提高低度浓香型白酒贮存稳定性的研究

Improving the Stability of Low-Alcohol Nongxiang Baijiu During Storage

选取38%vol浓香型白酒作为研究对象,向其添加己酸、乙酸、己酸乙酸混合酸及酒尾,并研究随着贮存时间的延长不同添加量对酸酯含量的影响,以找出抑制低度白酒中酯水解的方法。结果表明,添加60 mg/100 mL己酸能有效抑制己酸乙酯的水解;添加60 mg/100 mL乙酸能有效抑制总酯含量的降低;添加90 mg/100 mL的己酸、乙酸混合酸能较好地同时抑制己酸乙酯、总酯的水解及总酸含量的升高;添加6%低度酒尾能有效抑制乳酸乙酯的水解。

In this study, low-alcohol Nongxiang Baijiu （38 %vol） was used as the research object. The change rules of acid content and ester content in Baijiu samples with the addition of different levels of caproic acid, acetic acid, mixed acids （caproic acid and acetic acid） and tail liquor with the extension of storage time were investigated. The results suggested that, the addition of 60 mg/100 mL caproic acid could effectively inhibit the hydrolysis of ethyl caproate, the addition of 60 mg/100 mL acetic acid could effectively inhibit the decrease of total esters, the addition of 90 mg/100 mL mixed acids could simultaneously inhibit the hydrolysis of ethyl caproate and total esters and increase the content of total acids, and the addition of 6 % low-alcohol tail liquor could effectively inhibit the hydrolysis of ethyl lactate.