【摘要】 对原酒贮存过程,不同的贮存容器和温度对原酒贮存效果进行了研究。结果表明,高温贮酒比常温贮酒在较短时间内效果好;高温贮酒的酸酯转换速度比常温贮存要快,与贮存近两年左右的酒十分相似;高温贮酒可缩短原酒贮存期,而且在室温下放置,其理化指标没有出现可逆现象,口感优于或接近于贮存近2年的原酒;高温贮存30d与60d相比,无论是理化指标和口感都没有明显差异。更多还原

【Abstract】 The effects of different storing containers and different temperature on base liquor storage were studied. The results suggested that high-temperature storage had better effects than normal-temperature storage in short time, the acids-esters conversion rate of high-temperature storage was faster than that of normal-temperature storage (which was close to that of liquor of about two-year storage), besides, high-temperature storage could shorten storage period of base liquor (no irreversible phenonemon occurred for physiochemical indexes by room temperature placement and liquor taste was better or close to liquor of about two-year storage), and there was no evident difference in taste and physiochemical indexes between base liquor after 30 d high-temperature storage or after 60 d high-temperature storage.更多还原