浓香型白酒陶片陈酿试验
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摘要
以试验酒样的感官评分为主、理化指标为辅,在单因素试验的基础上通过正交试验对浓香型白酒加陶片浸泡,对陶片浸泡时间长短、基酒酒度、陶片用量进行研究。结果表明,陶片的用量及浸泡时间对主要理化指标无显著影响;在浸泡3个月、60%vol基酒、陶片用量6%条件下可获得感官评分较高的陈酿效果。
Based on single factor test, orthogonal test of Nongxiang Baijiu soaking with pottery tablets was carried out with sensory score as the main evaluating indicator and physiochemical indexes as the auxiliary indicators. The soaking time, base liquor alcoholicity, and pottery tablets quantity were explored. The results suggested that, pottery tablets quantity and soaking tine had no significant effects on the main physiochemical indexes, and satisfactory aging effects could be achieved as soaking time was 3 months, 60 %vol base liquor used, and the use quantity of pottery tablets was 6 %.
Based on single factor test, orthogonal test of Nongxiang Baijiu soaking with pottery tablets was carried out with sensory score as the main evaluating indicator and physiochemical indexes as the auxiliary indicators. The soaking time, base liquor alcoholicity, and pottery tablets quantity were explored. The results suggested that, pottery tablets quantity and soaking tine had no significant effects on the main physiochemical indexes, and satisfactory aging effects could be achieved as soaking time was 3 months, 60 %vol base liquor used, and the use quantity of pottery tablets was 6 %.
引文
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[3]孙景庄,薛蕙茹.化学法催陈白酒的研究[J].食品科学,1994,15(12):39-41.
[4]王允圃,任娜,刘玉环,等.白酒陈酿技术的研究进展[J].中国酿造,2011,30(7):5-8.
[5]卢红梅,张百发,李大鹏.白酒人工催陈研究的科学方法[J].酿酒科技,2013(5):44-48.
[6]白雪,刘有智,袁志国.白酒催陈技术的发展与应用现状[J].中国酿造,2009,28(11):1-5.
[7]翟旭龙,史静霞,王普向,等.汾酒老熟研究阶段报告(一)[J].酿酒科技,2001(6):51-52.
[8]杜小威,雷振河,翟旭龙,等.汾酒老熟研究阶段报告(二)[J].酿酒科技,2002(6):38-41.
[9]杨涛,李国友,庄名扬.中国白酒“年份酒”鉴别方法的研究[J].食品与发酵科技,2008,35(4):33-38.