浓香型白酒陶片陈酿试验研究
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摘要
以试验酒样的感官评分为主、理化指标为辅,在单因素实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‰下可获得感官评分较高的陈酿效果。
The sensory score of the test wine sample is the main one, supplemented by physical and chemical indicators, on the basis of single factor experiment of Luzhou-flavorliquor soaked pottery shard through orthogonal experiment, the shard soaking time, the alcoholic content in liquor, mass fraction of shard were studied.The results showed The amount of pottery tablets and soaking time have no significant effect on the main physical and chemical indicators; the aging effect with higher sensory score can be obtained after soaking for 3 months, 60% vol based wine, and the amount of pottery tablets 6‰.
The sensory score of the test wine sample is the main one, supplemented by physical and chemical indicators, on the basis of single factor experiment of Luzhou-flavorliquor soaked pottery shard through orthogonal experiment, the shard soaking time, the alcoholic content in liquor, mass fraction of shard were studied.The results showed The amount of pottery tablets and soaking time have no significant effect on the main physical and chemical indicators; the aging effect with higher sensory score can be obtained after soaking for 3 months, 60% vol based wine, and the amount of pottery tablets 6‰.
引文
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[2]崔德宝,徐军,罗惠波.论白酒人工催熟[J].酿酒,2008,35(2):12-14.
[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.