摘要
研究超高压水射流技术对浓香型白酒催陈的影响。白酒经常压至350MPa超高压水射流技术处理,分别检测、品评刚催陈白酒和放置3个月、6个月白酒。经超高压水射流处理后,白酒的总酸含量升高,总酯及杂醇油含量降低,压力越高,风味及口感越好,放置6个月效果更佳。总酸、总酯及杂醇油的变化与自然放置趋势基本一致,放置6个月没有出现"回生"现象,超高压水射流技术对浓香型白酒的催陈有积极效果。
The effects of ultra-high pressure water jet on the aging of Luzhou-flavor liquor were studied. The liquor was treated by ultra-high pressure water jet from atmospheric pressure to 350 MPa, and three samples which were taken just after treatment, after being aged for 3 months and after being aged for 6 months was detected and evaluated. The total acid content increased while the total ester content and fusel oil content decreased by ultra-high pressure water jet treatment. Higher the pressure was, better the flavor and taste were. If the liquor was aged for 6 months after treatment, the flavor and taste would be much better. Changes of total acids, total esters and fusel oils in liquor were in accordance with those under natural aging. There was no revitalization after being aged for 6 months . The ultra-high pressure water jet had positive influence on the aging of Luzhou-flavor liquor
出处
《中国酿造》
CAS
北大核心
2010年第7期140-142,共3页
China Brewing
基金
四川省科技厅(2008SZ0010)
成都市金牛区科技局(金科产发[2008]64号)
关键词
浓香型白酒
超高压水射流
催陈
Luzhou-flavor liquor
ultra-high pressure water jet
aging
作者简介
樊迪（1986-），女，陕西汉中人，在读硕士研究生，主要从事中药质量控制研究工作
王盛民，教授，通讯作者。
