Xiong Ayuan, Zhao Kun, Hu Yaru, Yang Guoping, Kuang Bisheng, Xiong Xiang, Yang Zhilong, Yu Yougui, Zheng Qing
School of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China.
Jiangxi Key Laboratory for Mass Spectrometry and Instrumentation, East China University of Technology, Nanchang 330013, China.
ACS Omega. 2020 Jul 17;5(29):18349-18355. doi: 10.1021/acsomega.0c02090. eCollection 2020 Jul 28.
Optimizing the aging process is urgently required in the distilled spirit industry because of the time-consuming and expensive procedure of natural aging. Herein, the componential changes of the liquor sample are confirmed by the component analysis (e.g., gas chromatograph), and the effect of electrochemical oxidization treatment on the overall properties of typical Chinese liquor (Baijiu) is investigated. The key finding is that high oxidative potential can be used to catalyze the oxidation of alcohols, and the reaction rate is dramatically faster than that in the process of natural aging. The present study reveals the influence of electrochemical oxidation on the contents of compounds (particularly, the alcohols) in Baijiu and offers a perspective into the utilization of electrochemical oxidization treatment as an alternative strategy for artificial maturation of Baijiu.
由于自然陈酿过程耗时且成本高昂，白酒行业迫切需要优化陈酿工艺。在此，通过成分分析（如气相色谱仪）确定了酒样的成分变化，并研究了电化学氧化处理对典型中国白酒整体性质的影响。关键发现是高氧化电位可用于催化醇类的氧化，且反应速率比自然陈酿过程中快得多。本研究揭示了电化学氧化对白酒中化合物（特别是醇类）含量的影响，并为将电化学氧化处理作为白酒人工陈酿的替代策略提供了思路。
