Effect of different aging methods on the quality of distilled spirits of white grape
In order to enhance the quality and improve the style of distilled spirits,the distilled spirits of white grape was aged by light oak chips(LOC),moderate oak chips(MOC),and heavy oak chips(HOC)with ultrasonic treatment.The physicochemical indicators,sensory qualities,and volatile flavor compounds of the distilled spirits of white grape were analyzed.Additionally,cluster analysis(CA)and principal component analysis(PC A)were con-ducted on the volatile flavor substances.The results revealed that the quality of distilled spirits of white grape aged by heavy oak chips combined with ultrasonic treatment was superior,and the total acid,total phenol,non-alcoholic volatile compound contents and sensory score were 0.14 g/L,69.47 mg/L,2.97 g/L and 79.67 points,respectively.The types of volatile flavor compounds in distilled spirits of white grape increased from 19 to 22,and the types of esters increased from 13 to 15.CA and PCA results indicated that compared with the distilled white wine aged with heavy oak chips,the com-bination with ultrasonic treatment resulted in an increase in the number of volatile flavor compounds but a decrease in their overall content,particu-larly in esters such as ethyl acetate,ethyl linoleate,and palmitic acid ethyl ester.This aging method effectively improved the quality of the distilled spi-tits,providing a theoretical basis for the aging process in distilled spirits.
distilled spirits of white grapeaging methodoak chipsquality analysis
万方数据
维普
