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品酒师品尝贮存三十多年的陈酿老酒,酒精度虽在四十度以上,但在味觉上只相当于十五度酒所引起的刺激感觉。一些人认为这是由于醇-水缔合作用的结果;赤星等人研究了贮存年数不同的蒸馏酒的电导率变化,发现电导率随贮存年数增加而下降,认为这是由于分子间缔合作用生成了较稳定的溶液结构之故。一种看法认为在陈酿过程中,醇-水分子间氢键缔合形成缔合群团,减少了乙醇的刺激性,使味道变醇和了。那么,醇-水分子间缔合作用对陈酿过程到底有多大影响?陈酿使酒的品质变好的主要原因是什么呢?这一直是人们十分关注的问题,在酿造科学中占有重要地位。
Sommeliers tasting wine aged more than 30 years old wine storage, although the alcohol at forty degrees or more, but the taste is only equivalent to fifteen degrees of alcohol caused by the stimulus. Some people think that this is due to the association of alcohol-water results. Aka et al. Studied the changes in the conductivity of distilled spirits with different years of storage and found that the conductivity decreased with the number of years of storage, which was attributed to the intermolecular association Generated a more stable solution structure so. One view is that during the aging process, alcohol-water molecules associate with each other to form associative groups, reducing the irritation of ethanol and making the flavor more alcoholic. So, alcohol and water molecules of the interaction between the aging process how much influence? The quality of wine aging to make what is the main reason? This has always been a matter of great concern in the brewing science holds an important position.