Investigation on the Source of Aging Substances in Yellow Rice Wine
The flavoring substances of newly-produced yellow rice wine and aged yellow rice wine were analyzed by static headspace GC.Moreover,the change of flavoring substances in yellow rice wine in different storage containers was investigated.Finally,sensory evaluation was carried out for wine samples.The results suggested that yellow rice wine,stored in glass bottles for 5 years,kept the special flavor of newly-produced yellow rice wine but no age aroma of aged yellow rice wine,and its alcohols content and esters content were the same as that stored in jars for five years.For yellow rice wine stored in glass bottles and stored in jars,the greatest difference was their tightness,which would result in different oxidation speed and lower aldehydes content in yellow rice wine stored in glass bottles（far lower than that stored in jars）.
NETL
NSTL
万方数据
维普
