浓香型成品酒在货架期内的总酸、总酯及己酸乙酯变化规律研究

Study on the Change Rules of Total Acids,Total Esters and Ethyl Caproate of Luzhou-flavor Liquor During Shelf Period

研究了不同酒度、不同档次及不同品名浓香型成品酒的总酸、总酯和己酸乙酯在货架期(12个月)内的变化情况。结果表明,在货架期内,浓香型成品酒的总酸与总酯的变化呈现出"前缓、中挺、后稳"的趋势。同一品名、不同酒度的浓香型成品酒在货架期内,酒度越高,其总酸和总酯的变化率越小;与同酒度低档次的成品酒相比,档次高的成品酒的总酯和总酸的变化量和变化率低。不同酒度、不同档次及不同品名的浓香型成品酒在平衡状态下的总酸与总酯的比值,随酒度降低而升高;其己酸乙酯的含量在货架期内均呈降低趋势,但其降低率与酒度无关。

The change rules of total acids, total esters and ethyl caproate of Luzhou-flavor liquor of different alcoholicity, of different grades, and of different trademarks in shelf period （12 months） were studied. The results showed that the change trend of total esters and total acids of Luzhou-flavor liquor was ＂slow change in prior period, sustainable change in medium period, and stable change in late period＂ during shelf period. For Luzhou-flavor liquor of the same trademark but of different alcoholicity in shelf period, the higher of liquor alcoholicity, the smaller was the change rate of total esters content and total acids content. For Luzhou-flavor liquor of the same alcoholicity but of different grade, liquor of higher grade had smaller total esters and total acids change. The ratio of total acids and total esters of Luzhou-flavor liquor of different alcoholicity, of different grades or of different trademarks increased with the drop of liquor alcoholicity at equilibrium status. However, its ethyl caproate content.decreased in shelf period and such decrease had no correlations with liquor alcohoticity.