贮存对凤香型基酒感官及风味影响的分析

将同一凤香型基酒分别贮存在不同容器（老酒海、新酒海、陶坛及不锈钢罐）中，在不同贮存时间点（6个月、12个月、18个月）取样分别进行感官和风味分析。感官分析结果表明，在老酒海中贮存的凤香型基酒蜜香、酒海香突出，风格典型；新酒海中的基酒石灰味、血腥味等异味明显，贮存12个月后其他香气被掩盖；陶坛贮存的基酒花果香较明显，风格偏弱；不锈钢罐中贮存的基酒香气单薄但醇香突出，风格偏离。风味分析结果表明，随贮存时间的延长，四种容器基酒中酯类、醛类及新老酒海贮存基酒中的主要醇类风味物质含量呈先上升后下降的趋势，贮存至12个月时，酯类物质、醇类物质、醛类物质最高含量分别为4 913.2 mg/L、1 726.0 mg/L、293.7 mg/L。

Effect of storage on the sensory and flavor analysis of Feng-flavor base Baijiu

The same Feng-flavor base Baijiu (Chinese liquor) was stored in different containers (old Jiuhai, new Jiuhai, pottery jar and stainless steel tank), and the samples were taken at different storage time (6 months, 12 months, 18 months) for sensory and flavor analysis. The results of sensory analysis showed that the Feng-flavor base Baijiu stored in the old Jiuhai had prominent honey and Jiuhai aromas and typical style. The base Baijiu stored in the new Jiuhai had obvious peculiar smells such as lime and blood, and other aromas were covered up after 12 months of storage. The base Baijiu stored in the pottery jar had obvious fruity aroma and weak style. The base Baijiu stored in the stainless steel tank had a thin but mellow aroma, and deviant style. The results of flavor analysis showed that with the prolongation of storage time, the contents of esters and aldehydes in the base Baijiu stored in the four containers and the main alcoholic flavor substances in the base Baijiu stored in the new and old Jiuhai showed a trend of first increasing and then decreasing, and the maximum content of esters, alcohols, and aldehydes in base Baijiu stored for 12 months was 4 913.2 mg/L, 1 726.0 mg/L and 293.7 mg/L, respectively.