优质白酒与贮藏有着密不可分的关系,而贮藏容器对白酒的贮藏效果有着很大的影响。通过采用有釉与无釉2种不同陶坛容器贮藏浓香型原酒,比较彼此之间的气相色谱成分和理化指标变化,并结合感官品评结果,研究不同贮藏容器对白酒酒质影响的差异。结果表明,不同的贮藏容器对原酒中的微量成分有一定的影响,不同贮藏容器所贮藏原酒的醛、醇、酯等含量变化趋势基本相同,但是采用3 kg无釉陶坛贮藏的原酒酒样中醛、酯等含量较0.5 kg有釉陶坛和2.5 kg有釉陶坛2种储藏容器的低,总酸含量及电导率更低,酒体的口感更加醇厚协调。该研究初步揭示了不同陶坛贮藏容器对浓香型原酒贮藏过程的影响,为浓香型白酒的贮藏以及提高白酒的品质提供理论基础。
As the storage container has great influences on the storage of liquor, Luzhou-flavor liquor was stored in glazed and unglazed pottery pots. The gas chromatography composition and physicochemical indicators between liquors stored in different storage containers, and the results of sensory evaluation were compared. The results showed that different storage containers had certain effects on trace components in the liquor, while the contents of aldehydes, alcohols, and esters showed similar change trends. However, the contents of aldehydes and esters in liquor stored in 3 kg unglazed pottery jars were lower than those stored in 0.5 kg and 2.5 kg glazed pottery jars. Moreover, the total acid content and electrical conductivity of liquor stored in 3 kg unglazed pottery jars were also lower, which resulted its mellow and coordinated taste. This study preliminarily revealed the influences of different pottery containers on the storage process of Luzhou-flavor liquor, which provides a theoretical basis for storing Luzhou-flavor liquor and improving its quality.
[1] 沈怡方. 白酒生产技术全书[M].北京:中国轻化工出版社, 1998.
[2] 向双全, 张志刚. 浓香型白酒固态发酵工艺各生产要素间的关系[J]. 酿酒科技, 2016(1):56-59.
[3] 陈飞, 张良,霍丹群,等. 浓香型白酒基酒的现状和发展趋势[J]. 中国酿造, 2017, 36(10):5-8.
[4] 陈引兰, 尹婷,陈琴. 浓香型白酒酒质与其微量成分的关系[J]. 湖北师范学院学报(自然科学版), 2015(4):13-15.
[5] 席勇. 浓香型白酒贮存及利用[J]. 科学与财富, 2016(Z1):235-236.
[6] 姚婷, 游京晶,熊晓辉,等. 贮存条件对白酒原酒品质的影响综述[J]. 食品工业, 2016(2):209-212.
[7] 宋瑞滨. 浅谈浓香型白酒贮存及利用[J]. 酿酒科技, 2002(3): 43-44.
[8] 潘建军, 刘念,张磊,等. 白酒老熟与贮存条件的关系[J]. 食品与发酵科技, 2011, 47(5):87-90.
[9] 熊小毛, 向军,赵耀. 金属离子对白云边原酒质量的影响[J]. 酿酒科技, 2013(5): 56-62.
[10] 张书田, 冯勇. 陶坛陈贮工艺提升白酒品质的研究[J]. 酿酒科技, 2014(9):53-55.
[11] 韩素娜, 侯建光,牛姣. 陶香型白酒在不同容器贮存过程中的变化规律研究[J]. 酿酒科技, 2016(12):62-64.
[12] 韩兴林, 卢中明,贾仕儒,等. 降度贮存工艺对浓香型白酒品质影响的初步研究[J]. 酿酒科技, 2015(12):45-49.
[13] 霍丽娜, 王运霄,李达. 老白干香型原酒的微量成分与风格特点分析[J]. 酿酒科技, 2015(10):44-46.
[14] 周玮婧, 江小明. 气相色谱法测定不同香型白酒中醇类与醛类物质含量[J]. 中国酿造, 2017, 36(4):180-183.
[15] 郭文杰, 卢建春,吕朝贵,等. 白酒的陈化、老熟与容器和时间关系--不同容器对白酒质量的影响[J]. 酿酒科技, 2001(6):53-55.
[16] 张金修, 李静,郭芳文. 白酒中微量成分对人体的作用[J]. 酿酒科技, 2014(10):143.
[17] 吴国辉. 气相色谱法同时测定白酒中10种常见的微量成分[J]. 食品安全质量检测学报, 2018(10):2 532-2 536.
[18] 尚柯, 韩兴林,王德良,等. 酱香白酒高温堆积酒酷挥发性风味物质的检测分析[J]. 中国酿造, 2016, 35(2):139-143.
[19] YIN Yongguang, HE Guidan, SHI Jing. Experiment of liquor aging by high voltage pulse electric field[J]. Liquor-making Science & Technology, 2005(12):47-50.
[20] 王群, 汪俊卿,郭维伟,等. HPLC法检测芝麻香型白酒中四大酯类的含量[J]. 食品工业, 2016(8):273-276.
[21] DU Xiaowei, LEI Zhenhe, ZHAI Xulong. Staggered report on research on aging of Fenjiu liquor (Part2)[J]. Liquor-making Science & Technology, 2002(6): 38-41.
[22] 孙长华. 气相色谱法同时测定白酒中10种醇、酯类物质[J]. 酿酒, 2017, 44(3):49-52.
[23] 白雪,刘由智,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.
[24] 张宿义, 许德富. 泸型酒技艺大全(1版) [M]. 北京:中国轻工业出版社, 2011.
[25] 黄发琳, 王化斌,马琦林. 浓香型高低度白酒货架期稳定性对比研究[J]. 酿酒, 2017, 44(5):35-38.
[26] 高玲, 叶纯志,张磊,等. 不同材质玻璃瓶贮存白酒在货架期的酸、酯变化对质量的影响初探[J]. 酿酒, 2017, 44(5):31-35.
[27] 孟望霓, 田志强. 酱香型白酒贮藏期主要香味成分的测定[J]. 酿酒科技, 2015(6):80-87.
