【摘要】 跟踪不同包装条件下的浓香型白酒在二年货架期间感官和理化指标变化,研究不同酒瓶材质、装酒量对酒质变化的影响。结果表明:随储存期延长,所有实验酒样均呈"酸升酯降"规律;储存期间关键指标变化以玻璃瓶最小,陶瓷瓶次之,不锈钢瓶变化最大,而口感以陶瓷瓶装最佳;装酒量对白酒关键指标和口感影响明显,装酒量越小,装瓶空度越大,水解越厉害,口感也越差,但考虑到热胀冷缩等因素,白酒灌装时以95%~98%装酒量最佳。更多还原

【Abstract】 By following the changes of liquor indexes in two years, effect of bottle material and liquid volume on quality change were studied.The results were as follows: with the storage time extended, all the experimental samples showed the law of "acid up and ester down"; The order of key index change is "glass<ceramics<Stainless steel", but the best taste is ceramic. The effect of liquid volume on liquor quality is obvious. The greater the empty space, the more severe the hydrolysis, the worse the taste. But considering the thermal expansion and contraction, so the best is 95%~98%.更多还原