摘要
清香型白酒因其特有的清香和糟香而深受广大消费者的喜爱。作为清香型白酒中的主要风味物质,乙酸乙酯与乳酸乙酯的含量和比例与产品质量密切相关。乳酸乙酯含量偏高和乙酸乙酯偏低是目前清香型白酒生产中的常见问题,使得酒味发涩且有粗糙感。本文综述了近年来乳酸乙酯和乙酸乙酯代谢调控方面的研究进展,并总结了3种增乙降乳的措施,为清香型白酒生产的工艺控制和品质提升提供参考。
Qingxiang Baijiu is popular among consumers due to its unique aroma. The contents and ratio of the two main flavor substances in Qingxiang Baijiu, ethyl acetate and ethyl lactate, are closely related to the quality of Qingxiang Baijiu. High content of ethyl lactate and low content of ethyl acetate are common problems in the production of Qingxiang Baijiu, which will make the liquor taste astringent and rough. This paper reviews the research progress in the metabolic regulation of ethyl lactate and ethyl acetate in recent years. Three measures to increase the content of ethyl acetate and reduce the content of ethyl lactate are summarized to provide reference for the process control and quality improvement of Qingxiang Baijiu.
作者
李书婷
黄志久
吴正云
贾代荣
杨波
张文学
LI Shuting;HUANG Zhijiu;WU Zhengyun;JIA Dairong;YANG Bo;ZHANG Wenxue(College of Biomass Science and Engineering,Sichuan University,Chengdu,Sichuan 610065;Zuiqingfeng Distillery Co.Ltd.,Luzhou,Sichuan 646000,China)
出处
《酿酒科技》
2022年第11期99-103,共5页
Liquor-Making Science & Technology
基金
四川省国际科技创新合作项目(2020YFH0028)
四川省理工市级科研基金项目(2020CDLZ-19)。
关键词
清香型白酒
乳酸乙酯
乙酸乙酯
调控
Qingxiang Baijiu
ethyl lactate
ethyl acetate
regulation
