浓香型白酒“增己降乙”与酿酒工艺的关联性研究

近几年来,浓香型白酒生产企业在生产过程中,普遍存在着酒体香味成分当中“乙酸乙酯高,己酸乙酯低”的情况,导致在尝评浓香型白酒时,出现以己酸乙酯为主的主体香气欠缺,香气冲、糟香突出,口感单薄、无绵甜感,余味短,风格不具有典型性等一系列技术难题。为了稳定浓香型白酒酒体品质,传承中国白酒上千年的宝贵物质文化遗产,持续为消费者提供口感优良的中国浓香型白酒,特对与“增己降乙”。关联性较大的微生物菌落和酿酒工艺进行深入研究比对,旨在促进浓香型白酒的进一步健康发展。

Study on the Correlation Between"Increasing Ethyl Caproate and Decreasing Ethyl Acetate"and Brewing Technology in Luzhou-flavor Liquor

In recent years, luzhou-flavor liquor production enterprises, in the process of production, generally there is a wine aroma components of "high ethyl acetate, ethyl caproate low", resulting in tasting luzhou-flavor liquor, the appearance is given priority to with ethyl caproate body aroma, aroma prominent impact and fermented grains flavor and texture thin, no sense of filled, aftertaste is short, the style is not typical, and a series of technical problems. To stabilize the quality of luzhou-flavor liquor body, inheriting Chinese liquor thousands of years of valuable material cultural heritage, continue to provide consumers with good taste of luzhou-flavor liquor in China, this topic, with "Increasing Ethyl Caproate and Decreasing Ethyl Acetate" scheme, correlation between the larger microbial colony and winemaking process,in-depth research, aims to promote the development of luzhou-flavor liquor can be more healthy.