超高压射流技术对白酒四大酯影响研究  

Effects of the four esters in liquor disposed by ultra-high pressure jet

作　　者：黄义娜[1] 王盛民[1] 樊迪[1] 王懿萍[1] 张小荣[1] 陈波 

机构地区：[1]西南交通大学生命科学与工程学院,成都610031 [2]南京大地水刀股份有限公司,南京211300

出　　处：《食品科技》2012年第5期86-88,共3页Food Science and Technology

基　　金：四川省科技厅项目(2008SZ0010)

摘　　要：目的:研究超高压射流技术对白酒中四大酯的影响。方法:利用超高压射流技术加压至350MPa处理白酒,采用气相色谱法检测酯类含量,自然存放3个月后再次检测,并请专业品酒师进行鉴品。结果:超高压射流处理后,浓香型白酒中己酸乙酯、丁酸乙酯、乙酸乙酯含量呈下降趋势,乳酸乙酯含量呈上升趋势;酱香型白酒中乙酸乙酯、丁酸乙酯含量呈下降趋势,乳酸乙酯、己酸乙酯含量呈上升趋势。专家品评认为经超高压射流处理后,酒体醇和,有良好去杂效果。结论:超高压射流技术处理后白酒酯类变化与自然陈化趋势基本一致。Object：To study the effects of the four esters in liquor disposed by ultra-high pressure jet.Methods：Using the ultra-high pressure jet equipment to dispose new liquor when pressures are from 0.1 MPa to 350 MPa,then detect the four esters’content by gas chromatography,test again after three months,and invite professional wine tasters to taste and identify.Results：The content of ethyl caproate,ethyl butyrate and ethyl acetate in Luzhou-flavor liquor has decreased,the content of ethyl lactate has increased.The content of ethyl acetate and ethyl butyrate in Maotai-flavor liquor has decreased while ethyl lactate and ethyl caproate has increased.Experts judged that after treatment by ultra-high pressure jet,the liquor taste better,and good to impurity.Conclusion：Changes of esters in liquor after treatment by ultra-high pressure jet was nearly the same with natural aging tendency.

关 键 词：白酒 超高压射流 催陈 酯类 

分 类 号：TS262.3[轻工技术与工程—发酵工程]