食品与发酵工业2011，Vol.37Issue(1)：26-31,6.
超高压处理对黄酒陈化的影响
Effects of UHP on Chinese Rice Wine Maturation
摘要
Abstract
The article analyzes the effects on sensory quality, physical and chemical indicators of Chinese rice wine which is processed by ultra- high pressure (UHP) in the condition of 200 ～ 350 MPa pressure, 0.5 ～ 2.0 hprocessing time and the medium temperature in the range of 10 ～ 40℃. The results showed that: maturation was achieved when the pressure reached 300MPa; samples treated in 0.5h had the desired level of maturation; samples processed under room temperature possess the desired characteristics of maturation. Meanwhile, through the detection of volatile aroma components, we found reduction in alcohols and esters and increments in aldehydes. However, acids didnt change remarkably. These phenomena indicated that UHP processing could improve the oxidation of alcohols,aldehydes and some other substances, and esterification was obvious. It showed that processing by UHP could effectively improve the flavor of Chinese rice wine. As for the total amino acid, its content was actually increased after processing, meaning that UHP does not have remarkable destruction power over the amino acid in Chinese rice wine.关键词
超高压/黄酒/陈化引用本文复制引用
蔡明迪,陈希,李汴生,阮征,王锐军,周飞贤..超高压处理对黄酒陈化的影响[J].食品与发酵工业,2011,37(1):26-31,6.基金项目
国家高技术研究发展计划(863计划)重点项目(2007AA10D405) （863计划）
