提高麸曲清香型白酒乙酸乙酯含量的研究

Improvement of Ethyl Acetate Content in Fuqu Qingxiang Baijiu

乙酸乙酯是清香型麸曲白酒的主体香气成分,其含量高低对酒质有明显影响。通过延长发酵期、添加优选的多菌种发酵、原料清蒸等不同工艺进行实验,研究其对原酒中乙酸乙酯含量的影响。结果表明,延长发酵期,促进了酸醇酯化时间;添加优选的多菌种发酵,使酒醅中产酯的优势菌群得到强化;原料清蒸工艺使酒醅中发酵风味物质的前体物质含量增加。3种工艺都提升了原酒中乙酸乙酯含量,同时也提升了乳酸乙酯含量。经品评,实验原酒清香更纯正,醇和绵甜感更好,香味更协调,后味更长,原酒质量明显提升。因此该实验工艺具有推广应用价值。

Ethyl acetate is the main aroma component of Fuqu Qingxiang Baijiu,and its content has obvious impact on the quality of Baijiu.The influence of different process conditions on the content of ethyl acetate in Baijiu was studied by extending the fermenta-tion time,adding multiple strains for fermentation,and steaming the raw materials.The results showed that extending the fermenta-tion time could promote the esterification reaction,adding multiple strains could strengthen the dominant ester-producing strains,and steaming the raw materials could increase the content of precursors of the flavor substances in the fermented grains.All the three pro-cesses increased the content of ethyl acetate in Baijiu,while the content of ethyl lactate also increased.Sensory evaluation results showed that,the experimental Baijiu had purer and more harmonious aroma,mellower and sweeter taste,and longer aftertaste.The quality of the experimental Baijiu was significantly improved.The experimental process has the value of popularization and applica-tion.