低度老榆林酒品质稳定的研究与应用

利用气相色谱法测定了添加有稳定剂低聚果糖(FOS)、阿拉伯胶、β-CD和HP-β-CD的38度浓香型老榆林酒在不同贮存时间后的主要香味成分的含量.研究结果表明,加入稳定剂可抑制老榆林酒中主要香味成分(酯类化合物)的水解,尤其是加入阿拉伯胶以后,贮存12个月的酒样中己酸乙酯的减少量由7.69mg/100mL下降到5.51mg/100mL,减少率由7.6%下降到5.4%,而己酸乙酯作为白酒中最主要的香味成分,其含量的稳定可以明显改善因长期贮存导致的白酒品质的下降.此外,加入其他三种稳定剂后,对酒样内的己酸乙酯含量的减少也有明显的抑制作用.进而得知稳定剂的加入可以在较长时间内稳定低度白酒的品质.

Study on the quality stabilizement of laoyulin spirits of low alcoholicity and its application

The stabilizers including fructo-oligosaccharide, gum acacia, β-CD and HP-β-CD were added in Laoyulin strong aromatic spirits of low alcoholieity respectively and then the main flavoring components content in the liquor was determined by GC in different storage time. The determination results suggested that the addition of stabilizers could inhibit the hydrolysis of ester compounds, especially with adding of gum arabic, the ethyl caproate＇s re- duction of the liquor which has been store for 12 months reduces from 7.69 mg/100 mL to 5.51 mg/100 mL, and the decrement rate reduces from 7.6% to 5.4%. As the most impor- tant flavor components of liquor, the stability of the ethyl caproate＇s content means the sta- bility of the quality of the liquor. In addition, the other three kinds of stabilizers were used, the ethyl caproate have been stabilized. Consequently, the adding of stabilizers can improve the quality of spirits of low alcoaholicity.