白酒贮存过程中酸酯含量、感官变化规律分析研究

Changes of Acid&Ester Content and Sensory Quality of Erguotou Baijiu during Storage

为了提升产品质量,对贮存二锅头酒的酸酯含量、感官进行研究。乙酸乙酯、乳酸乙酯、总酯含量在贮存过程中减少,初期下降幅度大,随着贮期延长,降幅变缓,其中乙酸乙酯含量降低幅度大于乳酸乙酯含量。乙酸乙酯含量的降低,受酒体酒精度、贮存温度的影响,酒精度降低、贮存温度高,乙酸乙酯含量降低幅度都会增大。随着酒体酒精度降低,乳酸乙酯含量降低幅度增加,贮存温度对其影响不大。在贮存过程中,随着贮存时间延长,乙酸、乳酸、总酸含量增加,初期增长量较大,后期增长变缓,同时乙酸含量的增幅大于乳酸含量。乙酸含量的增长受贮存温度和酒体酒精度的影响较大,贮存温度高、酒体酒精度降低,乙酸含量增长速度都会加快。乳酸含量的增长受酒体酒精度影响较大,酒精度降低,会加速乳酸的生成,但贮存温度对乳酸含量的影响不大。在贮存过程中,酒体酒精度对酒的感官影响较大。高度酒随着时间延长,出现陈香,口感由醇厚变得绵甜,回味悠长舒适。低度酒在贮存前期出现果香,口感由醇和变得柔和,后味爽净;后期香气呈现陈香,口感寡淡,后味短。贮存温度对酒的感官变化影响不大。二锅头白酒贮存期酸酯含量、感官变化规律的研究,对二锅头白酒的质量控制具有一定指导作用,对公司产品质量提升具有重要意义。

In order to improve product quality,we studied the acid and ester content and the sensory quality of Erguotou Baijiu during storage.The content of ethyl acetate,ethyl lactate and total esters decreased during the storage process,and the initial decreasing rate was high;with the extension of the storage time,the decreasing rate slowed down;the decrease of ethyl acetate was greater than that of ethyl lactate.The decrease of ethyl acetate was affected by the alcohol content and the storage temperature:the decrease of the alcohol content and the rise of the storage temperature would accelerate the decrease of ethyl acetate.With the decrease of the alcohol content,the decrease of ethyl lactate accelerated,while the storage temperature had little effect on the decrease of ethyl lactate.With the increase of storage time,the content of acetic acid,lactic acid and total acids increased;the increasing rate was high initially,and then slowed down;the increase of acetic acid was greater than the that of lactic acid.The increase of acetic acid was greatly affected by the storage temperature and the alcohol content:the rise of the storage temperature and the decrease of the alcohol content would accelerate the increase of acetic acid.The increase of lactic acid was greatly affected by the alcohol content:the decrease of the alcohol content would accelerate the generation of lactic acid.The storage temperature had little impact on the content of lactic acid.During the storage process,the alcohol content had great influence on the sensory quality of Erguotou Baijiu.For the high-alcohol Baijiu,with the extension of the storage time,the taste became mellow and sweet,with long and comfortable aftertaste.For the low-alcohol Baijiu,in the early stage of storage,the fruity aroma appeared,and the taste became soft and clean;in the later stage of storage,the taste became flat and the aftertaste became short.The storage temperature had little effect on the sensory quality of Erguotou Baijiu.The study has a certain guiding significance for the quality control of Erguotou Baijiu.