| 景芝浓香型白酒降低乙酸乙酯提升感官质量的工艺措施 |
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| 引用本文： | 刘选成,张东跃,来安贵,赵德义,曹建全.景芝浓香型白酒降低乙酸乙酯提升感官质量的工艺措施[J].酿酒科技,2020(4):61-64. |
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| 作者姓名： | 刘选成 张东跃 来安贵 赵德义 曹建全 |
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| 作者单位： | 山东景芝酒业股份有限公司,山东潍坊262119;山东景芝酒业股份有限公司,山东潍坊262119;山东景芝酒业股份有限公司,山东潍坊262119;山东景芝酒业股份有限公司,山东潍坊262119;山东景芝酒业股份有限公司,山东潍坊262119 |
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| 摘 要： | 基于景芝浓香型白酒机械化、自动化和智能化酿造生产条件下,针对新产浓香型原酒乙酸乙酯含量偏高,导致酒体感官质量不佳的技术难题,从出池、入池工艺和摘酒工艺对景芝浓香型白酒酿造工艺进行改进,以期降低浓香型原酒乙酸乙酯含量,提升酒体感官质量。结果表明,与工艺改进前相比,浓香型原酒乙酸乙酯含量降低了32.29%,优级酒及以上产量比例提高了15.16个百分点,酒体感官质量显著提升。
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| 关 键 词： | 浓香型白酒 乙酸乙酯 感官质量 |
Technical Measures to Reduce Ethyl Acetate Content and Improve Sensory Quality of Jingzhi Nongxiang Baijiu |
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| LIU Xuancheng,ZHANG Dongyue,LAI Angui,ZHAO Deyi,CAO Jianquan.Technical Measures to Reduce Ethyl Acetate Content and Improve Sensory Quality of Jingzhi Nongxiang Baijiu[J].Liquor-making Science & Technology,2020(4):61-64. |
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| Authors: | LIU Xuancheng ZHANG Dongyue LAI Angui ZHAO Deyi CAO Jianquan |
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| Affiliation: | (Jingzhi Distillery Co.Ltd.,Weifang,Shandong 262119,China) |
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| Abstract: | Under the conditions of mechanized,automated and intelligent production of Jingzhi Nongxiang Baijiu,we have made technical innovations in pit-entry/pit-exit and liquor-gathering processes in order to reduce ethyl acetate content and improve sensory quality of the produced liquor.The results suggested that the technical innovations could decrease ethyl acetate content by 32.29%and increase quality liquor ratio by 15.16%,and could significantly improve the sensory quality of liquor body. |
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| Keywords: | Nongxiang Baijiu ethyl acetate sensory quality |
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