糟烧白酒储存成分变化的研究  

Study on The Changes of Storage Components of ZaoShao Liquor

作　　者：毛青钟[1] 陈力[2] MAO Qingzhong;CHEN Li(Kuaijishan Shaoxing Rice Wine Co.,Ltd.,Shaoxing 312032,Zhejiang,China;Jiangsu Yanghe distillery Co.,Ltd.,Suqian 223839,Jiangsu,China)

机构地区：[1]会稽山绍兴酒股份有限公司,浙江绍兴312032 [2]江苏洋河酒厂股份有限公司,江苏宿迁223839

出　　处：《酿酒》2022年第4期91-94,共4页Liquor Making

摘　　要：通过对5种不同年份的糟烧白酒的检测、分析研究;结果表明:糟烧白酒随着贮存年份的增加,酒精度降低、酸度增加、总酯增加;共检测出香气成分37种,其中酯类10种、酸类8种、醇类14种(包括醋酉翁)、醛类5种。糟烧白酒主体骨架成分为乳酸乙酯、乙酸乙酯、乙酸、异戊醇、异丁醇、活性戊醇、正丙醇、乙醛、乙缩醛、异戊醛。Through the detection,analysis and research of five different years of ZaoShao liquor;The results show that:With the increase of storage years of ZaoShao liquor,the alcohol content decreased,acidity increased and total esters increased.37 kinds of aroma components were detected,including 10 kinds of esters,8 kinds of acids,14 kinds of alcohols(including vinegar buzz)and 5 kinds of aldehydes.The main skeleton components of ZaoShao liquor are ethyl lactate,ethyl acetate,acetic acid,isoamyl alcohol,isobutanol,active amyl alcohol,n-propanol,acetaldehyde,acetal,isovaleraldehyde.

关 键 词：糟烧白酒 检测 香气成分 骨架 酯类 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.48[轻工技术与工程—食品科学与工程] TS201.2