摘要
新酒经贮存一段时间品质明显改变,通过比色法、气相色谱及感官品尝对湖州干型黄酒当年新酒和贮存1～5年陈酒的颜色、主要芳香性成分及口感等品质因素进行测试比较。结果表明,黄酒在贮存老熟过程中氨基、羰基缓慢反应,酒体颜色逐渐加深,随着贮存期延长,黄酒中主要芳香性成分互相转化,酯含量增加,醇含量减少,最后达到一种平衡,得到香气浓郁、醇和爽适的黄酒。通过对黄酒贮存老熟过程中色、香、味等品质因素变化规律及对产生变化的原因进行初步分析和探讨,提出一个陈化因子——微氧含量,同时为黄酒贮存提出一些科学的建议。
The quality of new rice wine can be changed after storage. Colorimetry, gas chromatography and organoleptic evaluation were used to test color, main flavor components and taste of Huzhou dry rice wine with different storage time ranged from new rice wine to 1-5 years. The results showed that the amino and carbonyl group reacted slowly during storage, which made the wine color become deep. During the storage office wine, the main aromatic components in the rice wine transformed mutually, which resulted in the increment of ester content and the decrement of alcohol content. A balance and a fine rice wine with good aroma and mellow taste were obtained finally. The reason and factors of influencing the change of rice wine quality, include color, flavor and taste were analyzed. Based on these results, aging factor- micro-oxygen content was proposed and some advice on the storage of rice wine was also presented.
出处
《中国酿造》
CAS
北大核心
2011年第3期55-58,共4页
China Brewing
关键词
黄酒
贮存
品质
变化规律
微氧含量
rice wine
storage, quality
changing rule
micro-oxygen content
