| 不同催陈方法对清香型小曲酒品质及微量成分的影响 |
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| 引用本文： | 罗高建,倪书干,左可成,易翔,万朕,管莹,祝成,雷明明,杨强.不同催陈方法对清香型小曲酒品质及微量成分的影响[J].酿酒,2021,48(1):51-54. |
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| 作者姓名： | 罗高建 倪书干 左可成 易翔 万朕 管莹 祝成 雷明明 杨强 |
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| 作者单位： | 劲牌有限中药保健食品质量与安全湖北省重点实验室,湖北大冶435100;劲牌有限中药保健食品质量与安全湖北省重点实验室,湖北大冶435100;劲牌有限中药保健食品质量与安全湖北省重点实验室,湖北大冶435100;劲牌有限中药保健食品质量与安全湖北省重点实验室,湖北大冶435100;劲牌有限中药保健食品质量与安全湖北省重点实验室,湖北大冶435100;劲牌有限中药保健食品质量与安全湖北省重点实验室,湖北大冶435100;劲牌有限中药保健食品质量与安全湖北省重点实验室,湖北大冶435100;劲牌有限中药保健食品质量与安全湖北省重点实验室,湖北大冶435100;劲牌有限中药保健食品质量与安全湖北省重点实验室,湖北大冶435100 |
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| 摘 要： | 考察5种不同催陈方法对清香型小曲酒品质的影响,采用气相色谱对其微量成分进行分析.研究结果表明:(1)新酒在香气及口感上整体变化较大,脱新、去杂效果较为明显,以间歇搅拌方法的效果最佳,添加陶片方法酒体醇厚感好,有老酒香;(2)超声处理方法对酒体风格的影响较大,一年陈和两年陈原酒出现偏格现象,香气不正,有铁腥味;(3)整体...
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| 关 键 词： | 不同催陈方法 清香型小曲酒 品质 微量成分 |
Effects of Different Aging Methods on the Quality and Trace Components of Maopu Raw Wine |
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| LUO Gaojian,NI Shugan,ZUO Kecheng,YI Xiang,WAN Zhen,GUAN Ying,ZHU Cheng,LEI Mingming,YANG Qiang.Effects of Different Aging Methods on the Quality and Trace Components of Maopu Raw Wine[J].Liquor Making,2021,48(1):51-54. |
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| Authors: | LUO Gaojian NI Shugan ZUO Kecheng YI Xiang WAN Zhen GUAN Ying ZHU Cheng LEI Mingming YANG Qiang |
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| Affiliation: | (key laboratory of quality and safety of health food of traditional Chinese medicine of hubei province,Jinpai Co.,Ltd.,Daye 435100,Hubei,China) |
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| Abstract: | The influence of five different aging methods on the quality of the company's maopu raw wine was investigated.The results show that:(1)the new wine has a great overall change in aroma and taste,and the effect of removing novelty and impurity is obvious.(2)the ultrasonic treatment method has a great influence on the wine style,and the one-year old and two-year old original wines appear to be biased,with improper aroma and iron smell;(3)on the whole,the improvement effect of adjusting acid value and purifying and storing method on the sensory quality of original wine is not obvious. |
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| Keywords: | Different aging methods Maopu liquor Quality Trace components |
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