浓香型大曲酒中异杂味的产生与防止措施  

Formation of Off-flavors in Luzhou-flavor Daqu Liquors and Its Prevention Measures

作　　者：孙启栋[1] 姜淑芬[1] 陈清让 

机构地区：[1]山东泰山生力源集团股份有限公司,山东泰安271000

出　　处：《酿酒科技》2002年第6期49-50,共2页Liquor-Making Science & Technology

摘　　要：白酒的主要成分是乙醇和水,约占总重量的98%。然而决定白酒风格香气和口味的却是仅占白酒重量2%左右的微量成分。其中也包括构成白酒的杂味物质,主要有臭味、苦味、酸味、辣味、涩味、油味、辅料味等。由于这些异杂味的存在不仅破坏了浓香型大曲酒的风格,而且也影响了香气,干扰了口味,破坏了酒体,是名优白酒之大敌。因而,掌握异杂味的来源和防止措施,是提高浓香型大曲酒质量的重要保证。The main components of liquor are alcohol and water,about 98%of the full weight.However,the trace components which are responsible for liquor styles and liquor taste are only2%of the full weight and surely including the materials produced liquor off-flavors such as bitterness,odor,sourness,piquancy,astringent taste and grease taste etc.The existence of such off-flavors would not only destroy Luzhou-flavor Daqu liquor styles but also interrupt liquor taste and alleviate its original aroma ,which became a hard nut to crack for famous liquors.Therefore,understanding the formation of off-flavors and application of relative prevention measures were important guarantee for the improvement of Luzhou-flavor Daqu liquor quality.(Tran.by YUE Yang)

关 键 词：浓香型大曲酒 异杂味 产生 防止措施 

分 类 号：TS262.31[轻工技术与工程—发酵工程]