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Abstract：
In order to improve the high cost of equipment and difficult management caused by the natural aging of Chinese rice wine (Huangjiu), micro-oxygen (MO) and electric field (PEF) technology are used to accelerate the aging of Huangjiu. The results showed that micro-oxygen and electric field have a significant effect on the sensory characteristics and flavor characteristics of Huangjiu. Compared with the naturally aged Huangjiu, the flavor compounds of Huangjiu treated with micro-oxygen and electric field increase significantly. Based on principal component analysis, Huangjiu processed at 0.35 mg L/day or 0.5 mg L/day combined electric field exhibited similar flavor to the natural aged Huangjiu, which was highly associated with long-chain fatty acid ethyl esters (C13-C18). Moreover, partial least squares regression demonstrated that sensory attributes of cereal aroma and astringency were highlighted after aging time, while fruit aroma, continuation, and full body were dominant after micro-oxygen and electric field treatment. Micro-oxygen and electric field effectively enhanced the quality of Huangjiu, which could be applied in other alcoholic beverages.
摘要：
为改善中国黄酒(黄酒)自然陈酿造成的设备成本高、管理难度大的问题,微氧（MO）和电场（PEF）技术用于加速黄酒的老化。结果表明，微氧和电场对黄酒的感官特性和风味特性有显著影响。与自然老化的黄九相比，微氧和电场处理后黄酒的风味化合物显著增加。基于主成分分析，以0.35mgL/天或0.5mgL/天的组合电场处理的黄酒表现出与天然老化黄酒相似的风味，与长链脂肪酸乙酯（C13-C18）高度相关。此外，偏最小二乘回归表明，陈化时间后，谷物香气和收敛性的感官属性突出，而水果香气，延续,微氧和电场处理后全身占优势。微氧和电场有效地提高了黄酒的质量，可用于其他酒精饮料。
