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酿酒科技

酿酒科技

北大核心

CSTPCD

Liquor-Making Science & Technology
本刊为中国酿酒业龙头刊物之一，是全面报道中国酿酒工业科学技术的专业杂志，被誉为中国酿酒工业科技进步的向导。本刊坚持科技面向经济建设，为生产、科研服务的方向，坚持“双百”方针，内容丰富，信息量大。以应用技术为主，全面而真实地报道反映中国白酒、葡萄酒、黄酒、啤酒、酒精、配制酒等行业科技进步、科技创新、科技开发、科技应用的动态，具有行业指导性、科技推广性和生产适用性及科研教学参考性。辟有20余个栏目，及时报道海内外技经动态，并向酿酒行业提供相关商品信息和技术服务信息。
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  • 发文量：8887
  • 被引量：3050
  • H指数：2
  • 开始收录时间：1989(1)
  • CNKI综合因子：0.776
  • 维普期刊影响因子： 0.817
  • 万方期刊影响因子：0.74
  • 创刊时间：1980
  • 国内刊号/CN：52-1051/TS
    国际刊号/ISSN：1001-9286
  • 发行周期：月刊
    邮发代号：66-23
  • 主管单位：贵州省经济贸易委员会
    主办单位：中国酿酒信息中心 贵州省轻工科学研究所
酿酒科技-联系信息
  • 主编：黄平
  • 电话：0851-85796163 85772798 85762572
  • 邮箱：njkj_editor@163.com；NJKJ@263.net
  • 地址：贵阳市沙冲中路58号
  • 邮编：550007
酿酒科技-获奖情况
  • • 2001年入选“中国期刊方阵”双效期刊
  • • 1986年获国家科委成果三等奖
  • • 1989年获贵州省优秀科技期刊一等奖
  • • 1990年获贵州省“十佳”期刊
  • • 1996年获贵州省优秀科技期刊二等奖
  • • 1997年获全国优秀科技期刊三等奖
  • • 2000年首届《CAJ-CD规范》执行评优活动中荣获优秀奖
  • • 2001年获国家新闻出版署“中国期刊方针双效期刊荣誉
  • • 2005年获敏感届”国家期刊奖百种重点期刊“奖
  • • 2007年获”第一届贵州省优秀期刊“奖
  • • 2010-2014年连续五年获”贵州省报刊出版质量综合评估一级期刊“荣誉
  • • 为”中国科技核心期刊“”全国中文核心期刊“
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酿酒科技 >2021年第004期

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  • 1.瓶装黄酒杀菌灌装工艺探讨
    摘要：杀菌灌装工艺是黄酒行业的关键工序之一.对黄酒行业常见的瓶装杀菌灌装工艺进行了分析和探讨,对比了热酒杀菌灌装工艺、喷淋杀菌灌装工艺以及水浴杀菌灌装工艺的优缺点.通过选择合适的杀菌工艺,以及工艺参数的优化,提出了预热灌装、单温区升温、自然冷却的黄酒杀菌新思路,可以在实现杀菌效果的同时,有效降低黄酒损耗和能源消耗.%Sterilization in the process of bottle filling is one of the key technical process in yellow rice wine production. In this paper, the most common sterilization techniques were analyzed and their advantages and disadvantages were compared including hot bottle-filling, spray pasteurization and water bath sterilization. On the basis of spray pasteurization, a new sterilization technology of preheat-ing bottle-filling, temperature-rise in single temperature zone, and natural cooling was put forward, which could effectively reduce yel-low rice wine consumption and energy consumption.
