豉香型白酒中三种高级脂肪酸乙酯在蒸馏及原酒贮存过程中变化规律的研究  

Changes of Three Kinds of Higher Fatty Acid Ethyl Ester in Chixiang Baijiu during Distillation and Storage

作　　者：陈平生 蒋文靖 梁思宇 CHEN Pingsheng;JIANG Wenjing;LIANG Siyu(Guangdong Shiwan Distillery Group Co.Ltd.,Foshan,Guangdong 528031,China)

机构地区：[1]广东石湾酒厂集团有限公司,广东佛山528031

出　　处：《酿酒科技》2022年第8期71-74,共4页Liquor-Making Science & Technology

摘　　要：冬季低温时出现白色沉淀、失光等是豉香型白酒普遍存在的现象。本文研究分析了棕榈酸乙酯、油酸乙酯和亚油酸乙酯这3种高级脂肪酸乙酯在豉香型白酒蒸馏和自然陈放过程中的变化规律,对高级脂肪酸乙酯含量较高的酒头进行低温冷藏处理,待其形成白色絮状沉淀后,分别对上清清和沉淀部分进行检测分析,得出棕榈酸乙酯是豉香型白酒低温絮状沉淀物的主要构成成分。It is a common phenomenon that white precipitation and turbidity would appear in Chixiang Baijiu in winter.We studied the changes of ethyl palmitate,ethyl oleate,and ethyl linoleate in Chixiang Baijiu during distillation and storage.The liquor head,in which higher fatty acid ethyl esters concentrated,was refrigerated until the white precipitation appeared,and then the supernatant and the precipitation were analyzed respectively.The results indicated that ethyl palmitate was the main ingredient of the white precipitation that appeared in Chixiang Baijiu under low temperature.

关 键 词：豉香型白酒 高级脂肪酸乙酯 蒸馏 贮存 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]