Fluorescence Spectroscopic Studies of Ethanol-Water Association Behavior in Fen-Flavor Liquor

doi:10.7506/spkx1002-6630-201415017

Abstract

Abstract:

Aqueous ethanol solutions at different concentrations were used as model liquors to explore the effects of ethanol
concentration, aging time and major trace components on the fluorescence spectral behavior of Fen-flavor liquor and the
association behavior between ethanol and water. Results indicated that trace elements in Fen-flavor liquor had certain
impacts on the strength of ethanol-water association, which was mainly determined by ethanol concentration but not aging
time. These results can provide theoretical references for further exploring the aging mechanisms of Chinese distilled spirits.

Key words: Fen-flavor liquor, fluorescence spectroscopy, ethanol-water association, hydrogen bonding, Fenjiu

CLC Number:

TS262.32

QIAO Hua, ZHANG Sheng-wan, WEI Jian-cong, SUN Ti-jian. Fluorescence Spectroscopic Studies of Ethanol-Water Association Behavior in Fen-Flavor Liquor[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201415017.

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Fluorescence Spectroscopic Studies of Ethanol-Water Association Behavior in Fen-Flavor Liquor

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