浓香型白酒生产中影响乙酸乙酯含量偏高应用的探讨  

Discussion on the Application of Higher Content of Ethyl Acetate in the Production of Luzhou-flavor Liquor

作　　者：海超 HAI Chao(Technical Center of Yilite Industry Co.Ltd.,Xinyuan,Xinjiang 835811,China)

机构地区：[1]新疆伊力特实业股份有限公司技术中心,新疆新源835811

出　　处：《酿酒》2020年第3期14-18,共5页Liquor Making

摘　　要：通过从浓香型白酒发酵过程中己酸乙酯、乙酸乙酯的产生途径及发酵过程中相关微生物的变化分析,探讨酿酒机械化、活性干酵母等应用对乙酸乙酯偏高因素的影响,并提出一些相应的对应措施。Based on the analysis of the production way of ethyl hexanoate and ethyl acetate in the fermentation process of Luzhou flavor liquor and the change of relevant microorganisms in the fermentation process,this paper discusses the influence of the application of brewing mechanization and active dry yeast on the factors of higher ethyl acetate,and puts forward some corresponding measures.

关 键 词：浓香型白酒 乙酸乙酯 偏高 

分 类 号：TS262.31[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]