陈酿朗姆酒(RUM)过程中，通过微波对橡木桶进行单向外表处理，使细胞纹孔膜等薄弱组织产生细微破裂，使橡木桶的内壁微孔丰富且防止陈酿过程中的堵塞，利于RUM的微氧交换，利于橡木中酚类、醛类物质挥发，且不影响陈酿状态，向有利于陈酿RUM的方向发展。在陈酿过程中，每10天对橡木桶进行一次微波处理；每月测量RUM中酚、醇、醛、酸、酯、电导率、氧化还原电位、溶解氧和pH的变化，每月测量橡木桶的形貌特征、孔隙结构、酚、醛的变化，对比微波处理与自然陈酿的区别，分析微波处理后对RUM陈酿过程的影响，推理氧化和酯化反应的速率，分析微波处理后橡木桶孔隙变化对微氧交换的影响。得出微波处理橡木桶对陈酿RUM影响及的机理，以达到提高RUM陈酿质量、催陈RUM的目的。%In the aging RUM aging process,treated the external appearance of oak barrels using microwave to make the weak cell tissue slightly rupture to rich the microporous of the inner wall of the oak barrels and prevent the blockage of the aging process, this treatment is conducive to the RUM aging. In the aging process , conducted a microwave treatment for oak barrel, measured monthly the changes of phenol, alcohols, aldehydes, acids, esters, conductivity, oxidation-reduction potential, dissolved oxygen and pH value of the RUM, thus analyze the effect of aging process on RUM after microwave treatment to inference oxidation and esterification rate and analyze the influence of the oak barrels pore changes on micro oxygen exchange after microwave treatment. Through exploring the mechanism of microwave affecting RUM aging , it improves the quality of RUM aging and speeds up the aging process.
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