基于黏度研究清香型白酒中乙醇-水缔合行为

摘要

Aqueous ethanol solutions at different concentrations were used as the model liquors to explore the effects of alcohol concentration,storage time and major trace flavor components on the viscosity of Fen-flavor liquor and the association behavior between alcohol and water with the aim of providing a theoretical reference for further exploring aging mechanisms of Chinese liquor.Results indicated that trace elements in Fen-flavor liquor had certain impacts on the strength of ethanol-water association,but the major affecting factor was ethanol concentration.%以不同体积分数的乙醇水溶液为模型白酒,系统考察了酒度（乙醇体积分数）、贮存时间及汾酒中主要微量成分对模型白酒黏度的影响,以此来揭示清香型白酒中乙醇和水的缔合行为,为进一步探讨白酒陈化机理提供理论依据,同时考察汾酒的黏度随酒度及贮存时间的变化规律。结果表明：清香型白酒中乙醇-水缔合强度与其中的微量成分有一定的关系,但决定其缔合强度的主要影响因素是酒度。