  • 2.黄芪熟地生晒参勾兑型保健黄酒研究
    摘要：In this study, Astragalus membranaceus, Rehmannia glutinosa, Schisandra chinensis, Panax ginseng and Ophiopogon ja-ponicus were used as raw materials to produce healthcare yellow rice wine. The optimum extraction technology was determined to be hot reflux extraction. And the factors influencing the extraction were investigated by single factor test and orthogonal test with total polysaccharides and total saponins as the reference indexes. Finally, the best technical conditions were summed up as follows:water bath temperature at 70℃, reflux extraction time was 5 hours, ethanol content was 10%, and the ratio of raw materials to liquid was 1:25. Under the above conditions, the total polysaccharide extraction rate was 58.92 % and the total saponin extraction rate was 11.20%.%以黄芪、熟地、五味子、生晒参、麦冬为原料,确定勾兑型保健酒的最佳提取工艺.采用热水回流提取工艺,以单因素实验和正交实验对保健酒提取工艺因子进行考察,以有效成分总多糖和总皂苷含量作为参考指标.最终确定最佳提取工艺参数为水浴温度70℃,回流提取时间5 h,乙醇含量10%,料液比1:25.以最优工艺参数提取的保健酒的总多糖提取率为58.92%,总皂苷的提取率为11.20%.
  • 3.降低浓香型白酒中乳酸乙酯含量的研究进展
    摘要：乳酸乙酯是浓香型白酒的四大酯类之一,目前我国白酒行业,浓香型白酒普遍存在乳酸乙酯含量过高的现象,严重影响白酒的品质.对浓香型白酒中乳酸乙酯形成途径及其在白酒中的变化规律作了简单介绍,并综述了降低白酒中乳酸乙酯的方法途径,对提高白酒品质提供参考.%Ethyl lactate is one of the four major esters in Nongxiang Baijiu. At present, the content of ethyl lactate in Nongxiang Baijiu is excessively high, which will seriously deteriorate liquor quality. In this paper, the formation paths of ethyl lactate in Nongxiang Bai-jiu and its change rules were introduced briefly. Besides, the methods of reducing ethyl lactate in Baijiu were summed up, which pro-vided reference for improving liquor quality.
  • 4.泸州老窖2016年营收83亿
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  • 5.2017·中国酒都谷雨论坛在江苏宿迁举行
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  • 6.响应面法优化无核白甜葡萄酒酿造工艺研究
    摘要：以无核白葡萄为原料,利用响应面分析方法,建立无核白甜葡萄酒酒精度(Y1)、感官指标分值(Y2)与酵母接种量(X1)、初始糖度(X2)、初始pH值(X3)和发酵温度(X4)的数学二次多项回归方程模型,分析得到无核白甜葡萄酒发酵工艺最优条件:酵母接种量X1=5.6%、初始糖度X2=23.11%、初始pH值X3=3.54和发酵温度X4=20.16℃,无核白甜葡萄酒酒精度为11.8%vol,感官指标分值为94.17.用此工艺参数酿造的无核白甜葡萄酒呈禾秆黄色,澄清透亮,无悬浮物和沉淀,具有浓郁的葡萄果香,酒香怡人,醇厚柔和,回味绵长.本研究为我区无核白葡萄产业提供技术支撑.%The quadratic multinomial regression equation model of the alcohol content of seedless white grape sweet wine (Y1), its sensory index score (Y2), yeast inoculation quantity (X1), the initial sugar (X2), the initial pH value (X3) and fermentation temperature (X4) was set up by response surface method. The optimum fermentation conditions were determined as follows: X1=5.6 %, X2=23.11 %, X3=3.54, X4=20.16 ℃, Y1=11.8 %vol, and Y2= 94.17. The produced wine was grain yellow, clear and transparent with no suspension and precipitation. Besides, it had full-bodied grape aroma, enjoyable taste and long aftertaste. This study provided techni-cal support for seedless white grape industry in Xinjiang.
  • 7.葡萄酒中白藜芦醇总量稳定性的研究
    摘要：Grape wine with the addition of resveratrol was used as the research object. The total content of resveratrol in grape wine under different conditions was determined by HPLC. Through comparative experiment and results evaluation, the change rules of res-veratrol content in grape wine under different conditions were summed up. The change of resveratrol content in grape wine was close-ly related to environmental conditions. This study provided theoretical base for analyzing resveratrol stability in grape wine.%以添加白藜芦醇的葡萄酒为研究对象,采用HPLC法测定了葡萄酒在不同环境下白藜芦醇的总量.通过系统的对比实验和结果评价,总结出不同环境下白藜芦醇总量的变化规律.结果表明,葡萄酒中白藜芦醇总量的变化与环境条件有着密切的联系,同时为解析葡萄酒中白藜芦醇总量稳定性提供理论基础.
