中国白酒不同香型理化指标对比分析  

Comparative Analysis of Physicochemical Indexes of Liquor of Different Flavoring Types

作　　者：王旭亮[1] 

机构地区：[1]中国食品发酵工业研究院,北京100027

出　　处：《酿酒科技》2013年第8期10-12,共3页Liquor-Making Science & Technology

基　　金：国家863项目(2012AA021205)

摘　　要：不同香型白酒产品特性的对比分析,对各香型的鉴别和相互借鉴具有重要的意义。本研究以此为目的,基于GSB 11—2260—2008中国名特白酒汇粹国家标准样品中公布的标准值,选择总酸、总酯、固形物、杂醇油、甲醇等理化指标为研究对象,比较分析了清香型、浓香型、酱香型、米香型、凤香型、兼香型、芝麻香型、董香型、馥郁香型等香型白酒的产品特性。分析结果表明,不同香型白酒的理化特性具有明显的差异,这种差异是不同香型白酒特有风格形成的重要原因之一。Comparative analysis of liquor of different flavoring types is of important significance in the identification and mutual reference of liquor of different flavoring types. In this study, based on the data of GSB 11-2260-2008, physiochemical indexes including total acids, total es- ters, solids, fusel oil, methanol etc. in liquor of different flavoring types such as Qing-flavor liquor, Jiang-flavor liquor, Nong-flavor liquor, Sesame-flavor liquor, mixed-flavor liquor, Xifeng-flavor liquor etc. were measured and compared. The results proved that there is evident difference in physiochemical indexes for liquor of different flavoring types and such difference is an important factor for the formation of different liquor styles.

关 键 词：中国白酒 香型 对比分析 理化指标 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]