摘要
经分析 ,白酒的香味成分有300多种 ,分为色谱骨架成分、协调成分和复杂的微量成分。勾调过程中首先得控制酒的色谱骨架成分 ,其中酯类是主体香 ,酸类是味的主体 ,醇类起调和作用 ,醛酮起辅佐放香 ;其次 ,酸酯平衡是勾调出好酒的关键 ;再次 ,抓好生产、勾调和储存等方面的工作 ,是提高白酒质量和酒中微量成分含量的基础 ,主要是提高基酒质量、调味酒质量、制曲工艺及串蒸工艺等 ;最后 ,加强储存 ,促进酒体发生化学变化 ,提高酒质。
Over 300 kinds of flavour components in liquor could be classified into chromatogram framework components, harmonious components and complex trace components and some problems we should pay more attention to in blending are as follows: First, we should make full use of chromatogram framework components because esters produce main body flavour, acids produce taste, alcohols used as concoction and aldehydes and ketones as accessorial flavour-producing materials; Secondly, we should make good control to the balance of acids and esters, which is a key point in liquor blending; Thirdly, we should make great efforts to production, blending and storage which involve improvement of basic liquor quality, flavouring liquor quality, koji-making techniques and cross-steaming techniques because they are the prerequisite to improve liquor quality and trace components contents; Finally, we should strengthen storage management to advance chemical changes in liquor body so that the liquor quality could be improved.(Tran.by YUE Yang)
出处
《酿酒科技》
2001年第6期23-23,22,共2页
Liquor-Making Science & Technology
