摘要
对蒸馏前、后的糟醅与蒸馏所得的原酒中各微量香味组分的含量进行比较,从色谱分析的63种香味物质来看:底窖糟醅和面糟糟醅中微量香味组分的蒸馏提取效率分别为8%和11%左右。而乙酸乙酯、丁酸乙酯、己酸乙酯、乳酸乙酯四大酯底糟和面糟的蒸馏提取效率分别为6.62%、3.56%、32.54%、8.24%和9.60%、3.58%、29.39%、10.41%。蒸馏所得的原酒中香味骨架成分的四大酯所占总酯的比例在85%以上。
The content of each trace flavoring composition in fermented grains before and after distillation was compared with that in distilled original liquor. For all the GC-detected 63 kinds of flavoring compositions, the distilling extraction rates of trace flavoring compositions in bottom pits fermented grains and in surface fermented grains were only about 8 % and 11% respectivley, however, the distilling extraction rates of four main esters （ethyl acetate, ethyl butyrate, ethyl caproate, and ethyl lactate） were only 6.62 %, 3.56 %, 32.54 % and 8.24 % respectively in bottom fermented grains and 9.60 %, 3.58 %, 29.39 % and 10.41% respectively in surface fermented grains. The proportion of four main esters （skeleton flavoring compositions） in distilled original liquor was above 85 % in total esters. （Tran. by YUE Yang）
出处
《酿酒科技》
2009年第9期80-83,86,共5页
Liquor-Making Science & Technology
关键词
多粮浓香型白酒
糟醅
香味
效率
multiple-grains Luzhou-flavor liquor
fermented grains
flavor
rate
