蒸馏工序对米香型白酒中乳酸乙酯和β-苯乙醇的影响探讨  

Effect of Distillation Process on Ethyl Lactate andβ-Phenylethanol in Mixiang Baijiu

作　　者：覃洁 伍彦华 林海滨 陈晔 QIN Jie;WU Yanhua;LIN Haibin;CHEN Ye(Guangxi New Material Technology Engineering Institute,Nanning,Guangxi 530031;Light Industry Research Institute of Guangxi Co.Ltd.,Nanning,Guangxi 530031,China)

机构地区：[1]广西壮族自治区新材料技术工程院,广西南宁530031 [2]广西轻工业科学技术研究院有限公司,广西南宁530031

出　　处：《酿酒科技》2025年第2期91-93,共3页Liquor-Making Science & Technology

摘　　要：乳酸乙酯与β-苯乙醇相结合形成米香型白酒的特有风味物质,可通过控制蒸馏工序以改善米香型白酒出现乳酸乙酯和β-苯乙醇偏低的现象。本试验模拟了5个阶段收集蒸馏酒,探究蒸馏过程对白酒中乳酸乙酯和β-苯乙醇含量的影响。白酒的酒精度回收主要集中在蒸馏工序的第1—3阶段,乳酸乙酯和β-苯乙醇回收主要集中在蒸馏工序的第3—5阶段,因此,蒸馏工序的最中心阶段——第3阶段尤显重要。提高生产的白酒品质可采取缓火蒸酒、复蒸、三蒸等蒸馏方式,同时对糖化发酵工艺进行更为精准的操作控制,才能更好地提高白酒质量与食用安全。The combination of ethyl lactate andβ-phenylethanol forms the special flavor of Mixiang Baijiu,and the content of ethyl lactate andβ-phenylethanol in Mixiang Baijiu can be improved by controlling the distillation process.The experiment simulates the five-stage distillation process of Mixiang Baijiu,and explores the influence of distillation process on the content of ethyl lactate andβ-phenylethanol in Mixiang Baijiu.The alcohol gathering of Baijiu is mainly completed in the first to third stages of distillation,while the gathering of ethyl lactate andβ-phenylethanol is mainly completed in the third to fifth stages of distillation.Therefore,the most important stage of distillation is the third stage.In order to improve the quality of Baijiu,slow-fire distillation,double distillation and triple distillation can be adopted,and more precise operation control should be carried out in the saccharification and fermentation processes.

关 键 词：米香型白酒 乳酸乙酯 Β-苯乙醇 蒸馏 风味物质 

分 类 号：TS261.4[轻工技术与工程—发酵工程] TS262.3[轻工技术与工程—食品科学与工程]