浓香型白酒在贮存过程中主要风味物质变化规律的研究  

Study on the Changes of Main Flavor Substances of Luzhou-flavor Liquor During Storage

作　　者：孙金涛 田小雨 李学思 SUN Jintao;TIAN Xiaoyu;LI Xuesi

机构地区：[1]河南宋河酒业股份有限公司,河南鹿邑477200 [2]河南牧业经济学院食品与生物工程学院,河南郑州450046

出　　处：《酿酒》2024年第3期84-86,共3页Liquor Making

摘　　要：采用气相色谱法、常规分析法对不同酒度的浓香型白酒在贮存过程中主要风味物质的变化规律进行分析研究。结果显示,不同酒度的浓香型白酒在贮存过程中,己酸乙酯、乳酸乙酯、乙酸乙酯、丁酸乙酯以及酒精度均呈现下降的趋势,只有总酸呈现上升的趋势。通过研究不同酒度的浓香型白酒主要理化指标的变化规律,可为浓香型白酒的贮存提供一定的科学依据和参考价值。The main flavor components of luzhou-flavor liquor with different alcohol Gas chromatography during storage were studied by the methods of conventional analysis and Gas chromatography analysis.The results showed that the ethyl hexanoate,ethyl lactate,ethyl acetate,Ethyl butyrate and alcohol contents of luzhou-flavor liquor with different alcoholicity decreased during storage,only total acid showed an upward trend.The study on the change of main physical and chemical indexes of luzhou-flavor liquor with different alcohol content can provide some scientific basis and reference value for the storage of luzhou-flavor liquor.

关 键 词：不同酒度 浓香型白酒 贮存 理化指标 

分 类 号：TS262.31[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