酒醅酒精度及总酯与原酒产质量的关系  

Relations between Alcohol Content & Total Esters of Fermented Grains and Liquor Yield & Quality

作　　者：王青松[1] 王卫东[1] 谢玉球[1] 邵高超 黄祖耀[1] 

机构地区：[1]江苏洋河酒厂股份有限公司,江苏宿迁223700

出　　处：《酿酒科技》2017年第4期68-70,共3页Liquor-Making Science & Technology

摘　　要：选取洋河酒厂股份有限公司泗阳分公司部分酿酒车间为研究对象,对2015—2016年度出池酒醅的酒精度、总酯含量进行检测,并结合对应原酒出酒率及原酒中己酸乙酯含量进行对比分析,初步探究酒精度与出酒率、酒醅总酯与原酒中己酸乙酯之间的相关性,对酿酒生产及接选酒提供一定的数据支撑。Liquor produced in 2015 and 2016 in some workshops of Siyang Branch of Yanghe Distillery was used as the research ob- ject. The alcohol content and total esters of fermented grains were measured. The corresponding data of liquor yield and ethyl capro- ate content in base liquor were also collected. Furthermore, the relations between alcohol content of fermented grains and liquor yield, and the relations between total esters in fermented grains and ethyl caproate in base liquor, were explored, which provided scientific support for liquor production.

关 键 词：酒精度 总酯 出酒率 己酸乙酯 

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]