浓香型白酒乳酸乙酯蒸馏规律及提取影响因素的研究

Study on the Distillation Regularity and Extraction Influence of Ethyl Lactate in Luzhou-flavor Liquor

跟踪浓香生产过程,分析乳酸乙酯在不同流酒时段及不同工序时段中含量,研究其提取与润料水分、流酒温度及速度的关系,结果表明,乳酸乙酯主要存在于酒醅蒸馏的后段,且在酒样酒度接近于零时含量较高;增加润料水分对乳酸乙酯提取影响不大;增大流速,乳酸乙酯提取含量增加;乳酸乙酯提取量随着流酒温度的增加而加大。

Tracking the production process of Luzhou-flavor liquor, this paper analyzed the content of ethyl lactate in different periods and processes in the fermented grains, studied the effect of material moisture, the flow temperature and speed on the ethyl lactate extraction. The results showed that the content of ethyl lactate mainly exists in the back of fermented grains of distillation, and the highest content is in the wine samples close to zero. Embellish moisture has less effect on ethyl lactate extraction, while the extraction increased with the velocity;Ethyl lactate extraction quantity increased with the flow temperature of wine.