论乳酸乙酯在低度浓香型白酒中的作用  

The Role of Ethyl Lactate in Low-alcohol Luzhou-flavor Liquor Was Discussed

作　　者：简何 JIAN He(Sichuan Brewing Research Insitute,Chengdu 610000,Sichuan,China)

机构地区：[1]四川省酿酒研究所,四川成都610000

出　　处：《酿酒》2024年第2期21-23,共3页Liquor Making

摘　　要：乳酸乙酯在低度浓香型白酒中会起到巩固风味,降低水的味道,提升酒的厚重感在,增加酒体绵甜味长等作用。但是在酿造浓香型白酒的过程中,要控制乳酸乙酯的含量,过高或过低都无法达到预期的效果。同时,由于白酒酿造工艺的原因,在酿造过程中,乳酸乙酯的产生是无法避免的,因此要结合浓香型白酒的度数、风味、口感、香味的要求适当地在后期勾调过程中控制乳酸乙酯的含量,从而确保浓香型白酒的风格,确保低度浓香型白酒的口感,达到低度浓香酒精度低而味不淡、绵甜味长的效果。ethyl lactate in low-alcohol luzhou-flavor liquor will play a consolidation of flavor,reduce the taste of water,enhance the wine in the sense of thickness,increase the body of sweet and long.But in the process of brewing luzhou-flavor liquor,to control the content of ethyl lactate,too high or too low can not achieve the expected results.At the same time,due to the reason of liquor brewing technology,the production of ethyl lactate is unavoidable during the brewing process,therefore,the content of ethyl lactate should be controlled properly in the later blending process according to the requirements of degree,flavor,taste and aroma of luzhou-flavor liquor,so as to ensure the style of luzhou-flavor liquor,to ensure the taste of low-alcohol luzhou-flavor liquor,to achieve low-alcohol luzhou-flavor is not light,long sweet and soft effect.

关 键 词：乳酸乙酯 低度浓香型 白酒 酒醅 

分 类 号：TS262.31[轻工技术与工程—发酵工程] TS201.2[轻工技术与工程—食品科学与工程]