浓香型白酒贮存过程中酯减少途径的研究  

Research on the Loss Pathway of 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6期62-64,共3页Liquor-Making Science & Technology

摘　　要：根据酯水解途径以及相关化学反应,对浓香型白酒在贮存过程中酯减少途径进行分析,得出了酯减少主要为挥发损失和化学变化损失。The loss pathway of esters during the storage of Luzhou-flavor liquor was analyzed in this paper based on enzyme hydrolysis pathway and the related chemical reaction. It was concluded that volatilization loss and chemical reaction loss were the main pathway for ester loss.

关 键 词：浓香型白酒 贮存 挥发损失 化学变化损失 

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]