汾酒陶缸贮存过程中微量成分变化规律研究

摘要

Analytical techniques of GC-MS, ICP-MS were applied to investigate the variability of flavor components of liquor body, the total acids and total esters, alcohol, metal ions, and other substances during the storage of Fen liquor in pottery jars. The results showed that trace elements exhibited regular changes during the storage. The best natural storage of Fen liquor was 3 to 4 years.%通过应用GC-MS、ICP-MS分析技术，研究了汾酒陶缸贮存过程中酒体香味成分、总酸、总酯、乙醇、金属离子等各类物质的变化规律，发现汾酒贮存过程中，各类微量成分呈明显的规律性变化，汾酒的最佳自然贮存时间为3~4年。