摘要
乳酸是乳酸菌同型发酵的产物 ,乳酸同乙醇酯化反应生成乳酸乙酯。乳酸乙酯是浓香型酒主体香味成分之一 ,是白酒中的主要呈味物质 ,不仅有柔和绵甜的口感 ,而且对己酸乙酯还有助香作用。在大量浓香型白酒中己酸乙酯与乳酸乙酯的比值多在1∶0.5～0.8之间。
Ethyl lactate, produced by esterification of alcohol and lactic acid- homotypic fermentation product of lactobacillus, is the main flavouring component for liquor especially for Luzhou-flavour liquor,because it could not only form soft and sweet liquor taste,but also promote the functions of ethyl caproate. And the appropriate ratio of ethyl lactate and ethyl caproate in most Luzhou-flavour liquors is 1∶0.5～0.8.
出处
《酿酒科技》
2001年第3期19-20,共2页
Liquor-Making Science & Technology
