摘要
主要研究了四特酒两种原料(高粱与大米)在发酵、蒸馏过程中3种高级脂肪酸乙酯含量的变化。发酵前期,这3种高级脂肪酸乙酯的含量随发酵时间的增加而增加;发酵过程向后推移,其含量有波动;发酵终了,酒醅中这3种酯的含量次序为油酸乙酯>棕榈酸乙酯>亚油酸乙酯。馏出时3种酯的浓度顺序为棕榈酸乙酯>油酸乙酯>亚油酸乙酯。
Contents of three higher fatty acid esters (ethyl palmitate, ethyl olena-te, ethyl linoleate ) during the process of rice or sorghum fermentation and distillation of Site wine were determined.The mere fermentation proceed, the more the three esters produced at the initial stage of fermetation. After the initial stage, their contents were fluctuating. At the end of fermentation, the contents of these three esters fermented mash were ethyl olenate > ethyl palmitate > ethyl linoleate. The contents of them of distillate were ethyl palmitate > ethyl olenate > ethyl linoleate.
出处
《江西科学》
1992年第1期54-57,共4页
Jiangxi Science
关键词
四特酒
脂肪酸乙酯
油酸酯
白酒
Site wine, High graded fatty acid esters, Ethyl palmitate,Ethyl olenate, Ethyl linoleate
