超高压处理对黄酒中醇水缔合影响的研究

Study on the Effect of High Hydrostatic Pressure Processing on Ethanol-water System for Chinese Rise Wine

摘要:

在采用紫外分光光度法测定乙醇-水体系中紫外光谱的基础上，结合1H-NMR核磁共振法，对乙醇-水体系、新酿生黄酒超高压处理前后的样本进行了分析比较，探讨了超高压处理对黄酒中醇水缔合的影响。数据表明，超高压处理使得乙醇-水体系的紫外吸收光谱向着加强乙醇水分子之间缔合的方向进行，在经过300 MPa、30 min的超高压处理后，乙醇-水体系的吸收峰值变化最明显。结合核磁共振图谱，乙醇-水体系以及新酿黄酒的羟基质子位移δO-H在300 MPa、30 min处理后均有所增加，并且向低场移动。同时，在此条件处理后的新酿黄酒的δO-H接近于一年陈黄酒。说明超高压处理对黄酒中的醇水缔合有着一定的加强效果，有利于促进黄酒的陈酿。

Abstract:

Based on the UV spectra analysis of ethanol-water system, the combination of UV spectrophotometry and 1H-NMR spectroscopy was used to contrast samples of the ethanol-water system and the freshly brewed Chinese rice wine before and after ultra-high pressure treatment. The results of these analysis were used to discuss the effect of ultra-high pressure treatment on the association of alcohol and water in new brewed Chinese rice wine. The UV spectroscopy data showed that ultra-high pressure treatment made the ethanol-water system strengthen the association between the ethanol and water molecules. The absorption peak value showed the most obvious changes at 300 MPa for 30 min. Upon combining the data of the NMR spectra, it was seen that the hydroxyl proton displacement δO-H of both the alcohol-water system and new brewed Chinese rice wine increased after ultra-high pressure treatment and moved to a lower field. At the same time, the δO-H of fresh brewed Chinese rice wine was closed one year after treatment. The results obtained in this study show that ultra-high pressure treatment had certain reinforcing effects on the alcohol-water association in Chinese rice wine, and was conducive to the aging of Chinese rice wine.