春夏两季浓香型白酒糟醅中四大有机酸的变化及其对酒质的影响

摘要

The relationships between four main organic acids and liquor quality in fermentation process were analyzed through continuous trac-ing measurement of the changes of four organic acids (caproic acid, acetic acid, lactic acid and butyric acid) in spring and in summer by GC and p-hydroxydiphenyl colorimetry and physiochemical analysis and sensory assessment of the produced liquor samples. The results showed that, the content of the three organic acids except lactic acid was higher in spring than in summer, liquor quality in spring was better than that in summer, and the content of ethyl caproate in spring was significantly higher than that in summer.%采用气相色谱法和对羟基联苯比色法，通过连续跟踪春夏两季浓香型白酒糟醅中四大有机酸（己酸、乙酸、乳酸及丁酸）的变化，并对春夏两季所产白酒酒样进行理化分析和感官尝评，从而判断出发酵过程中四大酸与白酒酒质的关系。结果表明，除了乳酸，其他3种有机酸的含量均为春季大于夏季的。春季的酒质优于夏季，且其中己酸乙酯的含量明显高于夏季。