电催陈酒效果的分析

为检验电催化方法对催陈酒的效果，对新生产的未经催陈处理的酒、自然陈酿的3年的出厂成品酒及经催陈处理后又存放6个月的酒，进行了气相色谱分析，分析结果表明：新酒与自然陈化及催陈处理的酒的组成、含量有明显的不同，经催陈处理的酒的组份、含量比较接近于自然陈酿酒，而与新酒有较大差别，催陈酒中甲酸乙酯及乙酸乙酯的含量明显提高，甲醇及乙醇含量明显降低，而对调味起特别作用的醛类含量明显提高，电催化方法催陈有效可行。

Analysis on Electro-Catalyzed Aged Wine

The newly produced uncatalyzed wine, the wine naturally aged for three years and the catalyzed wine stored for six months were analyzed with GC. The result shows that the content in three kinds of wine are different. The component content of the catalyzed wine is almost the same as that of the naturally aged wine, but quite different from that of the newly produced wine. The content of ethyl format and ethyl acetate in the catalyzed wine is high and the content of aldehydes and ethanol is lower. The content of aldehydes which can give flavor is obviously higher.