黄酒中总酯测定初探  

Determination of Total Esters in Huangjiu

作　　者：俞志方[1] 郭柯洋[1] 吕兴龙 YU Zhifang;GUO Keyang;LV Xinglong(Kuaijishan Shaoxing Rice Wine Co.,Ltd.,Shaoxing 312030,Zhejiang,China)

机构地区：[1]会稽山绍兴酒股份有限公司,浙江绍兴312030

出　　处：《酿酒》2024年第5期107-109,共3页Liquor Making

摘　　要：通过对黄酒中总酯检测方法研究。参考白酒中总酯测定方法,采用电位滴定法比较合适。不同于白酒中总酯测定方法,考虑到黄酒中酯类含量较白酒多,调整了样品吸取量为10.00mL,同时考虑黄酒中以乳酸乙酯量最多,计算结果以乳酸乙酯计。同时,对同样酒体不同年份陈化酒样品进行检测,总酯含量与贮存时间正相关。该方法较测量挥发酯简便,重复性好,能真实反映黄酒的质量水平。By studying the detection method of total esters in huangjiu.Referring to the determination method of total esters in Baijiu,the potentiometric titration method is more appropriate.Different from the determination method of total esters in Baijiu,considering that there are more esters in Huangjiu than in Baijiu,the sample absorption amount is adjusted to 10.00 mL,and considering that the amount of ethyl lactate is the largest in Huangjiu,the calculation result is calculated as ethyl lactate.At the same time,samples of aged wine with the same body and different years were tested,and the total ester content was positively correlated with storage time.This method is simpler and more reproducible than measuring volatile esters,and can truly reflect the quality level of Huangjiu.

关 键 词：黄酒 总酯 检测 

分 类 号：TS262.4[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]