添加苹果汁对清香型白酒酯含量的影响

通过考察苹果汁的不同添加方式和添加量研究其对清香型白酒酯含量的影响。在实验室规模的基础上进行了酿造和蒸馏实验,优化了工艺参数。结果表明,添加苹果汁可明显提高清香型白酒主体酯含量;理化指标及感官品评结果表明。适宜的苹果汁添加方式为混合发酵方式,添加量为5%。同时,利用气质联用技术分析了加果汁白酒和原酒的挥发性香气成分。结果表明,添加果汁后增加了9种白酒风味成分,其中8种为酯类成分,从而提高了白酒的质量。

Effects of Adding Cider on the Content of Esters of Fen-flavor Liquor

The effects of adding cider on the content of esters of Fen-Flavor liquor were studied in this paper.The optimal adding way of cider was obtained by laboratory scale fermentation and distillation experiments,as well as the proportion.The results were as follows:Adding cider could significantly improve the main esters of Fen-flavor liquor.According to the physical and chemical parameters as well as sensory evaluation,the optimal adding way was the method of mixed fermentation,and the optimal adding proportion was 5%.Meanwhile the volatile aroma compounds of control liquors and experimental liquors were analyzed by GC-MS.The results showed that adding cider could increase the quantity of aroma components of Fen-flavor liquor,among them the quantity of ester components was 8.