【摘要】 泰山特曲具有合理的四大酯量比,己酸、乙酸含量较高,正丙醇含量稍高,适量的醛类物质。以泰山特曲酒香气成分色谱分析结果为基础,确定了正丙醇、异戊醇、己酸乙酯、乳酸乙酯、乙酸乙酯、丁酸乙酯、己酸、乙酸、丁酸、乙醛、乙缩醛、总酸、总酯这13种香味成分作为泰山特曲的色谱骨架成分来控制成品酒理化指标,并制订了控制范围,使泰山特曲的勾兑技术有了飞跃的发展,成为提高与稳定产品质量的有效方法。更多还原

【Abstract】 The quantity ratio of four main esters in Taishan Tequ is reasonable,the content of caproic acid and acetic acid is comparatively higher in Taishan Tequ,the content of n-propanol is also a bit high,and the content of aldehydes is suitable.Based on the analysis of the chromatogram of flavoring compositions of Taishan Tequ,13 kinds of flavoring compositions including n-propanol,isoamyl alcohol,ethyl caproate,ethyl lactate,ethyl acetate,ethyl butyrate,caproic acid,acetic acid,butyric acid,acetaldehyde,acetal,total acids and total esters were determined as the chro-matogram skeleton compositions of Taishan Tequ.The physiochemical indexes of Taishan Tequ could be under proper control through the stipu-lation of the content range of the above flavoring compositions,which is an effective way to liquor quality improvement and stability and has greatly improved the blending techniques of Taishan Tequ.(Tran.by YUE Yang)更多还原