降低浓香型白酒中乳酸乙酯含量的研究  

The study on Reducing the Content of Ethyl Lactate in Luzhou-flavor Liquors

作　　者：邓世彬 Deng Shibin(Sichuan Luzhou Xianquanqu Winery,Luzhou 646000,China)

机构地区：[1]四川省泸州市仙泉曲酒厂

出　　处：《现代食品》2019年第18期84-85,共2页Modern Food

摘　　要：乳酸乙酯是浓香型白酒的重要组成物质,其在总酯中的比例直接决定酒的质量等级。目前,我国浓香型白酒主要存在乳酸乙酯含量过高的问题。本文针对此问题,结合以往文献资料,提出了几点参考措施,希望能够为寻找降低浓香型白酒中乳酸乙酯含量的实际措施提供更多参考。Ethyl lactate is an important component of Luzhou liquor.Its proportion in the total ester directly determines the quality of the wine.At present,the high content of ethyl lactate is the main problem in Luzhou-flavor liquor in China.In order to solve this problem,this paper puts forward several reference measureson the basis of previous literature,hoping to provide more reference for finding practical measures to reduce the content of ethyl lactate in Luzhouflavor liquor.

关 键 词：乳酸乙酯 浓香型白酒 乙酸乙酯 

分 类 号：TS262.3[轻工技术与工程—发酵工程]