中国食物与营养
中國食物與營養
중국식물여영양
Food and Nutrition in China
2011年
9期
56-59
,共4页
舒杰%刘东红%谢广发%邹惠君
舒傑%劉東紅%謝廣髮%鄒惠君
서걸%류동홍%사엄발%추혜군
酒%自然陈化%超声陈化%超声机理
酒%自然陳化%超聲陳化%超聲機理
주%자연진화%초성진화%초성궤리
wine%conventional aging%ultrasonic aging%ultrasound mechanism
酒类自然陈化存在时间过长、耗资大等缺点,而超声陈化可以利用空穴效应,提高酒中分子的活化能,加快反应速度,从而减短陈化时间。本文首先介绍酒类超声陈化的作用机理,综述了葡萄酒、白酒、黄酒以及果酒的超声陈化研究进展,最后,对超声陈化的状况进行总结,提出新的研究思路。
酒類自然陳化存在時間過長、耗資大等缺點,而超聲陳化可以利用空穴效應,提高酒中分子的活化能,加快反應速度,從而減短陳化時間。本文首先介紹酒類超聲陳化的作用機理,綜述瞭葡萄酒、白酒、黃酒以及果酒的超聲陳化研究進展,最後,對超聲陳化的狀況進行總結,提齣新的研究思路。
주류자연진화존재시간과장、모자대등결점,이초성진화가이이용공혈효응,제고주중분자적활화능,가쾌반응속도,종이감단진화시간。본문수선개소주류초성진화적작용궤리,종술료포도주、백주、황주이급과주적초성진화연구진전,최후,대초성진화적상황진행총결,제출신적연구사로。
Conventional aging of wine products has many disadvantages,such as the long length of aging time and the large cost of wine products.However,ultrasonic aging can activate the molecule of wine and accelerate the rate of reaction,so it can shorten the aging time of wine.In this article,we analyzed the mechanism of ultrasonic aging,and then summarized the research advance of ultrasonic aging in grape wine,white wine,yellow wine and juice wine.At last,we made a conclusion of ultrasonic aging and put forward new ideas.
