黄酒超高压催陈机理研究

Chinese rice wine is one of liquor. It is also one of the world's three ancient kinds of wine (beer, wine, rice wine). It is a unique wine for Chinese nation, and its brewing and flavor are also unique. Chinese rice wine is nutrient-rich known as "liquid cake ", and has different uses. However, the new brewing Chinese rice wine is spicy, rough taste, so it should be aged before for sale. It is stored with pottery jars for several years or even 10 years according to traditional natural aging, and after aging its flavor increase and its quality tend to soft. There are a lot of shortcomings such as time-consuming, and high labor intensity, occupying a large land area, a lot of wine loss, expensive and not conducive to the expansion of the reproduction and other issues in the process of the natural aging. There is significant effect in the ultra high pressure aging (UHPA) of Chinese rice wine, but some issues emerge. The aging study was not enough, and the knowledge about understanding of UHPA mechanism still remain in the level of speculation, and the " resuscitation" can not be explained. This project will investigate UHPA mechanisms such as water association, oxidation, esterification, condensation, and "regenerative" in UHPA. It will provide basic data and support to industrial application of UHPA. Key words: liquor; Chinese rice wine; ultra high pressure aging(UHPA); association; esterification; oxidation; condensation; resuscitation.

酒精饮料- - 黄酒是世界三大古老酒种(啤酒、葡萄酒、黄酒)之一和中华民族特有的酒种,其酿造方法和酒的风味都有独特之处；黄酒营养丰富，用法多样，素有"液体蛋糕"之称。然而新酿黄酒辛辣刺激，口感粗糙，必须陈化。传统贮藏陈化方法是将新酿黄酒用陶坛经数年乃至10余年贮存，增加陈酒香并且使酒质趋向绵柔醇和才出厂。贮藏陈化存在费时、费工、占地、占库房、耗损大、成本高以及不利于扩大再生产等问题，限制了我国名优黄酒的发展。黄酒超高压催陈效果显著，但也存在一些问题。由于本技术研究不够深入以及对超高压催陈机理认识还停留在推测层面，面对"回生"等问题苦无解决良策。本项目将针对缔合、氧化、酯化、缩合等黄酒超高压催陈机理；"回生"产生机理进行深入研究，为黄酒超高压催陈技术早日工业化应用提供基础数据和有力支撑。 关键词：酒精饮料；黄酒；超高压催陈；缔合；氧化；酯化；缩合；回生。

新酿黄酒辛辣刺激，口感粗糙，必须陈化。传统贮藏陈化方法是将新酿黄酒用陶坛经数年乃至10余年贮存才出厂。贮藏陈化存在费时、费工、占地、占库房、耗损大、成本高,限制了我国名优黄酒的发展。黄酒超高压催陈效果显著，但也存在一些问题。本项目将针对缔合、氧化、酯化、缩合等黄酒超高压催陈机理；"回生"产生机理进行了研究。研究结果表明: .1、超高压催陈黄酒中缔合机制研究发现：由于乙醇和水之间的氢键缔合，粘度随着黄酒陈化过程而增加。大部分成分，如糖和酸，促进了模型黄酒中水和乙醇分子之间的缔合，而醛类则相反。氢键强度影响因素由强到弱依次为柠檬酸，苹果酸，麦芽糖，苯甲醛，乳酸乙酯，异戊醇，2-苯乙基和乙酸乙酯。各因素对氢键强度贡献回归模型为Y = 4.47 + 0.004x1 + 0.0063x2 + 0.00467x4 + 0.00833x5 – 0.00567x6 + 0.008x9+ 0.002x10。.2、氧化机理研究结果表明：酒精度、铁离子含量、总酚含量、供氧量等是影响醇→醛氧化反应进程的主要因素；强氧化剂（如过氧化氢）能大幅度加快黄酒氧化反应进程，协同超高压处理对酯化反应的增强作用。.3、酯化机理研究结果表明：对乙酸-乙醇模拟体系超高压处理表明，高压加速酯化反应的酯类化合物生成；含氧充足的黄酒新酒进行超高压处理，促进黄酒氧化及酯化反应。.4、缩合机理研究结果表明：确认了醛类化合物存在和存在种类；在陈化黄酒中未能检测到缩醛的存在，说明缩合机制的假说存在缺陷。.5、黄酒超高压催陈“回生”机理研究表明：与超高压新酒相比，高压贮藏酒中醇类、酸类物质略有下降，酯类及醛类物质略有上升。经分析可知，两者间挥发性醇、醛、酸、酯类物质总量均无显著性差异；经检测高压新酒中的物质种类也并没有随贮藏时间的延长而发生改变。