浓香型大曲白酒蒸馏过程中四大酯馏出特性的分析

Analysis of the four kinds of distillated ester' characteristics in Luzhou-flavor daqu liquor distillation processing

通过对浓香型御河春大曲白酒蒸馏过程中四大酯馏出特性的统计分析,描绘出其各自在酒中含量的变化趋势,为在蒸馏过程中控制基酒的质量提供了依据,确定了基酒分级的标准。根据实际生产绘制的四大酯馏出趋势图及化验结果分析得出,控制酒精体积浓度在68%以上做为一级酒入库的标准,四大酯在酒中的含量及其之间的比例关系都比较理想,一级酒率可达到48%~50%。

According to the statistical analysis of the four kinds of distillated ester＇characteristics in the Luzhou-flavor daqu liquild （the brand name is called YuHeChun） distillation processing, their change trends of content in the wine were Described. This provided the base for controlling the quality of base liquor during distillation and determining the base liquor classification standards. According to the four kinds of distillated ester trend diagram and test results analysis in actual production, we can draw a conclusion： if the alcohol content is controlled in more than 68% vol as first-class wine storage standard, then four ester content in liquor and its proportional relationship are more ideal, the first-class rate can be up to 48%-50%.