| 清香型白酒快速陈酿化的初步研究 |
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| 引用本文： | 邱重晏,王万能,王东,娄国平,龚晓林,王鹏. 清香型白酒快速陈酿化的初步研究[J]. 酿酒, 2011, 38(6): 26-29 |
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| 作者姓名： | 邱重晏 王万能 王东 娄国平 龚晓林 王鹏 |
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| 作者单位： | 1. 重庆理工大学药学与生物工程学院,重庆市,400054
2. 重庆市江津酒厂集团有限公司,重庆市,402284 |
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| 基金项目： | 重庆市科委自然科学基金项目:2004CC36; 重庆理工大学博士基金项目:2009ZD05 |
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| 摘 要： | 研究了以微波,超声波,紫外和陶瓷粒处理清香型白酒对其总酸、总酯和乙酸乙酯的影响,结果表明微波结合陶瓷粒的复合处理方式催陈效果最佳,其处理条件为2450MHz,5min;超声波结合陶瓷粒的复合方式次之,其最佳处理条件为20KHz,20min。研究结果可应用于清香型白酒的快速催陈。
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| 关 键 词： | 微波 超声波 紫外 陶瓷粒 陈化 清香型白酒 |
Preliminary study on accelerated aging Fen-flavor Liquor |
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| QIU CHONG-yan,WANG Wan-neng,WANG dong,LOU Guo-ping,GONG Xiao-lin,WANG pengCo.Ltd,Chongqing ,China). Preliminary study on accelerated aging Fen-flavor Liquor[J]. Liquor Making, 2011, 38(6): 26-29 |
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| Authors: | QIU CHONG-yan WANG Wan-neng WANG dong LOU Guo-ping GONG Xiao-lin WANG pengCo.Ltd Chongqing China) |
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| Affiliation: | QIU CHONG-yan1,WANG Wan-neng1,WANG dong2,LOU Guo-ping2,GONG Xiao-lin2,WANG peng1(1.School of Pharmacy and Bioengineering,Chongqing University of Technology,Chongqing 400054,China,2.Chongqing Jiangjin Winery(Group)Co.Ltd,Chongqing 402284,China) |
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| Abstract: | Treating Fen-flavor liquor with microwave,ultrasonic,ultraviolet radiation and potsherd,the analysis of total liquor acid,total esters and ethyl acetate showed that the optimum conditions were obtained with microwave power 2450 MHz and treatment time of 5 min.The second-best conditions were obtained with ultrasonic power 20 KHz and treatment time of 20min.This study may accelerate the desired Fen-flavor liquor aging conditions. |
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| Keywords: | microwave ultrasonic ultraviolet radiation potsherd aging Fen-flavor liquor |
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