浓香型白酒生产过程中乳酸乙酯含量控制措施探讨  

Discussion on Control Measures of Ethyl Lactate Content in Luzhou-flavor Liquor Production

作　　者：宋瑞滨 邵泽良 宋军 SONG Ruibin;SHAO Zeliang;SONG Jun(Hubei Huangshantou Wine Co.,Ltd.,Gong'an 434305,Hubei,China)

机构地区：[1]湖北黄山头酒业有限公司,湖北公安434305

出　　处：《酿酒》2020年第5期22-27,共6页Liquor Making

摘　　要：针对浓香型白酒生产过程中存在乳酸乙酯含量偏高的现象,通过对浓香型大曲、糟醅、窖泥、生产工艺、精细化操作等开展深入研究,经多年实践效果明显,结果表明宜采取以"预防为主,防治结合,辩证施治"的控制方法,对提高酿酒企业基酒产量质量,提供一定的指导和参考。Aiming at the phenomenon of high ethyl lactate content in the production of Luzhou-flavor liquor,through in-depth research on Luzhou-flavor Daqu,spoils,pit mud,production technology,and refined operation,the effect is obvious after years of practice.The results show that it is advisable to adopt the control method of"prevention-oriented,combination of prevention and control,and dialectic treatment"to provide certain guidance and reference for improving the quality of base wine production in brewing enterprises.

关 键 词：乳酸乙酯 辩证施治 精细化 生产工艺 浓香型白酒 

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]