浓香型原酒乙酸乙酯偏高的原因及解决措施

专论与综述中国酿造2019年第38卷第1期总第323期浓香型白酒增加己酸乙酯降低乳酸乙酯的研究进展李俊辉，刘英杰，隋丽娜，杨平平，王燕*(齐鲁工业大学生物工程学院，山东济南250300)摘要：目前我国白酒行业，浓香型白酒普遍存在己酸乙酯含量不足、乳酸乙酯含量过高的现象，严重影响白酒的品质。

在广泛查阅 文献的基础上，该文综述了近年来浓香型白酒生产过程中乳酸菌数量急剧上升，导致乳酸乙酯含量过高的原因，以及现阶段对增加 己酸乙酯降低乳酸乙酯的研究进展，以期进一步提高浓香型白酒品质。

关键词:浓香型白酒；己酸乙酯;乳酸乙酯;增己降乳;研究进展中图分类号：TS201.5 文章编号：0254-5071 (2019)01-0001-04 doi:10.11882/j.issn.0254-5071.2019.01.001引文格式:李俊辉，刘英杰，隋丽娜，等.浓香型白酒增加己酸乙酯降低乳酸乙酯的研究进展[J].中国酿造，2019,38⑴：1-4.Research progress on ethyl hexanoate-increasing and ethyl lactate-decreasing of strong-flavor BaijiuL I Junhui, L IU Y in g jie, SUI Lina, Y A N G Pingping, W A N G Y a n*(College o f B ioengineering, Qilu University o f T echnology, Jinan 250300, China)Abstract：A t present, strong-flavor Baijiu is generally characterized by insufficient ethyl hexanoate content and high ethyl lactate content, w hich seri­ously affects the quality o f Baijiu.Based on extensive literature review, the reasons for the rapid increase in the number o f lactic acid bacteria led to the excessive content o f ethyl lactate in the production o f strong-flavor Baijiu in recent years was reviewed and the research progress on ethyl hex­anoate-increasing and ethyl lactate-decreasing in the fermentation was researched, to further improve the quality o f strong-flavor Baijiu.Key words：strong-flavor Baijiu; ethyl hexanoate; ethyl lactate; ethyl hexanoate-increasing and ethyl lactate-decreasing; research progress中国白酒是世界六大蒸馏酒之一，酿造历史源远流长，工艺独树一帜[1]。

浓香型新窖酒乙酸和乙酸乙酯偏高的原因饶家权;杨徐才【期刊名称】《酿酒科技》【年(卷),期】2011(000)011【摘要】Through analysis of the fermentation of Luzhou-flavor fermented grains in new pits, the causes of excessive high content of acetic acid and ethyl acetate were revealed as follows： the structure of fermented grains in new pits and the relative techniques advanced the metabolism of relative microbes to produce acetic acid and ethyl acetate. In practice, proper technical adjustment according to season change coupled with the measures including the use of medicinal starter, oxygen regulation, temperature control, and acidity control could effectively reduce the content of acetic acid and ethyl acetate in Luzhou-flavor liquor produced in new pits. （Tran. by YUE Yang）%通过对浓香型白酒新窖糟醅发酵情况的分析，总结出新窖酒乙酸、乙酸乙酯偏高的主要原因是新窖糟醅结构和工艺促进相关微生物代谢生成乙酸和乙酸乙酯。

在生产中，运用曲药、氧气调节、温度控制和酸度控制等结合季节适当的工艺系统调节，能有效降低新窖酒中乙酸、乙酸乙酯的含量。

DOI：10.13746/j.njkj.2019269景芝浓香型白酒降低乙酸乙酯提升感官质量的工艺措施刘选成，张东跃，来安贵，赵德义，曹建全（山东景芝酒业股份有限公司，山东潍坊262119）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。

关键词：浓香型白酒；乙酸乙酯；感官质量中图分类号：TS262.3；TS261.4文献标识码：A文章编号：1001-9286（2020）04-0061-04 Technical Measures to Reduce Ethyl Acetate Content andImprove Sensory Quality of Jingzhi Nongxiang BaijiuLIU Xuancheng,ZHANG Dongyue,LAI Angui,ZHAO Deyi and CAO Jianquan（Jingzhi Distillery Co.Ltd.,Weifang,Shandong262119,China）Abstract:Under the conditions of mechanized,automated and intelligent production of Jingzhi Nongxiang Baijiu,we have made tech-nical 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 by32.29% and increase quality liquor ratio by15.16%,and could significantly improve the sensory quality of liquor body.Key words:Nongxiang Baijiu;ethyl acetate;sensory quality中国浓香型白酒新产原酒在感官品评上具有“突出以己酸乙酯为主体的复合香气，酒体醇甜爽净，诸味协调，尾净味长”的特点。