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微氧和电场对绍兴黄酒（中国米酒）的感官和风味特征有显著影响。

The sensory and flavor characteristics of Shaoxing Huangjiu (Chinese rice wine) were significantly influenced by micro-oxygen and electric field.

作者信息

Shen Chi, Zhu Hongyi, Zhu Wenxia, Zhu Yimeng, Peng Qi, Elsheery Nabil I, Fu Jianwei, Xie Guangfa, Zheng Huajun, Han Jiongping, Hu Baowei, Sun Jianqiu, Wu Peng, Fan Yuyan, Girma Dula Bealu

机构信息

National Engineering Research Center for Chinese CRW (branch center) Shaoxing University Shaoxing China.

California Institute of Food and Agricultural Research University of California Davis CA USA.

出版信息

Food Sci Nutr. 2021 Sep 10;9(11):6006-6019. doi: 10.1002/fsn3.2531. eCollection 2021 Nov.

DOI:10.1002/fsn3.2531
PMID:34760233
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8565227/
Abstract

In order to improve the high cost of equipment and difficult management caused by the natural aging of Chinese rice wine (Huangjiu), micro-oxygen (MO) and electric field (PEF) technology are used to accelerate the aging of Huangjiu. The results showed that micro-oxygen and electric field have a significant effect on the sensory characteristics and flavor characteristics of Huangjiu. Compared with the naturally aged Huangjiu, the flavor compounds of Huangjiu treated with micro-oxygen and electric field increase significantly. Based on principal component analysis, Huangjiu processed at 0.35 mg L/day or 0.5 mg L/day combined electric field exhibited similar flavor to the natural aged Huangjiu, which was highly associated with long-chain fatty acid ethyl esters (C13-C18). Moreover, partial least squares regression demonstrated that sensory attributes of cereal aroma and astringency were highlighted after aging time, while fruit aroma, continuation, and full body were dominant after micro-oxygen and electric field treatment. Micro-oxygen and electric field effectively enhanced the quality of Huangjiu, which could be applied in other alcoholic beverages.

摘要

为改善因黄酒自然陈酿导致的设备成本高和管理困难的问题，采用微氧（MO）和电场（PEF）技术加速黄酒陈酿。结果表明，微氧和电场对黄酒的感官特性和风味特性有显著影响。与自然陈酿的黄酒相比，经微氧和电场处理的黄酒风味化合物显著增加。基于主成分分析，以0.35 mg/L/天或0.5 mg/L/天的电场处理的黄酒表现出与自然陈酿黄酒相似的风味，这与长链脂肪酸乙酯（C13 - C18）高度相关。此外，偏最小二乘回归表明，谷物香气和涩味的感官属性在陈酿后突出，而水果香气、余味和丰满度在微氧和电场处理后占主导。微氧和电场有效地提高了黄酒的品质，可应用于其他酒精饮料。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8c08/8565227/c4f7896e8170/FSN3-9-6006-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8c08/8565227/d1e33e4c10b5/FSN3-9-6006-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8c08/8565227/aa834f6942d3/FSN3-9-6006-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8c08/8565227/588858f77348/FSN3-9-6006-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8c08/8565227/34dbd1d4b8ba/FSN3-9-6006-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8c08/8565227/c4f7896e8170/FSN3-9-6006-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8c08/8565227/d1e33e4c10b5/FSN3-9-6006-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8c08/8565227/aa834f6942d3/FSN3-9-6006-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8c08/8565227/588858f77348/FSN3-9-6006-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8c08/8565227/34dbd1d4b8ba/FSN3-9-6006-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/8c08/8565227/c4f7896e8170/FSN3-9-6006-g005.jpg

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