CAJ | 학술논문

将一年酒基和新酒基分别放置在常规酒库和露天环境中，贮存过程中监测和分析两种环境下酒基的总酸、总酯、四大酸酯、乙醛、酒损和口感等变化，以考察贮存环境对特型酒基的影响。结果表明，在两种贮存环境下，总酸为上升趋势，总酯为下降趋势，但露天贮存环境中的总酸增幅和总酯下降幅度均较室内酒库的大，其中，贮存在露天环境中一年酒的乳酸增幅最大，接近0.6，而贮存在露天环境中的新酒乙酸增幅较大。感官结果表明，露天贮存环境下，新酒基除杂老熟速度快，在露天环境中贮存3个月时间相当于在室内贮存一年的效果。
장일년주기화신주기분별방치재상규주고화로천배경중，저존과정중감측화분석량충배경하주기적총산、총지、사대산지、을철、주손화구감등변화，이고찰저존배경대특형주기적영향。결과표명，재량충저존배경하，총산위상승추세，총지위하강추세，단로천저존배경중적총산증폭화총지하강폭도균교실내주고적대，기중，저존재로천배경중일년주적유산증폭최대，접근0.6，이저존재로천배경중적신주을산증폭교대。감관결과표명，로천저존배경하，신주기제잡노숙속도쾌，재로천배경중저존3개월시간상당우재실내저존일년적효과。
Site base liquors of 1 year age and newly-produced were stored in common storerooms and in open-air environment respectively. The change of total acids, total esters, esters, aldehydes, four main acids and esters, liquor loss, and liquor taste were monitored/analyzed dur-ing the storage process to investigate the effects of storage environment on Site base liquor. The results showed that, total acids increased and to-tal esters decreased in base liquor for both storage patterns, however, total acids and total esters in base liquor stored in open-air environment had higher increase/decrease amplitude that that stored in indoor bank, among all the base liquor samples, base liquor of 1 year age stored in open-air environment had the highest lactic acid increase amplitude (close to 0.6), and newly-produced base liquor stored in open-air environ-ment had the highest acetic acid increase amplitude. Sensory evaluation results suggested that, faster impurity-removal and aging were achieved in newly-produced base liquor by open-air storage, and 3 months open-air storage was equal to 1 year indoor storage in aging effects.