有机酸添加量对大曲酒酒尾香气成分的影响

The Effect of Orgainc Acid Addition on Distillation Tails about Flavour Substances

以浓香型白酒生产过程中的副产物——酒尾为主要原料,采用化学酯化法制备酯化反应产物,研究酒尾添加量、正己酸添加量、乙酸添加量及反应温度对酯化反应产物中总酯含量的影响,并通正交试验优化酯化产物制备参数。结果表明,在酒尾添加量为10%、正己酸添加量为25%、乙酸添加量为20%、温度为80℃,所得的酯化反应液中香味物质含量高,比例适宜,风味协调。

This test basted on distillation tails,preparation the reaction product by chemistry esterification,study the effect on ester content by adding distillation tails,caproic acid,acetic acid and response temperature.Optimize the esterification product preparation parameters by orthogonal test.Results showed that the optimal preparation technology of esterifying liquid was the addition of distillation tails 10 %,the addition of caproic acid 25 %,the addition of acetic acid 20 % and temperature 80 ℃.Esterifying liquid prepared with above optimal technology contained high amount of the flavor material with proper ratio and harmonious flavor.