摘要
通过向基酒中添加不同浓度的FeCl_(3)、MnCl_(2)、CuCl_(2),探究这三种金属离子对白酒贮存过程中氨基甲酸乙酯含量变化的影响,结果表明低浓度的Fe^(3+)对白酒中的EC产生具有一定的促进作用,高浓度的Fe^(3+)对白酒中的EC产生具有一定的抑制作用;Mn^(2+)对白酒中的EC产生具有一定的抑制作用,且在一定范围内,Mn^(2+)浓度越大,对白酒中EC产生的抑制效果越好;低浓度的Cu^(2+)对白酒中的EC产生具有一定的抑制作用,高浓度的Cu^(2+)对白酒中的EC产生具有一定的促进作用。
By adding different concentrations of FeCl_(3),MnCl_(2),and CuCl_(2) to the base baijiu,the effects of these three metal ions on the change of urethane content during the storage of baijiu were explored.The results show that low concentrations of Fe^(3+) have a significant effect on the EC production.A certain promotion effect,high concentration of Fe^(3+) has a certain inhibitory effect on EC production;Mn^(2+) has a certain inhibitory effect on EC production,and within a certain range,the greater the concentration of Mn^(2+),the inhibition of EC production in baijiu.The better the inhibitory effect;the low concentration of Cu^(2+)has a certain inhibitory effect on the EC production,and the high concentration of Cu^(2+)has a certain promotion effect on the EC production.
作者
韩海涛
辛茜
HAN Haitao;XIN Xi(Shaanxi Xifeng Liquor Co.,Ltd.,Baoji 721400,Shaanxi,China)
出处
《酿酒》
CAS
2022年第4期60-63,共4页
Liquor Making
