摘要
小曲清香型白酒从生产工艺上可分为传统法小曲白酒和纯种根霉小曲白酒两种。传统法小曲清香型白酒与川法小曲酒相比较,在主体香气成分方面存在较大差异。主要表现在:总酸总酯含量高于川法小曲酒,尤其是乙酸乙酯和乳酸乙酯含量,乙酸乙酯为川法小曲酒的1.5～2倍,乳酸乙酯是川法小曲酒的2～4倍;杂醇油含量低于川法小曲酒,但是正丙醇含量远高于川法小曲酒。在口感方面,传统法小曲清香型白酒更醇厚和丰满。对制定小曲白酒国标提出以下建议:①标准应具有较好的代表性;②可以参考其他香型白酒2006版本新国家标准;③考虑其先进性和适当的体现量;④考虑如何将最新的研究成果加以应用。
Fen-flavor Xiaoqu liquor could be divided into two types according to its production techniques： Xiaoqu liquor by traditional method and Xiaoqu liquor by Sichuan method （pure rhizopus species fermentation）. There are great differences in main flavoring compositions for the two types of liquor as follows： compared with Xiaoqu liquor by Sichuan method, total acids content and total esters content in Xiaoqu liquor by traditional method are higher especially the content of ethyl acetate （1.5 -2 times） and ethyl lactate （2 -4 times）, and the content of n-propyl alcohol in Xiaoqu liquor is far higher, however, the content of fusel oil in Xiaoqu liquor by traditional method is lower. Besides, the taste of Fen-flavor Xiqoqu liquor by traditional method is better （mellow and full taste）. Some recommendations were put forward in this paper in the formulation of national standards of Fen-flavor Xiaoqu liquor： 1. the formulated standards should be representative; 2. the formulation could refer to 2006 nation- al standards for liquor of other types; 3. to maintain the advanced nature and the individuality in the formulation of the standards; 4. to consider how to use the latest research achievements in the formulation. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2012年第1期74-76,共3页
Liquor-Making Science & Technology
关键词
小曲清香型白酒
国家标准
制定
Fen-flavor Xiaoqu liquor
national standards
formulation
