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投稿时间：2022-07-22
投稿时间：2022-07-22
中文摘要: 该试验采用气相色谱仪（gas chromatography，GC）和液液萃取-气相色谱-质谱（liquid-liquid extraction-gas chromatography-mass spectrometry，LLE-GC-MS）联用技术测定催陈酒样白酒微量组分，结合感官品评及酒精度测定，对比电场催陈、超声催陈、介质吸附催陈和自振空化器催陈4 种催陈方式对新酿白酒催陈的效果。结果表明，活性炭吸附处理和电场处理对新酿白酒风味有较大改善，感官评分优于原酒样。电场处理24 h 为最优催陈处理方式，处理后酒体中酯类物质含量增加7.54%，乙酸乙酯和乳酸乙酯两种主要酯类含量分别增加6.07%和7.18%。
Abstract:Gas chromatography and liquid–liquid extraction-gas chromatography-mass spectrometry analyses were used to determine the trace components of aged Baijiu.Combined with sensory evaluation and physical and chemical indicators，the effects of electric field，ultrasonic，medium adsorption，and self-vibrating-cavitator aging on newly brewed Baijiu were compared.The results showed that activated carbon adsorption and electric field treatment significantly improved the flavor of newly brewed Baijiu，whose sensory evaluation scores were better than that of the original liquor.Additionally，electric field treatment for 24 h accelerated aging most efficiently.After treatment，the ester content in the wine body increased by 7.54%.The content of the two main esters，ethyl acetate and ethyl lactate，increased by 6.07% and 7.18%，respectively.
keywords: Moutai-flavor Baijiu artificial aging techniques irritating taste irradiation dose gas chromatography-mass spectrometry
文章编号：202316020 中图分类号： 文献标志码：
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