摘要
针对浓香型白酒生产中乙酸乙酯含量偏高的问题,以浓香型大曲酒大曲、糟醅、窖泥、生产工艺、贮存等为研究对象,结合工业合成乙酸乙酯路线,初步阐释白酒中乙酸乙酯形成过程与机理及乙酸乙酯含量偏高的原因,并通过酿酒车间2013年~2017年生产实践,验证降低白酒中乙酸乙酯的指导思想和方法,其中包括微生态平衡理论,有益菌微生物占据主导地位、增己降乙等,为进一步提高浓香型白酒质量,降低生产成本,提供指导意义。
Aiming at the problem of high ethyl acetate content in Luzhou-flavor liquor, taking Daqu, fermented grains, pit mud, production technology and storage of Luzhou-flavor liquor as the research object, combining with the route of industrial synthesis of ethyl acetate, the formation process and mechanism of ethyl acetate in liquor and the reasons of high ethyl acetate content were preliminarily explained, and through brewing. The production practice in liquor workshop from 2013 to 2017 verified the guiding ideology and methods of reducing ethyl acetate in liquor, including the theory of micro-ecological balance, the dominant role of beneficial bacteria and microorganisms, the increase of self and the reduction of ethyl acetate in liquor, which provided guidance for further improving liquor quality and reducing production costs.
作者
宋瑞滨
邵泽良
宋军
SONG Ruibin;SHAO Zeliang;SONG Jun
出处
《酿酒》
CAS
2019年第3期55-60,共6页
Liquor Making
