摘要
糟烧属其他香型白酒,是江南一带特有的一种白酒。目前,糟烧的发展状况较为缓慢,远远落后于其他白酒,主要表现在:工艺落后,出酒率低,口感不爽,放香不足,后味涩杂等方面。研究发现,糟烧的不足之处与糟烧中酯类的含量有很大关联。本实验重点将白酒中所含有的四大酯类(乙酸乙酯、丁酸乙酯、已酸乙酯和乳酸乙酯)作为切入点,对糟烧白酒中四大酯类进行分析检测,对提高糟烧白酒的质地及口感具有指导意义。结果显示糟烧中乳酸乙酯的含量占总酯的比例达74%,远远高于其他白酒中的相对含量。
Arak liquor, which is another flavor, is a kind of special liquor in the southern area. Nowdays, the development of arak relatively is slow, lagging far behind other liquor, mainly because of backward technology, low liquor yield, unhappy taste, incense inadequate after taste, astringent miscellaneous, and so on. The relationship between the inadequacies of arak and ester content was found to be significant by researcher. The four es- ters （ethyl acetate, ethyl butyrate, ethyl caproate and ethyl lactate） of arak liquor were invetisgated in this experiment. On the basis of this work, we aimed to improve the texture and taste of arak liquor. The results indicated that the relative content of the ethyl lactate of total esters was 740, which was far higher than other flavor liquors.
出处
《中国酿造》
CAS
2013年第9期120-122,共3页
China Brewing
关键词
糟烧白酒
乳酸乙酯
总酯
气相色谱法
arak liquor
ethyl lactate
total ester
gas chromatographic method
