CAJ | 학술논문

通过单因素试验研究了不同橡木片处理、变温处理、微波处理、高压脉冲处理和超声波处理等方法用于枸杞白兰地快速陈酿的作用效果，以处理后酒体中的总酯含量和感官品评作为衡量指标。结果表明，高压脉冲均质处理快速陈酿后，酒体中的总酯含量达到34.1mg/100mL，为几种方法之最。用正交试验进一步研究表明：各因素最优组合为 A2B2C3D3，最佳快速陈酿方法设计应为：在50MP压力下，每天均质脉冲循环5次，添加橡木片的量为0.7g/L，共循环陈酿12d。由此处理制得的枸杞白兰地酒质最优。
통과단인소시험연구료불동상목편처리、변온처리、미파처리、고압맥충처리화초성파처리등방법용우구기백란지쾌속진양적작용효과，이처리후주체중적총지함량화감관품평작위형량지표。결과표명，고압맥충균질처리쾌속진양후，주체중적총지함량체도34.1mg/100mL，위궤충방법지최。용정교시험진일보연구표명：각인소최우조합위 A2B2C3D3，최가쾌속진양방법설계응위：재50MP압력하，매천균질맥충순배5차，첨가상목편적량위0.7g/L，공순배진양12d。유차처리제득적구기백란지주질최우。
Through the single factor experiments of different oak chip processing, temperature, microwave treatment, high voltage pulse treatment and ultrasonic treatment method for the effect of Lycium barbarum rapid aging of brandy, with a total ester content after treatment in liquor body and sensory evaluation as a measure index. The results show that, high voltage pulse rapid ageing homogenizing treatment, the content of total esters in liquor body reaches 34.1mg/100mL, several methods for the. Using orthogonal test, further research shows that:the optimum combination of each factor is A2B2C3D3, the optimal design of rapid ageing method should be:under the pressure of 50MP, every homogeneous pulse cycle 5 times, adding oak chips for the amount of 0.7g/L, were aged 12 day cycle. The optimal processing wolfberry brandy liquor prepared.