  • 8.2017年一季度中国白酒行业产量
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  • 9.新西兰酒花品种介绍及其中3种酒花酿造性能研究
    摘要：The specific flavor of beer is endowed by the diversity of hop varieties and their formula. Most domestic breweries are con-fined to traditional recipes based on Qingdao hops and SA-1 hops, which leads to serious homogeneity in taste. Nowadays, craft beer is booming in China. In order to provide more choice to beer consumers, new hops varieties are required. New Zealand is another new hops varieties production region except Germany and America. In this paper, the origin and agricultural information of New Zea-land hops varieties, the aroma and the brewing properties of known hops, and the application of New Zealand hops were reviewed. Then the bitterness compositions were analyzed by HPLC and hops oil was measured by GC-FID. And the basic flavoring characteris-tics of hops were determined by tasting. Finally, three hops varieties with special features were used in beer-making test. This study provided more choices for beer brewing in practice.%酒花品种及配方多样性,赋予了啤酒特定的风味.国内啤酒行业多采用青岛大花和札一香花进行酿造,口味严重同质化.目前,啤酒精酿方兴未艾,而新西兰是一个除德国和美国外的酒花新品主产区.首先对新西兰酒花品种的起源、农学信息、已知的酒花香气和酿造特性、主要应用等信息进行综述,然后利用HPLC对苦味组成、GC-FID对酒花油进行检测,通过品尝明确酒花的基本风味特点,并筛选3个特色酒花品种进行酿造实验.新西兰酒花信息为大生产啤酒和精酿啤酒拓展酒花选择、开发特色啤酒提供了支持.
  • 10.关于2016年度'中国酒业协会科学技术奖'的表彰决定
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  • 11.中国酒业协会白酒分会、市场专业委员会、科教设计装备委员会、名酒收藏委员会、固态白酒原酒委员会、白酒创新联盟、白酒酒庄联盟、定制酒联盟2017年理事(扩大)会议在京召开
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  • 12.国台、金沙获得中国酒业协会科学技术进步三等奖
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  • 13.金沙回沙酒酱香双轮底发酵工艺的研究与应用
    摘要：Through studying the production of flavoring liquor by double-bottom fermentation using fermented grains of the 3rd pro-duction cycle, the key control points and technical parameters were defined and the corresponding technical specifications and stan-dards were also formed. The indicators (acids, esters, alcohols, etc.) of the produced flavoring liquor got improved evidently. Besides, after 3-year storage in pottery, the quality grade of the produced flavoring liquor was superior to common Daqu Jiangxiang Baijiu by physiochemical analysis and sensory evaluation. As it was used in liquor blending, it had better flavoring effects. Accordingly, the pro-duced flavoring liquor belonged to high-end product and its use could achieve good social benefits and economic benefits.%通过对酱香3轮次酒醅生产酱香双轮底调味酒的研究,明确了关键控制点及参数,形成了相应的技术规范和技术标准.所产的酱香双轮底调味酒中酸、酯、醇等指标明显提高,并且经过3年的陶坛贮存,在理化分析与感官品评中,质量等级均好于普通的大曲酱香窖底酒,在勾调使用过程中的调味效果更加明显,应用于公司生产的高端产品,产生了较好的社会效益与经济效益.
  • 14.蛋白质含量对起泡葡萄酒质量的影响
    摘要：通过不同蛋白质含量对起泡葡萄酒的稳定性、浊度、过滤效果、气泡质量、感官质量等方面的对比研究,结果表明,起泡葡萄酒中蛋白质成分的保留量以高于静止葡萄酒100~150 mg/L为宜,此时既能保证热稳定性合格,又能提升气泡质量.%Through comparative study of the influence of different protein content on the quality of sparkling wine (stability, turbidity, filtration effects, bubble quality, sensory quality, etc.), it was suggested that the optimum protein content in sparkling wine was 100-150 mg/L higher than that in still wine. Under such conditions, the heat stability of sparkling wine was good and bubble quality got im-proved.
