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中国精品科技期刊2020
张苗苗, 曹国珍, 缪建顺, 李文建, 陆栋. 物理方法在白兰地和白酒催陈中的研究进展[J]. 华体会体育, 2014, (22): 392-396. DOI: 10.13386/j.issn1002-0306.2014.22.077
引用本文: 张苗苗, 曹国珍, 缪建顺, 李文建, 陆栋. 物理方法在白兰地和白酒催陈中的研究进展[J]. 华体会体育, 2014, (22): 392-396. DOI: 10.13386/j.issn1002-0306.2014.22.077
ZHANG Miao-miao, CAO Guo-zhen, MIAO Jian-shun, LI Wen-jian, LU Dong. Research progress in artificial aging of brandy and Chinese liquor with physical methods[J]. Science and Technology of Food Industry, 2014, (22): 392-396. DOI: 10.13386/j.issn1002-0306.2014.22.077
Citation: ZHANG Miao-miao, CAO Guo-zhen, MIAO Jian-shun, LI Wen-jian, LU Dong. Research progress in artificial aging of brandy and Chinese liquor with physical methods[J]. Science and Technology of Food Industry, 2014, (22): 392-396. DOI: 10.13386/j.issn1002-0306.2014.22.077

物理方法在白兰地和白酒催陈中的研究进展

Research progress in artificial aging of brandy and Chinese liquor with physical methods

  • 摘要: 物理方法以其作用快速,无额外添加物等特点在白兰地和白酒催陈中得到国内外的一定认可,采用物理方法对白兰地和白酒进行催陈,可以改善酒的口感和品质、缩短陈酿周期、提高企业效益。文中重点介绍了电场、超重力场、超声波、微波等物理方法在白兰地和白酒人工陈酿中的作用原理及应用优缺点等方面的研究进展;对物理方法用于白兰地和白酒催陈的作用机理作了总结,并展望了新方法的发展方向和应用前景。 

     

    Abstract: Physical methods are widely used for artificial aging of brandy and Chinese liquor due to the celerity and no additional additives. Physical methods could improve the taste and quality of brandy and Chinese liquor, shorten aging period, and improve enterprise benefit. We focused on research progress about mechanisms as well as the advantages and disadvantages of physical methods, such as electric field, high-gravity field, ultrasound and electron beam which were applied for artificial aging of brandy and Chinese liquor. We summarized the mechanisms of these physical methods as well as development and future prospect of new methods.

     

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