| 在高度优质浓香型白酒中,乳酸乙酯微量成份的含量范围对感官质量影响的探讨 |
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| 引用本文： | 周成俊. 在高度优质浓香型白酒中,乳酸乙酯微量成份的含量范围对感官质量影响的探讨[J]. 四川食品与发酵, 2005, 41(3): 34-36 |
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| 作者姓名： | 周成俊 |
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| 作者单位： | 四川小角楼酒业有限责任公司,四川省食品发酵工业研究设计院小角楼酒类研究中心 |
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| 摘 要： | 在高度浓香型白酒中乳酸乙酯含量与己酸乙酯含量接近，使酒体放香压抑，味醇厚绵长和闷甜、带有涩味，饮后醉酒时间长、醒酒慢、偶尔还伴有失重的感觉，乳酸乙酯含量和己酯乙酯含量的量比关系适当并对总酯、总酸、高级醇、总醛量比关系的调整，使酒体醇和回甜、不辣口、下喉舒适自然、不上头、醉后醒酒快，可以解决“放香浓、香暴、醉酒时间长、醒酒慢、醒酒后偶尔还伴有失重感觉”等问题。
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| 关 键 词： | 高度浓香型白酒 乳酸乙酯 已酸乙酯 色谱分析 总酯 总酸 高级醇 总醛 |
| 文章编号： | 1671-6892（2005）03-0034-03 |
| 收稿时间： | 2005-08-11 |
| 修稿时间： | 2005-08-11 |
Discuss on the Little Ethyl Lacite Affects Sensory Appraisal in the Luzhou-flavor Liquors of High-alcohol Content and High quality |
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| ZHOU Cheng-jun. Discuss on the Little Ethyl Lacite Affects Sensory Appraisal in the Luzhou-flavor Liquors of High-alcohol Content and High quality[J]. Sichuan Food and Fermentation, 2005, 41(3): 34-36 |
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| Authors: | ZHOU Cheng-jun |
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| Affiliation: | Sichuan Academy of Food and Fermentation lnduztries , Sichuan Research Center of Xiaojiaolou Wine-brewing, Chengdu , 611130 |
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| Abstract: | The content of ethyl lacite and ethyl hexylite are almost equal in luzhou-flavor liquors of high alcohol concentration, thus the liquors' flavor decreased, and made drinkers keep long time even lose body weight, so the two esters content must be adjusted properly to improve liquors' flavor and overcome some faults. |
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| Keywords: | Luzhou-flavor liquors of high alcohol concentration ethyl lacite ethyl hexylite chromatographic test total esters total acids long chain alcohol total aldehydes |
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