  • 15.近红外光谱快速分析成品葡萄酒指标的研究
    摘要：采用近红外光谱技术结合化学计量学算法,建立了成品葡萄酒(总糖和酒精度)的快速检测方法.通过NCL对近红外光谱图谱进行预处理,使用偏最小二乘法(PLS)建立了总糖和酒精度近红外定量模型.以决定系数(R2)、校正均方根误差(RMSEC)和预测均方根误差(RMSEP)为模型质量的评价指标.R2分别为0.9684、0.9146,RMSEC值分别为0.0810、0.2382,RMSEP值分别为0.0877、0.2352.结果表明,建立的模型预测效果较佳,具有较好的稳定性和较高的精密度,能满足成品葡萄酒生产中总糖和酒精度的快速检测需求.%A method of near infrared spectroscopy coupled with chemometric algorithm had been developed for rapid determination of total sugar and alcohol content of grape wine. The spectrum were pretreated by NCL, and NIR models of total sugar and alcohol content were constructed by partial least square (PLS). The correlation coefficient of calibration (R2), the root mean square error of calibration (RMSEC) and the root mean square error of prediction (RMSEP) were used as the model evaluating indexes. R2 values were 0.9684 and 0.9146 respectively, RMSEC values were 0.0810 and 0.2382 respectively, and RMSEP values were 0.0877 and 0.2352 respectively. The results demonstrated the satisfactory prediction effects of the established models. Besides, it had good stabili-ty and high precision and it could meet the requirements of rapid determination of total sugar and alcohol content in wine.
  • 16.广西毛葡萄及酿酒皮渣中齐墩果酸的分析研究
    摘要：The distribution of biologically-active component oleanolic acid in Guangxi V. quinquangularis Rehd was explored and the feasibility of extracting oleanolic acid from V. quinquangularis Rehd skin residues after wine making was discussed. V. quinquangula-ris Rehd and its skin residues were used as the experimental raw materials, and oleanolic acid content in V. quinquangularis Rehd skin, seed, juice, wine and skin residues was measured by HPLC. The results showed that, oleanolic acid was detected in fresh fruit skin and skin residues, but not in seed, juice and wine. As a conclusion, oleanolic acid naturally exists in V. quinquangularis Rehd skin and it could not dissolve in wine due to its water-insoluble property. The extraction of oleanolic acid from skin residues was feasi-ble and it was a new pathway for comprehensive utilization of grape pomace.%探索生理活性成分齐墩果酸在毛葡萄中的分布,考察利用毛葡萄酿酒皮渣提取齐墩果酸的可行性.以广西毛葡萄及酿酒皮渣为实验原料,采用高效液相色谱法(HPLC)分析毛葡萄果皮、葡萄籽、葡萄汁、葡萄酒及酿酒皮渣和酿酒葡萄籽中齐墩果酸的含量.结果表明,在毛葡萄果皮及酿酒皮渣中均检出齐墩果酸,但在葡萄汁、葡萄酒及葡萄籽中未检出.齐墩果酸天然存在于毛葡萄果皮中,由于其水不溶性,通过浸渍发酵无法溶入葡萄酒中.利用毛葡萄酿酒皮渣提取齐墩果酸为葡萄酒酿酒废弃物综合利用提供了新思路.
