摘要
白酒中的酸、酯、醇、醛等风味成分在贮存过程中发生一系列物理和化学变化,经过贮存逐渐达到新的平衡。瓶装白酒的瓶口与瓶盖之间受加工的精度限制,会有微小间隙差异。由于酒液有表面张力,在出厂检查时虽然倒置不漏酒,但是由于封口间隙大小不同等原因,会导致酒的某些成分挥发(或与空气发生反应),引起其组分含量发生变化,进而影响品味。本文从感官和理化角度分析了同一批次瓶装浓香型白酒不同条件下(静态平衡和非静态平衡状态下)挥发程度的变化规律,低度浓香型白酒水解速度快,醛类与酯类物质挥发水解快,酒的度数不同,挥发的程度也不同。深入研究酒体随时间变化以及因挥发造成的变化,对于酒类的存储有着重要的作用。
A series of physical and chemical changes occurred to the flavor components of acids,esters,alcohols and aldehydes in storage,and gradually reached a new balance after storage.In bottled liquor,the gap variation between the bottle mouth and the bottle cap is limited by the precision in processing.The liquid will not be leaked out from an inverted bottle due to the surface tension of the liquor in the factory inspection.However,due to the different sealing gap size and other reasons,some flavor components in bottled liquor suffers volatilization(or react with the air),causing the concentration change and flavor degradation.Herein,the variation rules of Luzhou-flavor liquor under different conditions(static equilibrium and non-static equilibrium state)were analyzed from sensory and physical and chemical aspects.Low alcohol Luzhou-flavor liquor has fast hydrolysis rate,and aldehydes and esters will volatilize and hydrolyze quickly.The degree of volatilization varies with the degree of liquor.Thoroughly studying the changes in the body of wine over time and the changes caused by volatilization plays an important role in the storage of wine.
作者
周娜
黄志瑜
刘悦
高崎
李宗毅
肖丹
ZHOU Na;HUANG Zhi-yu;LIU Yue;GAO Qi;LI Zong-yi;XIAO Dan(Sichuan Zhongniang Testing Co.,Ltd,Chengdu 610045,China;College of Chemical Engineering,Sichuan University,Chengdu 610065,China)
出处
《化学研究与应用》
北大核心
2025年第2期449-453,共5页
Chemical Research and Application
基金
国家自然科学基金项目(81927809)资助。
关键词
瓶装白酒
浓香型
贮存年份
挥发性
bottled liquor
Luzhou-flavored type
storage year
volatility
作者简介
通讯作者:肖丹(1961-),男,教授,主要从事分析化学和化学与生物传感器研究。E-mail:496122132@qq.com。
