白酒组分与质量的关系

Correlations of Liquor Components and Liquor Quality

对白酒中的微量成分复杂的成因进行了分析。浓香型白酒的香气成分主要来自于:（1）粮食原料的香气成分;（2）酒曲的曲香成分;（3）糟醅中的原料、辅料与发酵微生物的代谢物构咸的糟香成分;（4）窖泥微生物产生的复杂代谢产物,经蒸馏过程带入酒中成分,为浓香型酒特有的呈香呈味物质的体现。酸、酯、醇、醛是主要物质基础,还有其他复杂成分协同作用产生窖香成分;（5）陈味成分。是有别于窖香,比窖香更好的一种特有香味成分。（陶然）

We had analyzed the composition of the trace components in liquor and concluded that the flavoring components in Luzhou-flavor liquor mainly developed from the following aroma materials: (1)aroma materials of grains; (2)aroma materials of starter; (3)aroma materials of fermented grains which composed by raw materials and auxilliary materials in fermented grains and metabolile of fermentive microbes; (4)aroma materials in pits, the complex metabolic products produced by pit mud microbes and brought into liquor during steaming and distilling, and it was the specific presentation of Luzhou-flavor liquor flavors; acids, esters, alcohols and aldehydes were its material base and through series chemical changes coupled with other complex materials the aroma materials final-ly formed; (5)aroma materials due to aging which was different from and better than the aroma materials in pits.(Tran. by YUE Yang)