  • 17.酱香型白酒所用高粱原料中16种稀土元素的测定
    摘要：The determination of 16 rare earth elements in ten sorghum samples for the production of Jiangxiang Baijiu including Sc, Y, La, Ce, Pr, Nd, Sm, Eu, Gd, Tb, Dy, Ho, Er, Tm, Yb and Lu was performed by inductively coupled plasma mass spectrometry (ICP-MS). Sorghum samples were digested by microwave oven and then measured by ICP-MS. In was selected as the internal standard ele-ment to overcome non-spectroscopic interference. The results showed that, there were some difference in the content and quantity of rare earth elements among the ten sorghum samples with their content ranging from 0.0018 to 0.074 mg/kg. 16 rare earth elements were detected in No. 4 to No. 6 sorghum samples, 10 to12 rare earth elements were detected in No. 1 to No. 3 sorghum samples, and 4 to 6 rare earth elements were detected in No. 7 to No. 10 sorghum samples. The determination of 16 rare earth elements could be used in the identification of the production place of Jiangxiang Baijiu.%应用电感耦合等离子体质谱法(ICP-MS)测定10份酱香型白酒所用高粱原料中16种稀土元素钪、钇、镧、铈、镨、钕、钐、铕、钆、铽、镝、钬、铒、铥、镱和镥.样品经微波消解处理,采用ICP-MS同时测定16种稀土元素,选取In为内标元素消除非质谱干扰.结果表明,10份高粱中16种稀土元素的含量和数量均有差异,含量范围为0.0018~0.074 mg/kg,4—6号高粱均能检测出16种稀土元素,1—3号和7—10号高粱分别检测出了10~12种和4~6种稀土元素.结果证实,酱香型白酒所用高粱原料中16种稀土元素的测定可以应用于产地的鉴别.
  • 18.超高效液相色谱法测定新疆巴旦木中黄曲霉毒素B1不确定度评定
    摘要：The uncertainties in the determination of aflatoxin B1 in almond by UPLC were evaluated to provide useful reference for es-tablishing effective quality control methods. According to standards CNAS—GL06 and JJF 1059.1—1999, a mathematical model had been established to assess the uncertainty sources in the determination of aflatoxin B1 in almond. Besides, the source of each uncertain-ty component was analyzed, quantified and synthesized. Finally, the expanding uncertainties were obtained. The results showed that the main factors influencing the uncertainty included sample dilution, sample weighting, curve fitting in the least-squares sense, and sample recovery rates, etc. The uncertainty of this experiment was 1.06μg/kg.%对超高效液相色谱法测定新疆巴旦木中黄曲霉毒素B1的含量进行不确定度评定,为建立有效的质量控制方法提供参考.依据CNAS—GL06《化学分析中不确定度的评估指南》和JJF 1059.1—2012《测量不确定度评定与表示》,建立了数学模型,分析了超高效液相色谱法测定新疆巴旦木中黄曲霉毒素B1不确定度来源,并对数学模型中各不确定度分量的来源进行分析、量化和合成,得出黄曲霉毒素B1的扩展不确定度.结果表明,影响测量结果不确定度的主要因素为样品称量、溶液体积、最小二乘法标准曲线拟合、样品回收率等.本实验的不确定度为1.06μg/kg.
  • 19.精细化管理在茅台制酒生产中的SWOT分析
    摘要：Intensive management is the inevitable development direction in modern enterprise management. However, the production of Maotai is featured by its uniqueness, its tradition, and its complicacy. Intensive management in Maotai Distillery faces lots of limi-tations including both objective limitations and subjective limitations. SWOT analysis of intensive management in Maotai Distillery was carried out in this paper, which could deepen the understanding of the theory of intensive management and improve the practical benefits of intensive management in liquor production.%精细化管理是现代企业管理的必然要求和发展方向,然而茅台酒生产工艺有着其独特性、传统性、复杂性,在实施精细管理工程的进程中,遇到很多限制性因素,有客观条件限制和主观因素制约.需要辩证看待精细化管理在茅台制酒生产中的应用,即精细化管理在茅台制酒制曲生产中的SWOT(优势、劣势、机会、威胁)分析,从而加深对精细化管理理论的认识,提高精细化管理对制酒制曲生产带来的实际效益.
