浓香型白酒增加己酸乙酯降低乳酸乙酯的研究进展

Research progress on ethyl hexanoate-increasing and ethyl lactate-decreasing of strong-flavor Baijiu

目前我国白酒行业,浓香型白酒普遍存在己酸乙酯含量不足、乳酸乙酯含量过高的现象,严重影响白酒的品质。在广泛查阅文献的基础上,该文综述了近年来浓香型白酒生产过程中乳酸菌数量急剧上升,导致乳酸乙酯含量过高的原因,以及现阶段对增加己酸乙酯降低乳酸乙酯的研究进展,以期进一步提高浓香型白酒品质。

At present,strong-flavor Baijiu is generally characterized by insufficient ethyl hexanoate content and high ethyl lactate content,which seriously affects the quality of Baijiu.Based on extensive literature review,the reasons for the rapid increase in the number of lactic acid bacteria led to the excessive content of ethyl lactate in the production of strong-flavor Baijiu in recent years was reviewed and the research progress on ethyl hexanoate-increasing and ethyl lactate-decreasing in the fermentation was researched,to further improve the quality of strong-flavor Baijiu.