特香型白酒酒头主要成分的研究

The Study of Component on Te-flavour Chinese Spirits

实验通过对特香型酒头和酒基进行理化分析和色谱分析,系统研究了酒头及酒基的主要成分及香味物质成分含量。结果表明:酒头和酒基香味物质成分存在很大差异:特香型酒头中的总酯含量、酯类物质、醇类物质和醛类物质含量高于特香型酒基的含量;而酒基中的总酸和酸类物质含量则高于酒头中的相应物质含量。

The experiment systematically studied the main ingredients and contents of flavoring substances in the initial distillate and crude spirits of Te- flavour Chinese spirits by the physical and chemical analysis and chromatographic analysis. The results show that there is difference in the flavoring substances between the initial distillate and the crude spirits. The contents in the initial distillate of the total ester,the esters, alcohols and the aldehyde are higher than them in the crude spirits. However, the total acids and the acids in the initial distillate are lower than them in the crude spirits.