Preservation of sweet rice wine treated with low pressure of carbon dioxide is non-thermal process-ing. Sweet rice wine was preserved well by the low pressure of carbon dioxide at different temperatures. Growth of yeast was stuck by the pressure and the carbon dioxide in the wine. Most residual sugar was retained and kept the wine sweet sensory after 12 months storage. The production of higher alcohols and esters were inhibited by preservation with pressure. A great mount of higher alcohols were produced during the initial phase and a de-cline followed due to the esterification. Conversely, esters increased during the post preservation. Ethyl lactate was the dominated ester increased by 2.45 times after preservation by pressure, which enhanced the principal aroma of the wine.%低压CO2贮藏海南甜米酒,是一种非热加工贮藏的方法.将进入酵母主发酵后期的甜米酒清液装入耐压容器中,利用酵母自产CO2所形成的压力对甜米酒进行保鲜贮藏.在带压贮藏期中,酵母生长受限于压力和CO2浓度,因而酒中大部分残糖在12个月贮藏后得以保留,使甜米酒依然具备甜的自然属性.压力贮藏令主要风味物质高级醇和酯类的生成受到抑制.高级醇在压力贮藏期前期生成量大,后期由于发生转化作用而有所减少,对风味影响较小.酯类在压力贮藏后期持续增加,主要是因为高级醇的酯化反应生成.主要酯成分乳酸乙酯在压力贮藏期间增加2.45倍,强化了其主要香味特征.
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