三种香型白酒蒸馏前后总酯的差异性分析  

Comparative Analysis of Total Esters Content in Baijiu of Three Different Flavor Types before and after Distillation

作　　者：胡志平 柯锋 叶静萱 朱思 李江 万瑞杰 HU Zhiping;KE Feng;YE Jingxuan;ZHU Si;LI Jiang;WAN Ruijie(Tianlongquan Distillery Co.Ltd.,Luocheng,Guangxi 546400,China)

机构地区：[1]广西天龙泉酒业有限公司,广西罗城546400

出　　处：《酿酒科技》2019年第2期81-84,共4页Liquor-Making Science & Technology

摘　　要：不同种类酒的总酯检验方法略有差别,为了验证米香型、酱香型、浓香型白酒蒸馏前后的总酯含量是否存在差异,本实验以国家标准中总酯检测方法为依据,对蒸馏前后的米香型、浓香型、酱香型白酒进行总酯含量检测及数据对比分析,以验证白酒总酯检验方法与配制酒的总酯检测方法对3种香型白酒总酯含量的影响。结果表明,3种香型的白酒蒸馏后总酯含量均有损失,且不同香型的白酒损失情况不同,本次验证中米香型白酒总酯损失0.11 g/L,酱香型白酒总酯损失0.18 g/L,浓香型白酒损失0.38 g/L。因此,国家标准GB/T 27588—2011《露酒》附录A(规范性附录)总酯的测定方法不适用于米香型、浓香型、酱香型白酒的总酯检测。There were slight differences in the methods for the measurement of total esters in Baijiu of different flavor types. In order to explore the differences in total esters content in Mixiang Baijiu, Jiangxiang Baijiu and Nongxiang Baijiu before and after the distillation, the measurement method in national standards was adopted, total esters content data before and after the distillation were compared and analyzed. The results suggested that, there was total esters loss in Baijiu of all flavor types, however, such loss was different in Baijiu of different flavor types. In this experiment, total esters losses in Mixiang Baijiu, Jiangxiang Baijiu and Nongxiang Baijiu were 0.11 g/L, 0.18 g/L and 0.38 g/L respectively. Therefore, the method in Appendix A of National Standard GB/T 27588-2011 was not suitable for the measurement of total esters content in Mixiang Baijiu, Jiangxiang Baijiu and Nongxiang Baijiu.

关 键 词：白酒 蒸馏 总酯 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]