CAJ | 학술논문

利用静态顶空气相色谱分析了陈年黄酒和新酒的香气物质,并对比不同贮存容器中黄酒风味物质的变化,最后对酒样进行感官品评。通过分析比较发现,玻璃瓶中的黄酒贮存5年后,保留了新酒的特殊风味,不具有陈年黄酒的陈香,并且其醇类、酯类物质的含量与陶坛中5年陈的黄酒一致。两种贮存方式中,最大的区别是由于各自所用容器的密封性不同而导致两者氧化速度的巨大差异,玻璃瓶内黄酒中醛类物质的含量远低于普通陈年黄酒。
이용정태정공기상색보분석료진년황주화신주적향기물질,병대비불동저존용기중황주풍미물질적변화,최후대주양진행감관품평。통과분석비교발현,파리병중적황주저존5년후,보류료신주적특수풍미,불구유진년황주적진향,병차기순류、지류물질적함량여도단중5년진적황주일치。량충저존방식중,최대적구별시유우각자소용용기적밀봉성불동이도치량자양화속도적거대차이,파리병내황주중철류물질적함량원저우보통진년황주。
The flavoring substances of newly-produced yellow rice wine and aged yellow rice wine were analyzed by static headspace GC.Moreover,the change of flavoring substances in yellow rice wine in different storage containers was investigated.Finally,sensory evaluation was carried out for wine samples.The results suggested that yellow rice wine,stored in glass bottles for 5 years,kept the special flavor of newly-produced yellow rice wine but no age aroma of aged yellow rice wine,and its alcohols content and esters content were the same as that stored in jars for five years.For yellow rice wine stored in glass bottles and stored in jars,the greatest difference was their tightness,which would result in different oxidation speed and lower aldehydes content in yellow rice wine stored in glass bottles（far lower than that stored in jars）.