闽南地区小曲酒工艺特点及香味成分剖析

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/ml以上;醇类以异戊醇和异丁醇含量最多,分别为90mg/100ml和46mg/100m以上,占总醇的80％以上。

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

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)