| 低频超声对豉香型白酒催陈效果研究 |
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| 引用本文： | 向英,丘泰球. 低频超声对豉香型白酒催陈效果研究[J]. 酿酒, 2005, 33(3): 30-32 |
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| 作者姓名： | 向英 丘泰球 |
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| 作者单位： | 华南理工大学,轻化工研究所,广东,广州,510640 |
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| 摘 要： | 采用气相色谱对豉香型白酒进行分析,得出采用不同超声参数催陈酒,不但可使酒在催陈过程中进行氧化、还原、酯化等作用,促进酒体老熟去杂增香,使酒体柔和老熟、成分平衡协调,稳定和提高酒质;而且还可以缩短酒的陈酿期,加速酒老熟化。
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| 关 键 词： | 超声 豉香型白酒 催陈 气相色谱 |
| 文章编号： | 1002-8110(2005)03-0030-03 |
| 修稿时间： | 2005-02-03 |
Study on Aging of CHI-Xiang Style White Wine with Low-Frequency Ultrasonic |
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| Xiang Ying,QIU Tai-qiu. Study on Aging of CHI-Xiang Style White Wine with Low-Frequency Ultrasonic[J]. Liquor Making, 2005, 33(3): 30-32 |
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| Authors: | Xiang Ying QIU Tai-qiu |
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| Abstract: | With the analysis of CHI-Xiang style white wine by gas chromatography, the different ultrasonic parameter could not only promote oxidation, reduction, esterification in the process of wine aging, advance wine aging, produce flavour and remove precipitate, develop soft liquor style, stabilize and improve liquor quality, harmonize the balance of components, but also shorten the aging period and accelerate aging of the wine. |
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| Keywords: | Ultrasonic CHI-Xiang Style White Wine Aging Gas Chromatography |
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