固态发酵的白酒在碱性条件下变色原因的探讨

固态发酵酒是以高级脂肪酸酯为胶核构成的溶胶复杂体系，辅以众多的微量成分，具有固有的浓郁复合香气，而配制酒是由几种简单有限的低碳酸酯醇等形成的乙醇水溶液，体现的是浮香或单一的酯香。固态发酵酒在碱性条件下加热变黄的原因从化学反应的角度推理，可能是酒体中的高级脂肪酸酯或某一种物质与Fe^3＋络合的结果。（孙悟）

Investigation on Discoloration of Liquor by Solid Fermentation under Alkaline Conditions

Liquor by solid fermentation had inherent strong complex flavor because it was a colloidal complex system composed of higher fatty acids and esters as colloidal nucleus with multiple auxiliary microconstituents.Imitation liqur,on the other hand,presented floating flavor or single ester aroma because it was ethanol water solution formed by several simple and limited low carbonate esters.Liquor by solid fermentation turned yellow by heating under alkaline conditions,which could presumably be the outcome of the complexation of Fe3+ and higher fatty acids and esters in liquor body or certain substance.(Tran.by YUE Yang)