浓香型原酒乙酸乙酯偏高的原因及解决措施  

Causes and Measures for the Higher Ethyl Acetate in Base Liquor of Luzhou Flavor Liquor

作　　者：谢玉球[1] 时晓[1] 周二干[1] 王东[1] 胡竹行 

机构地区：[1]江苏洋河酒厂股份有限公司,江苏宿迁223800

出　　处：《酿酒》2017年第6期42-46,共5页Liquor Making

摘　　要：针对乙酸乙酯含量偏高影响浓香型原酒品质的问题,展开深入的研究。初步得出窖内溶氧多、回酒数量多、双轮底使用不当及接选并坛不合理为乙酸乙酯偏高的主要原因,采取相应改进措施,可以有效解决原酒中乙酸乙酯偏高的问题,从而提高原酒品质。The purpose of the study is to investigate the quality problem due to the higher ethyl acetate in Luzhou flavor liquor.Preliminary results the higher oxygen in pit, the higher reflux liquor, the unsuitable use of double bottom, the unsuitable operation of liquor relay were main reasons.Taking corresponding measures can effectively solve the problem of the higher ethyl acetate and improve the quality of liquor.

关 键 词：浓香型原酒 原酒品质 乙酸乙酯 改进措施 

分 类 号：TS262.31[轻工技术与工程—发酵工程] TS201.2[轻工技术与工程—食品科学与工程]