摘要
白酒酒体受分子溶液、胶体溶液和范德华引力作用,使酒中的微量成分以团聚形式连接在一起,构成完整独特的酒体。高度浓香型白酒中,乙醇为溶剂,高级脂肪酸乙酯等高分子聚合体作为疏水溶胶对酒中的酯类等微量成分形成保护胶体,使酯类等微量成分不易水解;在低度浓香型白酒中,水为溶剂,除浊时除去了疏水性的高级脂肪酸乙酯,破坏了胶体特性,酯类物质失去了保护胶体,所以低度白酒中的酯类等微量成分易水解。根据白酒的胶体特性,在低度白酒中添加亲水性的稳定剂阿拉伯胶,可预防和减缓低度白酒酯类水解,延长低度白酒货架期。
Esterolysis was illustrated by colloid theories and the relative prevention measures were introduced. The mutual effects of molecular solution, colloidal solution and gravitation on liquor body made the microconstituents in conglobation form and finally formed special liquor body. In high-alcohol Luzhou-flavor liquor, ethanol acted as dissolvent and high molecular polymer such as higher ethyl fatty acid etc. acted as hydrophobic sol to form the protection colloid to prevent microconstituents such as esters etc. from hydrolysis. However, in low-alcohol Luzhou-flavor liquor, water acted as dissolvent and higher ethyl fatty acid etc. was eliminated in turbidity removal. Thus, colloid properties were destroyed and there was no protection colloid for esters, and hydrolysis easily occurred in low-alcohol Luzhou-flavor liquor. In order to settle such problem, hydrophilic stabilizer such as arabic gum was added in low-alcohol liquor according to liquor colloid properties to prevent or release esterolysis and to prolong liquor shelf period. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2007年第8期111-113,115,共4页
Liquor-Making Science & Technology
关键词
浓香型低度白酒
酯类水解
原因
预防措施
Luzhou-flavor low-alcohol liquor
hydrolysis of ester
reason
prevention measures
