闽南地区小曲酒工艺特点及香味成分剖析

Analysis of the Technical Characteristics and the Flavoring Components of Xi aoqu Liquors in the South of Fujian Province

闽南小曲酒以大米为原料,以“厦门白曲”为糖化发酵剂,用曲量少,为原料的1%左右,酒酸度低,出酒率高,60度酒原料出酒率可达63%～65%,以大缸为发酵容器。其香味成分酯类以乳酸乙酯和乙酸乙酯为主,含量均在35mg/100ml以上,占总酯的95.5%;酸类以乳酸为主,占总酸量的61%以上,乙酸占总酸的31%,两者含量均在10mg/100ml以上;醇类以异戊醇和异丁醇含量最多,分别为90mg/100ml和46mg/100ml以上,占总醇的80%以上。(小雨)

Xiaoqu liquors in the south of Fujian Province are produced with rice as raw materials and'Xiamen Baiqu'as saccharifica-tion ferment.Only a little quantity of starter is(about 1%of the raw materials)used in the production.The liquor is of low acidity and high liquor yield(the liquor yield of raw materials achieved63%?65%,alcohol content 60%(v/v)).The vats are used as fer-mentation containers.The flavoring components esters mainly are ethyl lactate and ethyl acetate with their average contents above35mg/100ml (95.5%of the total esters);the acid includ lactic acid(above61%of the total acids)and acetic acid(31%of the total acids),the contents of both the two acids were above10mg/100ml ;the alcohols mainly includ isopentyl alcohol(its content above90mg/100ml )and isobutyl alcohol(its content above46mg/100ml ),the content of both the two alcohols in total alcohols is above80%.(Tran.by YUE Yang)