在高度优质浓香型白酒中,乳酸乙酯微量成份的含量范围对感官质量影响的探讨

Discuss on the Little Ethyl Lacite Affects Sensory Appraisal in the Luzhou-flavor Liquors of High-alcohol Content and High quality

在高度浓香型白酒中乳酸乙酯含量与己酸乙酯含量接近,使酒体放香压抑,味醇厚绵长和闷甜、带有涩味,饮后醉酒时间长、醒酒慢、偶尔还伴有失重的感觉,乳酸乙酯含量和己酯乙酯含量的量比关系适当并对总酯、总酸、高级醇、总醛量比关系的调整,使酒体醇和回甜、不辣口、下喉舒适自然、不上头、醉后醒酒快,可以解决“放香浓、香暴、醉酒时间长、醒酒慢、醒酒后偶尔还伴有失重感觉”等问题。

The content of ethyl alcohol concentration, thus the body weight, so the two esters some faults. lacite and ethyl hexylite are almost equal in luzhou-flavor liquors of high liquors＇ flavor decreased, and made drinkers keep long time even lose content must be adjusted properly to improve liquors＇ flavor and overcome