摘要
中国白酒是蒸馏酒中独具特色的产品,因其工艺独特,微量成分约占2%,已发现的香气成分总数为322种,特点是酸高、酯高、醛酮高及高级醇低。中国白酒甜味物质的生成主要来自工艺过程,纯净的酒精在一定浓度下都呈甜味,乙酸、丁酸、正戊酸、己酸乙酯、异戊酸乙酯、棕榈酸乙酯、乙醇、正己醇、β-苯乙醇、丙三醇、乙醛等都带甜味,带甜味的物质除个别以外,一般是浓香型酒多于酱香型,酱香型又多于清香型、米香型。(晓)
Chinese liquor is a special liquor product among distilling liquors because of its unique production techniques. Chinese liquor has the characteristics of high acid content, high ester content, high aldehyde ketone content, and low higher alcohol content. Up to now, 322 kinds of flavoring components had been found in liquor microconstituents (about 2% of the total amount). The sweetness of Chinese liquors mainly developed during production. Pure alcohol of certain concentration was sweet in taste, and acetic acid, butyric acid, pentanoic acid, ethyl caproate, ethyl isovalerate, ethyl palmitate, alcohol, n-hexyl alcohol, β-phenethylol, glycerin and aldehyde etc. all are sweet in taste. Generally, the amount of sweet components in Luzhou-flavor liquor is more than that in Maotai-flavor liquor and far more than that in Fen-flavor liquor and Rice-flavor liquor. (Tran. by YUE Yang)
出处
《酿酒科技》
2004年第6期26-28,共3页
Liquor-Making Science & Technology
关键词
中国白酒
甜味物质
微量成分
特色
Chinese liquor
sweet substance
microconstituents
characteristics
