酿酒科技
釀酒科技
양주과기
LIQUOR-MAKING SCIENCE & TECHNOLOGY
2015年
5期
37-41
,共5页
白酒%金属离子%酯%酸%气相色谱
白酒%金屬離子%酯%痠%氣相色譜
백주%금속리자%지%산%기상색보
Baijiu(liquor)%metal ions%ester%acid%gas chromatography
研究白酒在贮存过程中微量金属离子Mn2+、Fe2+、Al3+对白酒品质的影响，分别对38%vol、45%vol、53%vol白酒中添加浓度均为2.0 mg/L的金属离子Mn2+、Fe2+、Al3+盐，考查在贮存过程中金属离子Fe2+、Mn2+、Al3+对白酒中酸和酯含量的影响。结果表明，金属离子Mn2+、Fe2+、Al3+均能促进白酒中酯的水解，使酯的含量降低；相应酸的含量也增加。添加了Mn2+、Fe2+、Al3+离子的样品，38%vol样品中乙酸乙酯减少量分别为0.1288 g/L、0.3116 g/L、0.2726 g/L；45%vol样品中乙酸乙酯减少量分别为0.1540 g/L、0.3121 g/L、0.2850 g/L；53%vol样品中乙酸乙酯减少量分别为0.1858 g/L、0.3277 g/L、0.3039 g/L。表明适量的金属离子能够加快白酒老熟，为进一步探明白酒的老熟机理提供一定的理论依据。
研究白酒在貯存過程中微量金屬離子Mn2+、Fe2+、Al3+對白酒品質的影響，分彆對38%vol、45%vol、53%vol白酒中添加濃度均為2.0 mg/L的金屬離子Mn2+、Fe2+、Al3+鹽，攷查在貯存過程中金屬離子Fe2+、Mn2+、Al3+對白酒中痠和酯含量的影響。結果錶明，金屬離子Mn2+、Fe2+、Al3+均能促進白酒中酯的水解，使酯的含量降低；相應痠的含量也增加。添加瞭Mn2+、Fe2+、Al3+離子的樣品，38%vol樣品中乙痠乙酯減少量分彆為0.1288 g/L、0.3116 g/L、0.2726 g/L；45%vol樣品中乙痠乙酯減少量分彆為0.1540 g/L、0.3121 g/L、0.2850 g/L；53%vol樣品中乙痠乙酯減少量分彆為0.1858 g/L、0.3277 g/L、0.3039 g/L。錶明適量的金屬離子能夠加快白酒老熟，為進一步探明白酒的老熟機理提供一定的理論依據。
연구백주재저존과정중미량금속리자Mn2+、Fe2+、Al3+대백주품질적영향，분별대38%vol、45%vol、53%vol백주중첨가농도균위2.0 mg/L적금속리자Mn2+、Fe2+、Al3+염，고사재저존과정중금속리자Fe2+、Mn2+、Al3+대백주중산화지함량적영향。결과표명，금속리자Mn2+、Fe2+、Al3+균능촉진백주중지적수해，사지적함량강저；상응산적함량야증가。첨가료Mn2+、Fe2+、Al3+리자적양품，38%vol양품중을산을지감소량분별위0.1288 g/L、0.3116 g/L、0.2726 g/L；45%vol양품중을산을지감소량분별위0.1540 g/L、0.3121 g/L、0.2850 g/L；53%vol양품중을산을지감소량분별위0.1858 g/L、0.3277 g/L、0.3039 g/L。표명괄량적금속리자능구가쾌백주노숙，위진일보탐명백주적노숙궤리제공일정적이론의거。
In this study, the effects of trace metal ions such as Mn2+, Fe2+and Al3+on Baijiu(liquor) quality during the storage were investigated. 2.0 mg/L metal ions (Mn2+, Fe2+and Al3+) were added in liquor (38%vol, 45%vol and 53%vol) respectively, and the effects of metal ions on ac-ids&esters content in Baijiu(liquor) were studied. The results suggested that, all metal ions could accelerate the hydrolysis of esters and reduce esters content in Baijiu(liquor)liquor, and increase acids content correspondingly;the addition of Mn2+, Fe2+and Al3+in liquor could reduce ethyl acetate quantity by 0.1288 g/L, 0.3116 g/L and 0.2726 g/L respectively (38%vol liquor), by 0.1540 g/L, 0.3121 g/L and 0.2850 g/L respectively (45%vol liquor), and by 0.1858 g/L, 0.3277 g/L and 0.3039 g/L respectively (53%vol liquor). The experiments proved that the addition of ade-quate amount of metal ions could accelerate liquor aging, which provided theoretical evidences for further exploration of liquor aging mecha-nism.
