文章编号:1002-8110（2023）04-0057-05第50卷第4期2023年7月酿酒LIQUORMAKINGVol.50№.4July，2023不同环境因子对成品酒短期储存的影响曹振华1，李军1，李富强1，闫培勋1，李绍亮1，李学思1,2，王志杰1，孙金涛1，郭淑平1(1.河南省宋河酒业股份有限公司，河南鹿邑477265；2.河南牧业经济学院食品与生物工程学院，河南郑州450000)摘要:以宋河46%vol成品酒为研究对象，通过感官品评、理化指标和微量成分分析不同环境因子对成品酒短期储存的影响，得出：短期储存成品酒过程中，储存15天时成品酒理化指标和感官开始趋于稳定。成品酒粮香、舒适度、棉柔度逐渐增加，且室内环境优于室外环境储存的成品酒；在两种环境下储存30天的成品酒中定性分析出42种微量成分，且室内环境储存的成品酒中微量成分种类高于室外环境；使用陶坛短期储存成品酒的过程中，室内恒温恒湿环境相比于室外环境更有利于成品酒老熟及酒体稳定。关键词：环境因子；己酸乙酯；感官品评；微量成分中图分类号：TS262.3；TS261.48；TS201.2文献标识码：BEffectsofDifferentEnvironmentalFactorsonShort-termStorageofFinishedLiquorCAOZhenhua1,LIJun1,LIFuqiang1,YANPeixun1,LIShaoliang1,LIXuesi1,2,WANGZhijie1,SUNJintao1,GUOShuping1(1.HenanSongheDistilleryCo.,Ltd.,Luyi477265,Henan,China;2.HenanUniversityofAnimalHusbandryandEconomy,Zhengzhou450011,Henan,China)Abstract:Inthispaper,Songhe46%volfinishedliquorwastakenastheresearchobject.Throughsensoryevaluation,physicalandchemicalindexesandtracecompositionanalysisoftheimpactofdifferentenvironmentalfactorsontheshort-termstorageoffinishedliquor,itwasconcludedthat:duringtheshort-termstorageoffinishedliquor,thephysicalandchemicalindexesandsensesofthefinishedwinebegantostabilizeafter15daysofstorage,andthegrainflavor,comfortandcottonsoftnessofthefinishedwinegraduallyincreased,andtheindoorenvironmentwasbetterthanthefinishedwinestoredintheoutdoorenvironment;42kindsoftmicrocomponentswerequalitativelyanalyzedinthefinishedliquorstoredintwoenvironmentsfor30days,andthetypesofmicrocomponentsinthefinishedliquorstoredinindoorenvironmentwerehigherthanthoseinoutdoorenvironment;Duringtheshort-termstorageoffinishedliquorinpotteryjars,theindoorconstanttemperaturean...
