneous pulse cycle 5 times, adding oak chips for the amount of 0.7g/L, were aged 12 day cycle. The optimal processing wolfberry brandy liquor prepared.
出处
《酿酒》
CAS
2014年第1期78-82,共5页
Liquor Making
关键词
枸杞白兰地
快速催熟
方法
Chinese wolfberry brandy
rapid ripening
method
