浓香型白酒人工窖泥培养过程中酸、酯变化规律研究

Study on Variation Rule of Acid, Ester in the Process of the Manmade Pit Mud of Luzhou-flavor Liquor

研究以浓香型白酒人工窖泥为对象,通过气相色谱仪器分析检测,分析人工窖泥在培养过程中己酸、己酸乙酯等主要酸、酯的变化。结果表明:人工窖泥中己酸在培养的前21天迅速增加,到第49天时达到最大值5.87mg/g干土,较其初始含量0.67mg/g干土提高了776%;人工窖泥中己酸乙酯的含量在63天后达到0.50mg/g干土,同时丁酸乙酯的积累也达到了0.68mg/g干土,两者的含量较入池时均有很大的提高,乳酸乙酯一直处于低水平,人工窖泥培养技术为生产高品质白酒提供支持。

In the study, mainly acid, ester of luzhou-flavor liquor manmade pit mud was analyzed through the gas chromatography. The results showed that the content of caproic acid in pit mud was highest after 49 days of culture（5.87mg/gdry soil）, increasing 776% compared with its content（0.67mg/gdry soil） before culturing. As the main fragrance component of luzhou-flavor liquor, the content of ethyl caproate from pit mud reached 0.56mg/gdry soil after 63 days, and the accumulation of ethyl butyrate achieved 0.68 mg/gdry soil, both of the contents improved greatly compared with its content before culturing, lactic acid ethyl ester is lower. It reveals the variation rule of its content through the analysis of the acids and esters in pit mud, and laid a certain foundation for the production of high quality artificial pit mud.