浓香型白酒贮存过程中四大酯减少特点的分析  

The Change Rule of Four Mass Ester 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3期83-90,共8页Liquor Making

摘　　要：采用单因素多水平的实验方法,研究和分析了在不同酒度的乙醇溶液贮存过程中的四大酸对四大酯的变化影响,进一步掌握了酒体中酯减少的变化特点,对提高白酒酒质稳定性有重要作用。The topic adopt single factor with different level experimental methods,during the process of the storage in different alcohol content of alcohol solution,study and anaylsis the changes and influence of the four major carboxylic acid impact on the four major eaters.in this way we futher master the charisteristics when the esters reduce in the alcohol .It plays a very important role in inproving the stability of liquor s quality.

关 键 词：浓香型白酒 四大酸 四大酯 变化特点 稳定性 

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]