不同贮存年限清香型白酒关键理化指标变化规律及检测方法对比

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中图分类号：TS262.32 文献标志码：A 文章编号：1674-0270（2025）32-0126-03

Variation Pattern in Key Physicochemical Indicators of Light-Flavor Baijiu Under Different Storage Periods and Comparison of Detection Methods

CHEN Xingsheng （Shanxi Xinghuacun FenjiuDistillery Co.，Ltd.，Fenyang O322OO，China）

Abstract：Thisarticleinvestigates thevariationpaterninkeyphysicochemical indicatorsoflight-flavorBaijiuunder diffrentstorage periodsandcompares thereliabilityofdiffrentdetection techniques.Light-flavorBaijiusamples were selected for storage experimentsoverO～24 months.Gaschromatographyand traditional physicochemical detection methods wereemployed todeterminetotalacid，total ester，acetaldehyde，andacetalcontents.Statistical methods were used fordata analysis.The results shows that during the storage，total acid contents increase by 43.69 % （ 52.94% ， total ester contents decrease by 20.09 % ～47.19 % ，acetaldehyde contents show fluctuating patterns，acetal contents continuously increase，and gas chromatography demonstrates higher precision than traditional detection methods.

Key Words： light-flavor Baijiu; storage period; physicochemical indicators; detection methods

清香型白酒的品质形成与贮存过程密切相关。（剩余3054字）