浓香型白酒超声波陈化方法条件优化

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摘 要：陈化对白酒的风味有重要影响。本研究以酸酯总量为指标研究超声陈化温度、超声陈化功率、超声陈化时间对浓香型白酒中酸酯总量的影响，以乙酸乙酯为指标通过正交实验优化超声陈化条件。研究表明，超声温度为65 ℃，超声功率为350 W，超声时间为40 min时，能够达到较好的陈化效果。

关键词：超声陈化；酸酯总量；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

浓香型白酒是中国重要的传统白酒类型，其风味独特，香气浓郁，颇受国内外消费者喜欢。（剩余3008字）