特香型白酒酒尾成分分析  

Analysis of the Components in the Tail of Texiangxing Baijiu

作　　者：王细芳 吴生文[1] 熊文波[1] 项忠煌 陈盈 叶芝红 WANG Xifang;WU Shengwen;XIONG Wenbo;XIANG Zhonghuang;CHEN Ying;YE Zhihong(Four special wine Co.,Ltd.,Zhangshu 331200,Jiangxi,China)

机构地区：[1]江西四特酒有限责任公司,江西樟树331200

出　　处：《酿酒》2023年第2期66-70,共5页Liquor Making

摘　　要：利用化学分析、色谱分析对特香型大曲酒酒尾与基酒进行成分分析,系统研究了特香型酒尾及基酒的主要成分及其香味物质成分含量,同时研究了两者各主要成分之间的差异,为合理使用特香型酒尾奠定基础。实验结果表明:特香型白酒酒尾中的总酸和酸类物质含量远大于基酒中相应物质的含量;而醇类物质、醛类物质、酯类物质在酒尾中的含量普遍小于基酒中相应物质的含量;酒尾中的乳酸乙酯的含量远远大于基酒中的含量。The experiment systematically studied the main ingredients and contents of flavoring substances in the tial liquor and base liquor of Texiangxing Baijiu by the chemical analysis and chromatographic analysis.and study the the differences between the two main components.Lay the foundation for reasonable using the tial liguor. The results show that the total acids and the acids the tial liquor of Texiangxing Baijiu are higher than those in the base liquor.but The contents of the esters, alcohols and the aldehyde in the tial liquor are generally lower than those in the base liquor. But what is special is that the ethyl lactate content in the ester material of tail liquor much greater than that in the base liquor.

关 键 词：特香型 酒尾 基酒 理化分析 色谱分析 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS207.3[轻工技术与工程—食品科学与工程]