摘要
中国蒸馏酒主要的酯类物质为己酸乙酯、乙酸乙酯、乳酸乙酯和丁酸乙酯等,根据各自含量的高低将蒸馏酒划分为不同的香型。为改善中国部分蒸馏酒添加物过多的弊端,应科学地减少添加物,以使国内蒸馏酒与世界优质蒸馏酒更相近。
The main esters in Chinese distilled liquor include, ethyl caproate, ethyl acetate, ethyl lactate and ethyl butyrate etc. Distilled liquor was classified into different liquor flavor types according to the content of each ester substance. Excessive additives in some Chinese distilled liquor was a defect. Accordingly, it was necessary to redcue additives scientifically in Chinese distilled liquor （additives content should be close to that in world-famous distilled liquor）.
出处
《酿酒科技》
北大核心
2008年第6期80-81,共2页
Liquor-Making Science & Technology
关键词
蒸馏酒
己酸乙酯
乙酸乙酯
乳酸乙酯
distilled liquor
ethyl caproate
ethyl acetate
ethyl lactate
