摘要
橡木桶贮藏作为白酒陈酿的一个重要环节,对白酒中芳香物质的形成和演化有重要影响。本文以橡木桶为研究对象,分析橡木桶中主要呈香物质(酯、醇、酚)在不同贮存时间内的变化规律。研究表明,橡木桶贮藏过程中,橡木桶内的物质交换、氧化反应及微生物活性等都会发生变化,从而影响酒的风味品质。在此基础上,提出合理控制橡木桶储存时间的建议。
As an important part of Baijiu aging,oak barrel storage has an important impact on the formation and evolution of aromatic substances in Baijiu.Using oak barrels as the research object,analyze the changes in the main aromatic substances(esters,alcohols,phenols)in oak barrels during different storage times.Previous studies have shown that during the storage process in oak barrels,changes in substance exchange,oxidation reactions,and microbial activity within the barrels can affect the flavor and quality of the wine.On this basis,suggestions are proposed to reasonably control the storage time of oak barrels.
作者
韩睿
王千存
程天博
HAN Rui;WANG Qiancun;CHENG Tianbo(Xiongguan Wine Co.,Ltd.,Jiayuguan 735100,China)
出处
《现代食品》
2026年第2期193-195,共3页
Modern Food
关键词
橡木桶
贮存时间
白酒
香气成分
演变规律
oak barrel
storage time
baijiu
aroma components
evolution law
