【摘要】 以黄酒感官品评和化学成分为指标,研究了⁶⁰Coγ射线辐照剂量、辐照温度、包装容器、容器的空隙度、酿造工艺、贮藏时间对黄酒加速陈化效果的影响。试验结果表明:用适宜剂量辐照黄酒具有加速陈化的效果,黄酒的色、香、味、格保持黄酒独有的风味;辐照酒对人体无害,是卫生安全的。辐照黄酒温度为30～40℃。包装容器陶罐优于玻璃瓶,容器（500ml玻璃瓶）的孔隙度以留有100ml为宜。新工艺酿造的酒贮藏时间为5～6个月。辐照生清黄酒结合60℃加热复合处理具有好的杀菌效果,且酒质稳定、卫生。生清黄酒具有传统风味,酒中化学成分无变化,符合出口酒的标准。更多还原

【Abstract】 The effects of irradiation dosage, irradiation temperature, different kinds of packing container, vacuous capacity of the container, technology of making wine and storage time on acceleration of yellow rice wine mellowness were studied by sensory evaluation and chemical composition analysis. The results showed low dosage of r-ray irradiation had accelerated the mellowness of yellow rice wine. The unique flavour of colour, aroma, taste and style were still remained after the wine was irradiated. The hygiene and safety experiments showed the irradiated wine is safe to human health. The optimal temperature during r-ray irradiation was 30~ 40C. The pottery containers were superior to the glass container for the packing container during yellow wine irradiation. The suitable vacuous capacity for a 500 ml glass bottle was 100 ml. The new technology of brewing wine was better than the traditional technology for the quality of irradiated wine. The proper storage time after irradiation was 5~6 months. The r-ray irradiation combined at 60C of temperature had good effects on sterilization of raw yellow wine. The quality of irradiated wine was stable, the chemical composition was not changed. It was still remained the traditional flavour. It is up to the standard of export wine.更多还原