橡木对黄酒陈化效果的影响

研究橡木片对黄酒陈化效果的影响。选用2012年产的黄酒原酒,分别按0、3、6、9 g/L的添加量向其中加入橡木片。4个月后对黄酒样品中的风味物质和游离氨基酸进行检测,并进行感官分析。结果表明:添加橡木片处理后,黄酒中高级醇类风味物质的种类和含量均显著减少,醛类风味物质的含量显著增加而种类呈现减少的趋势,酯类风味物质的种类和含量均显著增加(P0.05),说明橡木可促进黄酒的陈化,加快了醇成醛、醇醛成缩醛、醇酸成酯、醛成酸等反应;苦味氨基酸中的苯丙氨酸、苏氨酸、精氨酸、组氨酸和涩味氨基酸中的酪氨酸、缬氨酸的含量均减少;综合黄酒中的风味物质、游离氨基酸变化以及感官评定的结果,表明当橡木片添加量为6 g/L时,贮存4个月后的黄酒样品已具有较好的陈化效果。

Effect of Oak Chips on Aging of Chinese Rice Wine

In this study, the effect of oak chips on the aging of Chinese rice wine was investigated. Oak chips were added
to the samples manufactured in 2012 at various ratios (0, 3, 6 and 9 g/L). Four months later, volatile flavors and free amino
acids were detected. Meanwhile, sensory evaluation was conducted to analyze the quality of Chinese rice wine. The results
showed that comparing with control (without added oak chips), the number and contents of higher alcohols in the samples
treated with oak chips had a significant decline, the number of aldehydes increased significantly whereas the contents of
aldehydes reduced, and the number and contents of esters also present a significant increase (P ＜ 0.05). These changes
illustrate that oak chips could promote the generation of aldehydes from alcohols, acetals from alcohols and aldehydes, esters
from alcohols and acids, acids from aldehydes, thus accelerating the aging of Chinese rice wine. In addition, the contents of
phenylalanine, threonine, arginine, histidine, tyrosine and valine in samples treated with oak chips decreased significantly,
suggesting that this method could improve the aging of Chinese rice. In the present study, 6 g/L was the optimal ratio for
improving the aging of Chinese rice wine after four months of storage.