新工艺白酒生产实践与认识

Production Practice and Recognition of New Craft Liquors

新工艺白酒中,己酸乙酯香气随酒度增加而下降,乳酸乙酯有助香作用,乙酸乙酯对己酸乙酯有掩盖作用;适量丁酸乙酯对己酸乙酯有助香作用,杂醇油对己酸乙酯有相杀作用。酒精要符合国家食用标准,并采用净化介质法、活性炭法、高锰酸钾法、复蒸法处理。选用合格的香精和香料,避免影响白酒质量。浓香型白酒配方设计,根据口感要求而定。利用固态白酒、酒头、酒尾和中草药勾调新工艺白酒,能够使产品提高质量,突出白酒风格。

The aroma of ethyl caproate abated with the increase of alcohol contents in new craft liquors.Ethyl lactate had aroma-aid-ing function but ethyl acetate would cloak the functions of ethyl caproate.Adequate quantity of ethyl butyrate could boost up the aro-ma of ethyl caproate but fusel oil would bury the aroma of ethyl caproate.The selection of alcohol should be in accord with national edible standards and be managed by medium purification method,active carbon optimization method,potassium permanganate method and repeated steaming method.Purchase of qualified essence and spice could avoid negative effects on liquor quality.The design of Luzhou-flavor liquor prescription varied according to the taste requirements.The application of solid fermentation liquor,head liquor,ending liquor and herbs in the blending of new craft liquors could effectively improve the liquor quality and evidently present the liquor styles.(Tran.by YUE Yang)