低度浓香型白酒品质提高方法的研究

Study on the Measures to Improve the Quality of Low-alcohol Luzhou-flavor Liquor

应用气相色谱法测定了添加有稳定剂低聚果糖、阿拉伯胶、β-CD和HP-β-CD的38%vol浓香型白酒在不同贮存时间后的主要香味成分的含量。结果表明,稳定剂可抑制白酒中含有的主要酯类化合物的水解,并可提高低度白酒的品质。

The stabilizers including fructooligosaccharides,gum acacia,β-CD and HP-β-CD were added in low-alcohol（38 %vol） Luzhou-fla-vor liquor respectively and then the main flavoring components content in the liquor was measured by GC in different storage time.The results suggested that the addition of stabilizers could inhibit the hydrolysis of estrer compounds and improve the quality of low-alcohol Luzhou-flavor liquor.