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低度米香白酒催陈方法对比试验

Yuena WU,bo GUO, Hancheng TAN,Siyu LIANG

Liquor Making（2018）

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Abstract
新蒸馏出来的低度白酒存在口味辛辣,酒液颜色呈白色浑浊状,经过一定时间的陈放,酒液的辛辣感会减少,酒体会变得醇和,也会逐渐变得澄清透亮.传统的自然陈放老熟时间较长,本试验通过自然陈放、超声催陈和釉料粒催陈三种老熟方法对白酒进行催陈,对外观性状、风味和理化指标进行了对比.试验结果表明,釉料粒浸泡催陈30d的米香白酒的外观、风味、理化指标结果显示较好.
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