地理标志产品“宜宾酒”原酒中总酸和总酯品质分析

Quality Analysis of Total Acids and Total Esters in Base Liquor of Yibin Baijiu

为进一步明确地理标志产品“宜宾酒”原酒的主要品质指标，为相关标准的修订提供依据。本研究对524份原酒样品的酒精度、总酸和总酯含量进行检测，采用SPSS 17.0进行统计分析。结果发现，实测满足酒精度≥62%vol要求的样品有507份，其中总酸含量以0.50～1.50 g/L为主，占全部样品的80%以上；总酯含量以4.01～6.00 g/L为主，占全部样品的60%以上；总酸含量与总酯含量线性相关系数r=0.48，呈极显著相关。结果表明，现有的标准DB 511500/T 10—2014中各等级限定值差别太小，没有客观反映多粮浓香型“宜宾酒”原酒中丰富多样的内在品质，建议对相关内容进行修订。

Comprehensive understanding of the main quality indexes of base liquor of the geographical indication product–Yibin Baijiu could provide scientific evidences for the revision of relevant standards. In this study, alcohol content, total acids content and total esters content of 524 base liquor samples were measured and the collected data were analyzed by SPSS17.0. The results suggested that, there were 507 samples which met the requirements of alcohol content≥62%vol, among them, total acids content was mainly in the range of 0.50~1.50 g/L （above 80%of total samples）, and total esters content was mainly in the range of 4.01~6.00 g/L （above 60%of total samples）, and total acids and to-tal esters were significantly correlated with the linear correlation coefficient r=0.48. The study proved that the limit value of each liquor grade in current standard DB511500/T10-2014 was unscientific and it could not objectively reflect the inner quality of Yibin Baijiu. Accordingly, rel-evant content should be revised as soon as possible.