低度浓香型白酒中己酸乙酯水解问题探讨  

The Discussion for Hydrolysis of Ethyl Caproate in Low Alcohol Luzhou-flavor Liquor

作　　者：张强 彭智辅 王小琴 练顺才 谢正敏 赵东 安明哲 李杨华 ZHANG Qiang;PENG Zhi-fu;WANG Xiao-qin;LIAN Shun-cai;XIE Zheng-min;ZHAO Dong;AN Ming-zhe;LI Yang-hua(Yibin Wuliangye Co.,Ltd.,gibing Sichuan 644000,China)

机构地区：[1]宜宾五粮液股份有限公司,四川宜宾644000

出　　处：《食品与发酵科技》2018年第5期106-109,共4页Food and Fermentation Science & Technology

摘　　要：研究了有机酸(乳酸、乙酸、己酸)、加浆水中无机阳离子、基酒质量和存放温度四个因素对低度浓香型白酒中己酸乙酯水解的影响,并找出了相应的降低低度浓香型白酒中己酸乙酯水解速度的解决办法。In this study, four factors including organic acid （lactic acid, acetic acid, hexanoic acid）, inorganic ions in water, the quality of base wine and storage temp have been researched. We found, the above four factors have impacts on hydrolysis of ethyl caproate in low alcohol Luzhou-flavor liquor.And we have find out the appro- priate solutions.

关 键 词：低度 浓香型白酒 己酸乙酯 水解 

分 类 号：TS262.31[轻工技术与工程—发酵工程]