摘要
酯类物质减少,酸类物质增加,酸酯比例失衡,是低度白酒贮存后口味淡薄、出现不愉快气味的主要原因。影响低度白酒水解的因素有:酒体溶解氧、酒体总酸含量、温度、光线、酒体乙醇分子与水分子的缔合度等。延缓低度白酒水解过程的措施:①生产中尽可能减少酒中进入氧气的机会;②在勾调时,稍微提高总酸含量,使总酸的含量达到一个相对的饱和度,可延缓低度白酒贮存期水解的速度;③应避光、相对低温贮存;④金属离子在促进酒体稳定和提高酒质方面具有重要的作用,金属离子在酒体中的存在,能加强醇分子与水分子的缔合能力。(陶然)
The reduce of esters, the increase of acids, and the imbalance of the ratio of esters and acids are the main reasons for washy liquor taste and unpleasant liquor flavor after a period of storage. The factors influencing hydrolysis of low-alcohol liquor cover dissolved oxygen content in liquor body, temperature,light, association reaction degree of ethanol and H20 in liquor body etc. The approaches to delay hydrolysis of low-alcohol liquor are as follows： 1. reduce the entry of oxygen into liquor as possible in the production; 2.increase total acids content slightly to relative saturation degree during the blending which could delay hydrolysis rate during liquor storage; 3. light-proof storage under relatively low temperalure; 4. metal ions plays important roles in promoting Liquor body stability and improving Liquor quality, accordingly, the existence of metal ions in liquor body could enhance the association reaction degree of ethanol and H2O. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2008年第1期74-76,共3页
Liquor-Making Science & Technology
关键词
低度白酒
水解
影响因素
措施
low-alcohol liquor
hydrolysis
influencing factors
approaches
