摘要
选用7种不同陶缸碎片经粉碎后加入新产原度汾酒(酒度68.9 % ,v/v)中 ,贮存半年 ,另用美酒玉同时处理一个酒样 ,经超声波处理 ,其中7#样在超声波处理时敞口30min,经感官和理化指标分析检测 ,结果表明 ,酒液经陶缸碎片和超声波处理后 ,有加速老熟作用 ,口感变化较明显 ,7#酒样感官品评最好。试验结果还表明 ,不同的陶瓷缸材料 ,其老熟效果亦不同 ,理化指标有升有降。
Seven different kinds of potsherd through pulverization were added into newly-produced Fenjiu Liquor(alcohol content 68.9 %,v/v), and the liquor was storaged for half a year, on the other hand, the same liquor was also managed by jade. And the seven kinds of liquor kept full opening for 30 minutes before ultrasound management, then the assessment of its sensory indexes and physical and chemical indexes indicated that the liquor managed by potsherd and ultrasound had evident changes in taste and its aging period was shortened, the results also indicated that the different potsherd materials exerted different effects on liquor aging.(Tran.by YUE Yang)
出处
《酿酒科技》
2001年第6期51-52,共2页
Liquor-Making Science & Technology
