论浓香型白酒的“增己降乳”

“Ethyl Caproate-Increasing & Ethyl Lactate-Decreasing”in Luzhou-flavour Liquor

己酸乙酯和乳酸乙酯是浓香型白酒风味物质的主体成分 ,己、乳比是影响浓香型白酒风味、风格的关键。乳、己比小于1会使酒香浓郁、爽口回甜 ,但酒中己酸乙酯不低于1.50g/L、不超过2.5g/L ,控制乳酸乙酯不超过己酸乙酯的10 % ,采取回酒发酵、添加降乳菌或丙酸菌等方法 ,可实现“增己降乳”措施 ,可增强浓香型白酒的主体复合香 ,提高白酒质量。

Ethyl caproate and ethyl lactate are the main flavour components of Luzhou-flavour liquor and their ratio is the key to the style and flavour of the liquor.Ethyl caproate should be above 1.50g/L and less than 2.5g/L, and the content of ethyl lactate should be less than 10% of ethyl caproate, and their ratio less than one could make the liquor flavour stronger and more tasteful. The application of the methods of reflux liquor fermentation and addition of bacteria or propionic bacteria could realize “ethyl caproate-increasing & ethyl lactate-decreasing”, strengthen complex flavour of Luzhou-flavour liquor, and promote liquor quality.(Tran.by YUE Yang)