酿酒
釀酒
양주
LIQUOR MAKING
2011年
6期
26-29
,共4页
邱重晏%王万能%王东%娄国平%龚晓林%王鹏
邱重晏%王萬能%王東%婁國平%龔曉林%王鵬
구중안%왕만능%왕동%루국평%공효림%왕붕
微波%超声波%紫外%陶瓷粒%陈化%清香型白酒
微波%超聲波%紫外%陶瓷粒%陳化%清香型白酒
미파%초성파%자외%도자립%진화%청향형백주
microwave%ultrasonic%ultraviolet radiation%potsherd%aging%Fen-flavor liquor
研究了以微波,超声波,紫外和陶瓷粒处理清香型白酒对其总酸、总酯和乙酸乙酯的影响,结果表明微波结合陶瓷粒的复合处理方式催陈效果最佳,其处理条件为2450MHz,5min;超声波结合陶瓷粒的复合方式次之,其最佳处理条件为20KHz,20min。研究结果可应用于清香型白酒的快速催陈。
研究瞭以微波,超聲波,紫外和陶瓷粒處理清香型白酒對其總痠、總酯和乙痠乙酯的影響,結果錶明微波結閤陶瓷粒的複閤處理方式催陳效果最佳,其處理條件為2450MHz,5min;超聲波結閤陶瓷粒的複閤方式次之,其最佳處理條件為20KHz,20min。研究結果可應用于清香型白酒的快速催陳。
연구료이미파,초성파,자외화도자립처리청향형백주대기총산、총지화을산을지적영향,결과표명미파결합도자립적복합처리방식최진효과최가,기처리조건위2450MHz,5min;초성파결합도자립적복합방식차지,기최가처리조건위20KHz,20min。연구결과가응용우청향형백주적쾌속최진。
Treating Fen-flavor liquor with microwave,ultrasonic,ultraviolet radiation and potsherd,the analysis of total liquor acid,total esters and ethyl acetate showed that the optimum conditions were obtained with microwave power 2450 MHz and treatment time of 5 min.The second-best conditions were obtained with ultrasonic power 20 KHz and treatment time of 20min.This study may accelerate the desired Fen-flavor liquor aging conditions.
