四特基酒在不同贮存容器中香味成分的变化规律  

Study on the Change Rules of Flavoring Compositions of Si'te Base Liquor in Different Storage Containers

作　　者：曾伟[1] 朱力红[1] 谢小兰[1] 姜清萍[1] 付毅华[1] 

机构地区：[1]江西省樟树四特酒有限责任公司科研勾兑中心,江西樟树331200

出　　处：《酿酒科技》2006年第6期62-64,共3页Liquor-Making Science & Technology

摘　　要：四特新酒在贮存过程中,低沸点醇、醛、酸不断挥发及发生各种理化反应,可减少有害物质的含量和杂味;新酒贮存若增大总酸含量,贮存容器以不锈钢罐最好;贮存过程若要增加总酯含量,贮存容器以陶缸最好;基础酒经大水泥池贮存后,己酸乙酯、乳酸乙酯、丁酸乙酯在7～8个月达到最高值,故以7～8个月贮存期为宜;新酒经不锈钢罐贮存后,乳酸乙酯到6个月达到最高值后下降,己酸乙酯、乙酸乙酯、丁酸乙酯随贮存时间延长其值增加,故贮存期越长越好;新酒经陶缸贮存后,己酸乙酯随贮存期延长其值增加,乙酸乙酯、丁酸乙酯、乳酸乙酯在半年内呈上升趋势,随后下降,故贮存期以半年为好。(孙悟)The constant volatilization and physical reactions of low boiling point substances such as alcohol, aldchyde and acids during the storage of Si＇te newly-produced liquor could reduce the content of harmful substances and eliminate off-flavor. Stainless steel pot is the best choice for the storage of newly-produced liquor to increase the content of total acids and pottery pot i s the best choice for liquor storage to increase the content of total esters. The contents of ethyl caproate, ethyl lactate and ethyl butyrate in base liquor reached the maximum values after 7-8 months storage in cement pits （accordingly, 7-8 months is the best storage period）. The content of ethyl lactate reached the maximum value and began to drop after 6 months storage in stainless steel pot. However, the contents of ethyl caproate, ethyl acetate and ethyl butyrate increased with the prolong of storage period （accordingly, the longer storage period, the better）. The content of ethyl caproate kept increasing with the prolong of storage in potter pots. However, the contents of ethyl acetate, ethyl butyrate and ethyl lactate reached the maximum values within half a year and began to drop then （accordingly, half a year is the best storage period）.

关 键 词：白酒 四特基酒 贮存容器 香味成分变化 

分 类 号：TS261[轻工技术与工程—发酵工程]