  • 20.人力资源社会保障部关于授予职业技能竞赛优秀选手全国技术能手荣誉称号的决定
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  • 21.起泡葡萄酒的酵母菌耐受性研究
    摘要：In order to investigate yeast stability in sparkling wine, a gradient experiment of different concentration of potassium sor-bate and free sulfur dioxide was performed to determine the safe tolerance concentration of yeast under different pressure conditions. The experimental results suggested that, the concentration range of potassium sorbate and free sulfur dioxide of 0.20 MPa semi-spar-kling wine were 100~150 mg/L and 30~40 mg/L respectively, and the concentration range of potassium sorbate and free sulfur di-oxide of 0.40 MPa sparkling wine were 50~100 mg/L and 20~30 mg/L respectively.%为了研究起泡葡萄酒的酵母菌稳定性,进行山梨酸钾和游离二氧化硫不同浓度的梯度实验,以确定不同压力条件下酵母菌的安全耐受浓度.实验结果表明,0.20 MPa的低泡葡萄酒山梨酸钾使用浓度范围为100~150 mg/L、游离二氧化硫浓度为30~40 mg/L;0.40 MPa的高泡葡萄酒产品山梨酸钾使用浓度范围为50~100 mg/L、游离二氧化硫浓度为20~30 mg/L.
  • 22.提高低度浓香型白酒贮存稳定性的研究
    摘要：选取38%vol浓香型白酒作为研究对象,向其添加己酸、乙酸、己酸乙酸混合酸及酒尾,并研究随着贮存时间的延长不同添加量对酸酯含量的影响,以找出抑制低度白酒中酯水解的方法.结果表明,添加60 mg/100 mL己酸能有效抑制己酸乙酯的水解;添加60 mg/100 mL乙酸能有效抑制总酯含量的降低;添加90 mg/100 mL的己酸、乙酸混合酸能较好地同时抑制己酸乙酯、总酯的水解及总酸含量的升高;添加6%低度酒尾能有效抑制乳酸乙酯的水解.%In this study, low-alcohol Nongxiang Baijiu (38 %vol) was used as the research object. The change rules of acid content and ester content in Baijiu samples with the addition of different levels of caproic acid, acetic acid, mixed acids (caproic acid and ace-tic acid) and tail liquor with the extension of storage time were investigated. The results suggested that, the addition of 60 mg/100 mL caproic acid could effectively inhibit the hydrolysis of ethyl caproate, the addition of 60 mg/100 mL acetic acid could effectively in-hibit the decrease of total esters, the addition of 90 mg/100 mL mixed acids could simultaneously inhibit the hydrolysis of ethyl capro-ate and total esters and increase the content of total acids, and the addition of 6%low-alcohol tail liquor could effectively inhibit the hydrolysis of ethyl lactate.
  • 23.黄酒中多糖稳定性研究
    摘要：利用苯酚硫酸法和直接滴定法直接测定黄酒中多糖在不同贮存温度、光照、煎酒温度、煎酒时间、酒精度、酸度和pH值条件下的稳定性.结果表明,黄酒多糖耐热性、耐光性较差,对低酒精度、乳酸、柠檬酸等稳定性较弱,对低温和酒精的耐受性较好.%The stability of polysaccharide in yellow rice wine under different conditions, such as different storage temperature, illumi-nation, wine boiling temperature, wine boiling time, alcohol content, acidity, and different pH value, was evaluated by use of phenol sulfuric acid method and direct titration method. The results showed that, polysaccharide had poor heat resistance and light resistance, besides, it had poor tolerance to low alcohol content, lactic acid and citric acid, but it had good tolerance to low temperature and high alcohol content.
