清香型白酒蒸馏和贮存过程中醇酯的变化规律  

Change Rules of Alcohols and Esters during Distillation and Storage of Qingxiang Baijiu

作　　者：张立严 李艳敏 刘伟 陈亚楠 王英杰 ZHANG Liyan;LI Yanmin;LIU Wei;CHEN Yanan;WANG Yingjie(Niulanshan Distillery of Shunxin Agriculture Co.Ltd.,Beijing 101300,China)

机构地区：[1]北京顺鑫农业股份有限公司牛栏山酒厂,北京101300

出　　处：《酿酒科技》2024年第4期54-59,67,共7页Liquor-Making Science & Technology

摘　　要：本研究对清香型白酒蒸馏和贮存过程不同馏分中主要风味物质的变化规律进行了分析探讨。结果表明,总酸在馏酒前段基本没有变化,当酒精度降至65%vol左右时明显增加,贮存过程中低酒度馏分总酸增加幅度较大;总酯在蒸馏过程中随蒸馏时间延长呈现“下降-平衡-上升”趋势,贮存过程总酯整体含量呈下降趋势,其中乳酸乙酯含量在贮存期下降明显,乙酸乙酯则变化不大;醇类物质,除甲醇外整个蒸馏过程随酒精度降低而呈下降趋势,在贮存期间所有醇类物质均随着贮存时间延长略有增加。对清香型白酒在蒸馏和贮存过程中主要香味成分的变化规律进行分析,可为白酒蒸馏、勾调、贮存等提供可靠的数据支持,以指导生产。The change rules of main flavor substances in different distillates during distillation and storage of Qingxiang Baijiu were analyzed and discussed.The results showed that the total acids did not change obviously in the first stage of distillation,but it increased significantly when the alcohol content decreased to about 65%vol;during storage,the total acids in low-alcohol distillates increased greatly.During distillation,the total esters showed a trend of decrease-equilibrium-increase;during storage,the total esters showed a downward trend,and the content of ethyl lactate decreased obviously.During distillation,except for methanol,alcohols decreased with the decrease of alcohol content;all alcohols increased slightly with the increase of storage time.This paper has provided reliable data support for the distillation,blending and storage of Baijiu.

关 键 词：清香型白酒 蒸馏 贮存 醇酯 变化规律 

分 类 号：TS262.3[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]