白酒中乳酸的检测与分析方法

Determination and Analysis Methods of Lactic Acid in Baijiu

乳酸是白酒中最重要的非挥发性有机酸之一,其对主体香味成分己酸乙酯有很好的助香作用,能起到缓冲调和酒味的作用,可以掩盖酒精的刺激性,还能与多种成分亲和使酒体更加协调。准确定量乳酸至关重要,本文旨在总结多年来白酒中乳酸的检测与分析方法,并提供可能的研究方向。

Lactic acid is one of the most important non-volatile organic acids in Baijiu.It has good aroma-assisting effect on the main flavor component ethyl caproate,can buffer and reconcile the taste of the liquor,can mask the irritating taste of alcohol,and is compatible with a variety of ingredients,thus making the liquor more harmonious.Accurate quantification of lactic acid is very important.This article aims to summarize the detection and analysis methods of lactic acid in Baijiu developed over the years,and to provide potential research directions.