低度浓香型白酒絮状物成分的分析  

Analysis of White Floc Components of Low-alcohol-content Luzhou-flavor Liquor

作　　者：常丽荣[1] 张宿义[1,2] 敖宗华 吕辉 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000 [2]泸州老窖集团,四川泸州646000

出　　处：《四川理工学院学报（自然科学版）》2011年第3期331-333,共3页Journal of Sichuan University of Science & Engineering(Natural Science Edition)

摘　　要：在温度较低的情况下低度白酒易出现絮状悬浮物。通过对比原降度酒液、清液与絮状物的酒精溶液三者的气相色谱数据,分析得出形成浓香型絮状物的主要组成成分有己酸乙酯、丁酸乙酯、棕榈酸乙酯、油酸乙酯、亚油酸乙酯和己酸异戊酯等酯类;极少量的高级脂肪酸和其他微量成分也参与絮状物的形成。In the case of low temperature,low-alcohol-content liquor appeared white floc easily.According to the GC data difference among original liquor,serum and the floc＇s alcohol solution,we reached a conclusion that the major components of floc were ethyl caproate,ethyl butyrate,ethyl palmitate,ethyl oleate,ethyl linoleate and isoamyl hexanoate etc.,and little fatty acids and other trace elements were also involved in the formation of floc.

关 键 词：低度 浓香型白酒 白色絮状悬浮物 高级脂肪酸乙酯 

分 类 号：TS262.31[轻工技术与工程—发酵工程] O657.71[轻工技术与工程—食品科学与工程]