摘要
针对浓香型白酒生产中乙酸乙酯含量偏高的问题,结合乙酸乙酯生成路线,分析了各种能造成浓香白酒中乙酸乙酯升高的因素,得出造成浓香白酒乙酸乙酯含量大面积普遍升高的原因是:生产用曲感染了酯化生成乙酸乙酯能力强的菌种。根据浓香白酒原酒生产现状,提出本文观点:浓香白酒“增己降乙”时代已经来临。
In view of the high content of ethyl acetate in Nongxiang Baijiu,we investigated the various factors that would cause the increase of ethyl acetate content in Nongxiang Baijiu based on the generation route of ethyl acetate.The reason for the general increase of ethyl acetate content in Nongxiang Baijiu was that the starter was infected with microbial strains that had strong ethyl acetate-producing ability.According to the current production status of Nongxiang base liquor,it is proposed that the era of increasing ethyl caproate content and reducing ethyl acetate content in Nongxiang Baijiu has come.
作者
许育民
XU Yumin(Henan Institute of Food Industry Co.Ltd.,Zhengzhou,Henan 450053,China)
出处
《酿酒科技》
2021年第4期48-50,54,共4页
Liquor-Making Science & Technology
基金
河南省重大科技专项(项目编号:181100211400)。
关键词
浓香型白酒
增己降乙
乙酸乙酯
酯化
Nongxiang Baijiu
increasing ethyl caproate and reducing ethyl acetate
ethyl acetate
esterification
作者简介
许育民(1970-),男,高级工程师,研究方向:白酒酿造,河南省食品工业科研所有限公司副总经理,E-mail:254810839@qq.com。
