浓香型白酒贮存过程中酯减少途径的研究  

The Change Rule of Total Ester Total Acid During 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》2009年第4期12-14,共3页Liquor Making

摘　　要：实验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。This experiment on the basis of ester hydrolisis and the related chemical reaction, on the analysis to the avenue that the flavor liquor in the storing process and accompany with the ester reduction , so the mainly reason for the ester reduction is volatilization damage and the chemical damage.

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] TS201.2[轻工技术与工程—食品科学与工程]