| 酒类产品超声陈化技术的研究进展 |
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| 引用本文： | 舒杰,刘东红,谢广发,邹惠君.酒类产品超声陈化技术的研究进展[J].中国食物与营养,2011,17(9):56-59. |
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| 作者姓名： | 舒杰 刘东红 谢广发 邹惠君 |
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| 作者单位： | 1. 浙江大学生物系统工程与食品科学学院,杭州,310050
2. 浙江古越龙山绍兴酒股份有限公司,浙江绍兴,512000 |
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| 基金项目： | 浙江省黄酒技术与装备重点实验室 |
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| 摘 要： | 酒类自然陈化存在时间过长、耗资大等缺点,而超声陈化可以利用空穴效应,提高酒中分子的活化能,加快反应速度,从而减短陈化时间。本文首先介绍酒类超声陈化的作用机理,综述了葡萄酒、白酒、黄酒以及果酒的超声陈化研究进展,最后,对超声陈化的状况进行总结,提出新的研究思路。
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| 关 键 词： | 酒 自然陈化 超声陈化 超声机理 |
Research Advance on Ultrasonic Aging of Wine Products |
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| SHU Jie,LIU Dong-hong,XIE Guang-fa,ZOU Hui-jun.Research Advance on Ultrasonic Aging of Wine Products[J].Food and Nutrition in China,2011,17(9):56-59. |
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| Authors: | SHU Jie LIU Dong-hong XIE Guang-fa ZOU Hui-jun |
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| Affiliation: | SHU Jie1,LIU Dong-hong1,XIE Guang-fa2,ZOU Hui-jun2 (1School of Biosystems Engineering and Food Science College,Zhejiang University,Hangzhou 310030,China,2Zhejiang Guyue Longshan Wine Co.,Ltd.,Shaoxing 312000,China) |
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| Abstract: | Conventional aging of wine products has many disadvantages,such as the long length of aging time and the large cost of wine products.However,ultrasonic aging can activate the molecule of wine and accelerate the rate of reaction,so it can shorten the aging time of wine.In this article,we analyzed the mechanism of ultrasonic aging,and then summarized the research advance of ultrasonic aging in grape wine,white wine,yellow wine and juice wine.At last,we made a conclusion of ultrasonic aging and put forward new ideas. |
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| Keywords: | wine conventional aging ultrasonic aging ultrasound mechanism |
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