  • 24.'中国北方酱香型白酒研究院'在山东新闻大厦举行揭牌仪式
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  • 25.QuEChERS-GC-MS/MS法同时测定稻草中的106种农药残留
    摘要：A method had been developed for simultaneous determination of 106 pesticide residues in straw by QuEChERS-GC-MS/MS. The pesticide residues in straw were extracted and purified with QuEChERS technology, then qualitative and quantitative analy-sis were conducted by GC-MS/MS under multi-reaction monitoring (MRM) mode. The results showed that, (1) the limits of quantifi-cation (LOQs) of 106 pesticide residues were ranged from 1.1 to 49.2μg/kg;(2)within the linear range between 4μg/L and 492μg/L, the linear correlation coefficient was between 0.9905 and 0.9999;(3) at the spiked levels of 36.5 to 1255.0μg/kg in straw extract, the average recoveries ranged from 65.2%to124.1%and RSDs was between 0.6%to 19.4%;(4) this method covered a wide range of pesticides, was featured by its simple and rapid pretreatment with solvent-saving, and it could be applied in rapid determination and quantitative analysis of 106 pesticide residues in straw.%建立了一种稻草中106种农药残留的气相色谱-三重四极杆串联质谱检测方法.样品经QuEChERS技术提取和净化后,采用GC-MS/MS在选择反应监测模式(SRM)下定性定量.结果表明,(1)106种农药在稻草中的定量限(LOQ)为1.1~49.2μg/kg;(2)在4~492μg/L范围内,线性相关系数为0.9905~0.9999;(3)在稻草样品中添加浓度在36.5~1255.0μg/kg之间时,平均回收率在65.2%~124.1%之间,RSD在0.6%~19.4%之间;(4)该方法农药种类覆盖广、前处理简便、溶剂用量少,可应用于稻草中106种农药残留的快速筛查与定量分析.
  • 26.洋河布局年轻化小酒市场
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  • 27.不同浸泡时间和料液比对紫甘薯浸泡酒感官特性和品质的影响
    摘要：通过感官特性和品质指标,在常温下浸泡,对两个紫甘薯品种在4个不同料液比和不同的浸泡时间下的浸泡酒进行评价.结果表明,与浸泡原酒和购买紫甘薯发酵酒相比,紫甘薯浸泡酒能够获得较好的感官特性;具有较高的花色苷含量,提高了色度、pH值、可溶性固形物含量、氨态氮含量;降低了透光率、酒精度.紫甘薯浸泡酒制作方法简便,成本较低.其中,以滇紫甘薯24在3:7的料液比、浸泡时间为6d下效果最佳.%The sensory properties and the quality indexes of purple sweet potato steeped wine samples (produced by two purple sweet potato species respectively, steeped at room temperature, with four different material-liquid ratio and different steeping time) were evaluated. The results suggested that, compared with the original wine and the purple sweet potato fermented wine, purple sweet pota-to steeped wine had better sensory properties (higher content of anthocyanins;improved colority, pH value, soluble solids and ammo-nia nitrogen content;decreased transmission rate and alcohol content). The production of purple sweet potato steeped wine was sim-ple and the production cost was low. Besides, the best technical conditions were as follows:Yunnan purple sweet potato No. 24 used as raw material, material-liquid ratio was 3:7, and steeping time was 6 d.
  • 28.葡萄酒中国鉴评体系第一届品鉴大会落幕
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  • 29.遵义十大名酒评选结果出炉
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  • 30.2017年1—4月全国白酒产量数据分析
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    酿酒科技的期刊信息

    • 曾用名：贵州酿酒
    • 创刊时间：1980
    • 地区：CN
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    酿酒科技的获奖情况

    • • 2001年入选“中国期刊方阵”双效期刊
    • • 1986年获国家科委成果三等奖
    • • 1989年获贵州省优秀科技期刊一等奖
    • • 1990年获贵州省“十佳”期刊
    • • 1996年获贵州省优秀科技期刊二等奖
    • • 1997年获全国优秀科技期刊三等奖
    • • 2000年首届《CAJ-CD规范》执行评优活动中荣获优秀奖
    • • 2001年获国家新闻出版署“中国期刊方针双效期刊荣誉
    • • 2005年获敏感届”国家期刊奖百种重点期刊“奖
    • • 2007年获”第一届贵州省优秀期刊“奖
    • • 2010-2014年连续五年获”贵州省报刊出版质量综合评估一级期刊“荣誉
    • • 为”中国科技核心期刊“”全国中文核心期刊“

    酿酒科技的收录情况

    • • 北大核心期刊（2004版）
    • • 北大核心期刊（2011版）
    • • 中国科技核心期刊

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