浓香型白酒酒尾的研究与应用

Research and Application of Luzhou-flavor Liquor Tails

为提高浓香型白酒酒尾的利用率,改善酒体品质,本文将经活性炭处理后的酒尾添加至基酒中进行勾兑和调味,通过测定挥发性成分、总酸含量并进行感官品评,探究添加酒尾对基酒理化和感官的影响。结果表明:酒尾经活性炭处理后挥发性成分增加了7种,将处理后的酒尾以1.0%添加到基酒中,挥发性成分含量略有变化,但总酸含量提高了5.98%,经感官品评该处理方法使得酒体香气更为复合舒适、口感更加浓郁绵柔爽净,并且具有回甜特点。综上,酒尾经活性炭处理后添加,能够明显改善基酒的香气和风格,提高总酸含量,提高了酒尾的利用率。

In order to improve the utilization rate of Luzhou-flavor liquor tails and the quality of base liquor.In this paper,the treated tails was added to the base liquor for blending and flavoring by activated carbon for liquor.measuring the volatile components,total acid and sensory evaluation to explore the effect of adding tails on the physicochemical and sensory properties of base liquor.The results showed that the kind of volatile components were increased from 16 to 21 after treatment,when additive ratio was 1.0%,the total amount of volatile components varied slightly,but the total acid increased by 5.98%in base liquor.After sensory evaluation,this method made the aroma more complex and comfortable,the taste more rich,soft and clean,and had the characteristics of sweetness.In conclusion,adding the treated tails can significantly improve the aroma and style of the base liquor by,increased the total acid and utilization rate of tails.