浓香白酒摘酒工艺探讨

从基酒产量、优质品率、总酸总酯浓度、主要酸类酯类物质含量等多个方面对适当降低摘酒浓度工艺进行了研究探讨,发现适当降低摘酒浓度能提高基酒的单位甑产量,但对优质品率略有影响;主要酯类物质己酸乙酯、乙酸乙酯、丁酸乙酯含量差别不大,但乳酸乙酯和主要酸类物质己酸、乙酸、丁酸含量则有不同程度的升高。正因酸含量高,使其勾调的低度酒酯水解反应得以缓解;同时,酒中高浓度的乳酸乙酯也会随贮存时间延长而明显下降。因此,采用适当降低摘酒浓度生产的基酒更利于公司低度酒产品开发及货架期的质量稳定。

Research on Liquor-Gathering Technology of Nongxiang Baijiu

In this study we explored the technique of reducing alcohol content during liquor-gathering process of Nongxiang Baijiu from the aspects of base liquor yield,quality product rate,total acids and total esters content,main acids and esters content,etc.The results showed that,reducing alcohol content during liquor-gathering could increase base liquor yield,but had a slightly negative impact on quality product rate.The content of ethyl hexanoate,ethyl acetate and ethyl butyrate was not influenced,while the content of ethyl lactate,hexanoic acid,acetic acid and butanoic acid increased significantly.Thanks to the high acid content,the ester hydrolysis was controlled in the low-alcohol Baijiu blended with the base liquor.Meanwhile,the high ethyl lactate content dropped significantly during the storage of the base liquor.In conclusion,the base liquor produced by the technique of reducing alcohol content during liquor-gathering process was more suitable for the development of low-alcohol Baijiu,and could ensure the stability of the products in shelf life.