泸型曲酒"增己降乙"方法的探讨

当基酒中乙酸乙酯组分偏高,会使香气不正、不协调、典型性差,影响酒质。找出了发酵产物中乙酸乙酯偏高的原因,并制定了降低乙酸乙酯的工艺措施：（1）优选原料配比,提高制曲温度;（2）降低窖内材料氧气分压;（3）回醅（酒）发酵;（4）入窖条件遵循“二高一低”,即高酸度、高淀粉、低水分,并采用“原出原入”的方法;（5）科学分馏;（6）黄水回用;（7）加强老窖养护。（陶然）

Discussion on the Methods of "Ethyl Caproate-increasing and Ethyl Acetate-decreasing" in Luzhou-flavour Liquor

The excessive higher content of ethyl acetate in basic liquor would make the liquor aroma less pure, less harmonious and less typical which could influence the liquor quality. The causations of higher content of ethyl acetate in the fermentation resultants were analyzed and relative technical measures were adopted to reduce the content of ethyl acetate: 1 .optimizing the proportioning of raw materials and increasing the starter-making temperature; 2. decreasing the partial pressure of oxygen in pits;3. refermentation with the fermented grains or liquor; 4. pit entry conditions in adherence to the principle of "two high, one low" (high acidity, high amylum contents and low moisture contents), adoption of the method of "in and out the same port"; 5. fractionation scientifically; 6. recycle application of yellow water; 7. reinforcement of old pits maintenance.(Tran. by YUE Yang)