摘要
酒鬼酒中含有2-甲氧基-3-甲基吡嗪,2-甲氧基-3-丙基吡嗪,2-甲氧基-3-己基吡嗪,二甲基吡嗪,2-甲基-3-乙基吡嗪等5种吡嗪类化合物,其形成和含量与窖龄、入池淀粉浓度、酸度、发酵时间有关;可赋予酒体坚果、水果、豌豆、芝麻、花生、胡椒等香味,突出酒鬼酒的特征香味。(孙悟)
Jiugui Liquor contains five kinds of pyrazine compounds including 2-methoxy-3-methyl pyrazine, 2-methoxy-3-propyl pyrazine, 2-methoxy-3-hexyl pyrazine, dimethyl pyrazine and 2-methoxy-3-ethyl pyrazine. The formations of those compounds were closely related to pit age, amylum concentration, acidity, and fermentation time. The flavours of nut, fruits, pea, sesame, peanut and pepper in liquor could intensify the characteristic flavor of Jiugui Liquor.
出处
《酿酒科技》
北大核心
2005年第12期43-44,共2页
Liquor-Making Science & Technology
关键词
酒鬼酒
吡嗪类化合物
形成机制
香气特征
Jiugui Liquor
pyrazine compound
formation mechanism
characteristic flavor
