濃香型白酒超聲波陳化方法條件優(yōu)化

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摘 要：陳化對白酒的風(fēng)味有重要影響。本研究以酸酯總量為指標(biāo)研究超聲陳化溫度、超聲陳化功率、超聲陳化時間對濃香型白酒中酸酯總量的影響，以乙酸乙酯為指標(biāo)通過正交實驗優(yōu)化超聲陳化條件。研究表明，超聲溫度為65 ℃，超聲功率為350 W，超聲時間為40 min時，能夠達到較好的陳化效果。

關(guān)鍵詞：超聲陳化；酸酯總量；乙酸乙酯

Optimization of the Conditions of Ultrasonic Aging Method for Concentrated Baijiu

MEI Chan， LI Qing， ZHUANG Jianbing， WANG Mingming

（Productivity Center of Jiangsu Province， Nanjing 210000， China）

Abstract： Aging effects on the the nongxiangxing baijiu importantly. In this study， the effects of ultrasonic aging temperature， ultrasonic aging power and ultrasonic aging time on the total amount of esters in nongxiangxing baijiu were studied， and the ultrasonic aging conditions were optimized by orthogonal experiments using ethyl acetate as the index. The results showed that the ultrasonic temperature was 65 ℃， the ultrasonic power was 350 W， and the ultrasonic time was 40 min， which could achieve a good aging effect.

Keywords： ultrasonic aging; acid esters; ethyl acetate

濃香型白酒是中國重要的傳統(tǒng)白酒類型，其風(fēng)味獨特，香氣濃郁，頗受國內(nèi)外消費者喜歡。（剩余3008字）