清香型白酒香味成分贮存变化规律的研究  

Research on the Change Rules of the Flavoring Components of Fen-flavor Liquor During Storage

作　　者：仝建波[1] 刘淑玲[1] 王东新[1] 李美萍[1] 王磊[1] 胡永钢[1] 张生万[1] 

机构地区：[1]山西大学化学化工学院,山西太原030006

出　　处：《酿酒科技》2004年第2期35-36,共2页Liquor-Making Science & Technology

基　　金：山西省自然科学基金(批准号:20001011);山西省科技攻关课题(批准号:021171)

摘　　要：对贮存时间不同、酒龄相同、酒度不同的汾酒进行了分析研究。结果表明,高度酒在贮存过程中比较稳定,其主要香味成分乙酸乙酯、乳酸乙酯均随酒龄增大而减少,相应的酸含量增加;而低度酒和降度酒在贮存过程中质量变化较大,香味成分随酒度的降低而改变了原有的平衡,使酒中酸增加,酯类减少。(陶然)Fe n Liquor of the same liquor age and different alcoholicity and storage period wa s studied.The research results indicated that liquor of high alcoholicity had s tronger stability during storage(its main flavoring components ethyl acetate an d ethyl lactate re-duced more with the increase of liquor age,at the same time ,the corresponding acid contents increased)and great quality changes presented for liquor of low alcoholicity and Jiangdu liquor(liquor alcoholicity reduced by special techniques)during storage(the origi-nal balance of flavoring compo nents destroyed more with the reduce of liquor alcoholicity,which resulted in t he increase of acid con-tent and the decrease of ester content).(Tran.by YU E Yang)

关 键 词：清香型白酒 汾酒 贮存期 变化规律 香味成分 

分 类 号：TS262[轻工技术与工程—发酵工程]