浓香型白酒贮存过程中主要酸、酯变化规律的研究  

Investigation on the Change Rules of the Content of Main Acids and Main Esters During the Storage of Luzhou-flavor Liquor

作　　者：李家民[1] 

机构地区：[1]四川沱牌曲酒股份有限公司,四川射洪629209

出　　处：《酿酒科技》2009年第4期54-58,共5页Liquor-Making Science & Technology

摘　　要：通过大量的贮存试验,研究和分析了浓香型白酒贮存过程中主要酸(己酸、乙酸、乳酸和丁酸)、主要酯(己酸乙酯、乙酸乙酯、乳酸乙酯和丁酸乙酯)含量的变化规律及其对酒体内在质量的影响。The change rules of the content of main acids （including acetic acid, caproic acid, lactic acid and butyric acid） and main esters （ethyl acetate, ethyl lactate, ethyl hutyrate, and ethyl caproate） during the storage of Luzhou-flavor liquor and their influence on the quality of liquor body were investigated in this paper through large amount of storage experiments. （Tran. by YUE Yang）

关 键 词：浓香型白酒 贮存 酸 酯 质量变化 

分 类 号：TS262.31[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]