浓香型白酒国家标准2021版理化要求的变化分析

Changes of Physicochemical Requirements in the 2021 Edition of the National Standard for Nongxiang Baijiu

对比国家标准GB/T 10781.1—2021《白酒质量要求第一部分:浓香型白酒》与GB/T 10781.1—2006《浓香型白酒》理化要求的变化,对各个指标的变化进行分析,重点研究浓香型白酒国家标准2021版新增指标酸酯总量和己酸+己酸乙酯的变化规律。结果表明,随着储存时间的延长,酸酯总量含量增加,己酸+己酸乙酯含量减少。研究获得详细准确的数据,为浓香型白酒企业在生产工艺和酒体设计等方面的改良和创新提供参考。

The physicochemical requirements in the 2021 edition(GB/T 10781.1-2021) and the 2006 edition(GB/T 10781.1-2006) of the national standard for Nongxiang Baijiu are compared.The changes of each index are analyzed,and the change rules of the newly added indexes(the total amount of acids and esters,and the amount of hexanoic acid plus ethyl hexanoate) in GB/T 10781.1-2021 are studied.The results show that,with the increase of the storage time,the total amount of acids and esters increases,while the amount of hexanoic acid plus ethyl hexanoate decreases.This study has obtained detailed and accurate data,which will provide reference for the improvement and innovation of the production process and the liquor body design of Nongxiang Baijiu.