作　　者： ; ; ; ; ;

机构地区： 四川理工学院

出　　处： 《食品与发酵科技》 2011年第1期8-12,共5页

摘　　要： 通过对浓香型白酒贮存过程中主要香味物质变化研究,发现低度高档酒稳定性较低度低档酒稳定性好,低度低档浓香型白酒在贮存过程中不稳定,主要表现为"酸增酯减";同时对不同的稳定剂进行了系统的研究,发现可通过增加酒体中微量成分的绝对含量、添加大分子酸酯类物质等措施改善低度白酒酒体质量,此外提高酒瓶密封性也可达到增强低度白酒货架期稳定性的目的。 The variation of major flavor component in Luzhou-flavor liquors was studied during its storage.The results indicated that refering to the low-alcohol liquor,the quality liquor was more stable than the common liquor.The main change in the common Liquor was acids increased and esters decreased.The function of different stabilizers was also investigated.The result showed that the quality of low alcohol liquors can be improved by increasing absolute content of trace components in liquors and adding macromolecular substances such as acid and ester.Furthermore,the stability of low alcohol liquors in shelf life was also enhanced by enhancing the bottle sealing.

关 键 词： 浓香型白酒 货架期 质量变化 稳定剂

领　　域： [轻工技术与工程] [轻工技术与工程]