五粮浓香型白酒生产降低乙酸乙酯的工艺技术措施研究及应用  

Research and Application of Technology and Measure to Reduce Ethyl Acetate in Production of Wuliang luzhou-flavor liquor

作　　者：武金玲 张世文 刘淑君 陈晓琳 解英才 田枝子 黄春玲 潘学森 WU Jinling;ZHANG Shiwen;LIU Shujun;CHEN Xiaolin;XIE Yingcai;TIAN Zhizi;HUANG Chunling;PAN Xuesen(Shandong Qingzhou Cloud Gate wine(Group)Co.,Ltd.,Qingzhou 262500,Shandong,China)

机构地区：[1]山东青州云门酒业(集团)有限公司,山东青州262500

出　　处：《酿酒》2021年第5期40-42,共3页Liquor Making

摘　　要：针对浓香型酒乙酸乙酯时有偏高的情况,从配料比、窖泥己酸菌活性、大曲贮存时间、量质摘酒四个方面进行了改进,试验结果表明:己酸乙酯:乙酸乙酯由0.53变为1.06,优质品率提升8.5%,产品质量明显提升。According to the situation of High Ethyl Acetate in luzhou-flavor liquor,four aspects were improved,such as the ratio of ingredients,the activity of caproic acid bacteria in pit mud,the storage time of Daqu and the quality of liquor picking.The test results show that:Ethyl caproate:Ethyl acetate changed from 0.53 to 1.06,Rate of high quality products increased by 8.5%,The quality of the products has been obviously improved.

关 键 词：乙酸乙酯 配料比 己酸菌 大曲 量质摘酒 

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]