气相色谱在低度白酒分析中的应用

低度白酒随酒精度的降低,酒中微量的呈香呈味物质溶解度降低而析出,微量成分含量减少,彼此间的平衡、协调、缓冲等关系被破坏,同时在货架期发生氧化、水解等反应,使低度白酒、降度白酒易出现"味淡"、"欠丰满"、"单调"、"欠浓厚"等问题.利用气相色谱法进行酒体设计、基础酒成分分析、低度白酒和降度白酒货架期成分跟踪分析,了解低度白酒质量变化的原因,再进行香型融合,可生产高质量的低度白酒,提高低度白酒在贮存过程中的质量稳定性.

Application of Gas Chromatography in Analysis of Low-alcohol Liquor

The bleeding of aroma-producing substances (their solubility decreased with the reduce of alcohol content) and the decrease of microconsituents content in liquor would destroy the original harmonious relations among liquor compositions. Besides, oxidation and hydrolysis in liquor might happen in shelf period, which would result in weak and dull liquor taste. Gas chromatography was applied in liquor body design, the analysis of base liquor compositions, and tracing analysis of compositions of low-alcohol liquor in shelf period to know the factors influencing low-alcohol liquor quality, then liquor of different flavor types was integrated to produce quality low-alcohol liquor and to strengthen liquor quality stability in shelf period.