| 浓香型白酒生产中酯类生成规律初探 |
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| 引用本文： | 王瑞明 王渤. 浓香型白酒生产中酯类生成规律初探[J]. 山东轻工业学院学报, 1994, 8(3): 57-61 |
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| 作者姓名： | 王瑞明 王渤 |
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| 作者单位： | 山东轻工业学院食品工程系 |
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| 摘 要： | 本文对有机酸转化为相应酯类的规律及产酸微生物与酯类形成的关系在实验室条件下进行了初步的探讨。认为酒醅中有机酸转化成相应酯时是呈竞争性关系；产酸微生物的存在是生成酯类物质的基础；乙酸乙酯主要由产酯酵母产生，与酒醅中乙酸的含量不呈直线关系。
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| 关 键 词： | 浓香型 白酒 酯 发酵 生成规律 |
ReSearch into the Regularity of Ester Formation in Producing Heavy Fragrant Type Liquor |
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| Wang Ruiming, Wang Bo. ReSearch into the Regularity of Ester Formation in Producing Heavy Fragrant Type Liquor[J]. Journal of Shandong Institute of Light Industry(Natural Science Edition), 1994, 8(3): 57-61 |
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| Authors: | Wang Ruiming Wang Bo |
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| Abstract: | The regular pattern in which the organic acid is esterified to correspondingester and the relation between acid producing microorganism and ester formation is initiallystudied in the laboratory in this paper. The results show that when the organic acid is esteri-fied to corresponding ester in the vinasse,the competition relation is revealed. The existehceof acid producing microorgaism is the basis of yielding ester. The ethyl acetate is mainlyprodticed by ester-forming yeast.The volume of the ethyl acetate and the acetic acid is notin straight line relation to each other. |
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| Keywords: | heavy fragrant type liquor ester fermentation |
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