降低浓香型白酒中乳酸乙酯含量的研究进展  

Research Progress in Reducing the Content of Ethyl Lactate in Nongxiang Baijiu

作　　者：王爱军 

机构地区：[1]山东沂蒙老区酒业有限公司,山东临沂276700

出　　处：《酿酒科技》2017年第5期93-98,共6页Liquor-Making Science & Technology

摘　　要：乳酸乙酯是浓香型白酒的四大酯类之一,目前我国白酒行业,浓香型白酒普遍存在乳酸乙酯含量过高的现象,严重影响白酒的品质。对浓香型白酒中乳酸乙酯形成途径及其在白酒中的变化规律作了简单介绍,并综述了降低白酒中乳酸乙酯的方法途径,对提高白酒品质提供参考。Ethyl lactate is one of the four major esters in Nongxiang Baijiu. At present, the content of ethyl lactate in Nongxiang Baijiu is excessively high, which will seriously deteriorate liquor quality. In this paper, the formation paths of ethyl lactate in Nongxiang Baijiu and its change rules were introduced briefly. Besides, the methods of reducing ethyl lactate in Baijiu were summed up, which provided reference for improving liquor quality.

关 键 词：乳酸乙酯 乳酸 浓香型白酒 进展 

分 类 号：TS262.31[轻工技术与工程—发酵工程]