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*推荐文章 刊物期号: 201801

橡木桶贮存白酒香气成分变化规律研究(26)

作者: 赵金松1,2,3,陈宏宇1,徐 岩2,张 良3

地址:1.四川理工学院生物工程学院,四川 自贡 643000; 2.江南大学生物工程学院,江苏 无锡 214122; 3.泸州老窖集团有限责任公司,四川 泸州 646000
摘要 将固态发酵的52 %vol浓香型白酒分别贮存于新旧橡木桶中进行陈酿试验,取得的样品利用气相色谱-质谱联用仪(GC-MS)分析浓香型白酒在橡木桶贮存4个月后白酒香气的变化。试验结果表明,旧橡木桶贮存的白酒酒体中的糠醛几乎没有增加,而新橡木桶贮存的酒体中增加明显,新旧橡木桶贮存后乙缩醛均呈现下降趋势,乙醛有所降低。旧橡木桶贮存后乙酸呈现上升趋势,己酸及丁酸出现下降趋势,酯类物质无明显变化。
关键词 橡木桶; 浓香型白酒; 香气物质;  陈酿; 酒度
中图分类号: TS262.3;TS261.4;TS261.7 文献标识码: A 文章编号: 1001-9286(2018)01-0026-03

英文标题: Change Rules of Flavoring Compounds in Baijiu Stored in Oak Barrels

英文作者: ZHAO Jinsong1,2,3, CHEN Hongyu1, XU Yan2 and ZHANG Liang3

英文地址: 1. College of Bioengineering, Sichuan University of Science & Engineering, Zigong, Sichuan 643000; 2. School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122; 3. Luzhou Laojiao Group Co. Ltd., Luzhou, Sichuan 646000, China

英文摘要 In the experiment, 52 %vol Nongxiang Baijiu produced by solid-state fermentation was stored in old/fresh oak barrels respectively. After four-month storage, the flavoring compounds in Baijiu samples were determined by GC-MS, and their change rules were summed up as follows: there was almost no increase in furfural content in Baijiu stored in the old oak barrels, while the increase in Baijiu stored in the new oak barrels was significant; acetal and acetaldehyde content decreased in Baijiu samples stored in both fresh and old oak barrels; acetic acid content increased, hexanoic acid and butyric acid content decreased, and esters content remained stable in Baijiu stored in old barrels.
英文关键词 oak barrel; Nongxiang Baijiu; flavoring compounds; storage; alcohol content
      

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