浓香型白酒乙酸乙酯的产生与控制工艺研究进展

Research Progress on the Production and Control Technology of Ethyl Acetate in Nongxiang Baijiu

浓香型白酒以己酸乙酯、乳酸乙酯、乙酸乙酯、丁酸乙酯为主体酯类物质,其组分比例关系决定了香型特点和酒体风格,是浓香型白酒生产过程中的关键性指标。本文针对浓香型白酒生产过程中乙酸乙酯含量偏高问题,通过酒曲、窖泥、糟醅、工艺、贮存等为切入点,结合乙酸乙酯形成机理深入探索,为白酒企业有效降低原酒乙酸乙酯含量、平衡己乙比例关系、改善原酒质量提供思路,助力白酒行业健康稳定发展。

Nongxiang Baijiu is composed of ethyl caproate,ethyl lactate,ethyl acetate and ethyl butyrate,whose component ratio determines the flavor characteristics and body style,which is the key index in the production process of Nongxiang Baijiu.Aiming at the problem of high ethyl acetate content in the production process of Nongxiang Baijiu,this paper took koji,cellar mud,fermented grains,process and storage as the starting point,combined with the formation mechanism of ethyl acetate,and deeply explored the ideas for liquor enterprises to effectively reduce the ethyl acetate content of raw liquor,balance the relationship between hexane and ethyl,improve the quality of raw wine,and help the healthy and stable development of liquor industry.