摘要
新酿造的白酒辛辣、暴冲,口味不佳,且有较浓烈的糟味、异杂味,需要经过较长时间老熟才能获得口感醇厚、酒香浓郁的白酒。自然老熟存在贮藏周期长、贮藏设备投资大等问题;而人工催陈运用化学或物理等方法,加快白酒老熟的进程,不仅可以改善白酒的口感和品质,还能缩短生产周期、提高经济效益。通过综述化学法、物理法、生物法、综合法在白酒催陈中的研究现状,为白酒生产厂家提供理论依据。
Newly-produced liquor has spicy tastes,strong bad smell. The longer storage will eliminate foreign flavor and get mellow,full-bodied wine. The nature process with physical and chemical changes wasted time and equipment investment. The artificial aging can improve the taste and quality of wine,shorten the time and improve the economic benefit. The nature of liquor artificial aging means the use of physical or chemical methods to accelerate liquor aging. This paper summarizes the chemical method,physical method,biological method and synthetic method in the research status of liquor artificial aging,so as to provide theoretical basis for liquor manufacturers.
出处
《农产品加工（下）》
2016年第10期67-69,74,共4页
Farm Products Processing
关键词
白酒
催陈
研究现状
liquor
artificial aging
research status
