摘要
为检验电催化方法的催陈效果,对新生产、未经催陈处理的酒,自然陈酿三年的出厂成品酒及经催陈处理后又存放6个月的酒进行了理化指标的跟踪分析,分析结果表明:经催陈处理后的沉缸酒与新酒相比,在理化指标上有了很大提高,特别是挥发酯的含量增幅较大,与优质品的标准相比各项指标均已达到优质成品酒的质量标准。对年产100吨规模的中试酒样的跟踪分析表明:经催陈处理后再放置6个月后的酒,酒度可进一步下降5.3％,酯含量可再提高高34.3％。
The newly-produced and uneatalyzed wine, the naturally-aged wine of three years and the catalyzed wine stored for six months are analyzed by physico-chemical index. The result shows the physico-chemical index of the catalyzed chenggang wine is greatly increased, especially the content of the volatile ester, compared with the newly - produced wine. All index has reached the best-quality wine. The analysis of the 100 tons sample for four times reveals that the degree of the catalyzed wine stored for six months decreases by 5.3% and the content of ester increases by 34.3%.
出处
《大连大学学报》
2003年第4期42-44,共3页
Journal of Dalian University
