白酒入口甜、回味苦的产生原因及解决办法  

The Cause and Treating Method of Initially Sweet Afterwards Bitter in Liquor

作　　者：杨官荣 黄志瑜 

机构地区：[1]四川省酿酒研究所,四川广汉618300

出　　处：《酿酒》2009年第5期24-27,共4页Liquor Making

摘　　要：新型白酒在经勾调后出现回苦,针对全国白酒行业普遍存在的这一技术难题,本文通过对白酒骨架成分理论,尤其是白酒中酸的成分进行分析,介绍了苦味物质产生的机理,提出了解决问题的可行性方案和建议:关键在于掌握白酒中各种酸量比的合理区间,使酸酯达平衡。New type liquor will return to be bitter after blending, which is the technical problem through the national liquor industry. This research discuss the mechanism and removal of bitter substances by analyzing the component of the liquor, especially the acid components. Include, we should figure out the optimal acid ratio and make to acid-esters balance.

关 键 词：新型白酒 回苦 酸量比 酸酯平衡 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS971[轻工技术与工程—食品科学与工程]