清香型白酒发酵中的酯化研究

Study on the Esterification in the Fermentation of Fen-flavor Liquors

清香型白酒发酵中的酯化机理同浓香型、酱香型等白酒酯化有质的差异。例如汾酒中以乙酸乙酯和乳酸乙酯为主体香,而己酸乙酯含量甚微。汾酒中的乙酸乙酯含量在所有名白酒中是最高的。乙酸乙酯是胞内酶的代谢产物,与乙酸是否存在无关。酯化以前中期为主,后期酯化一说欠妥。

The esterification mechanism in th e fermentation of Fen-flavor liquors differs from esterification in Luzhou-fla vor liquors and Maotai-flavor liquors in nature.For instance,the main body fl avoring components in Fen-flavor liquors were ethyl acetate and ethyl lactate b ut just slight content of ethyl caproate.The content of ethyl acetate in Fe n-flavor liquors was the highest among all the fa-mous liquors.And the ethyl acetate was the metastate of intracellular enzyme and had no correlations with the existence of acetic acid.The esterification mainly occurred in the early an d middle stage and the hypothesis of late stage esterification lacked of suffici ent evi-dences.(Tran.by YUE Yang)