浓香型习酒不分段摘酒工艺研究

摘要

The physiochemical indexes, the yield and the quality of base liquor produced by non-segmented liquor-extracting technology and by segmented liquor-extracting technology were compared. The results showed that, the use of non-segmented liquor-extracting technology could still ensure the high quality of base liquor. Besides, it could regulate the ratios of four main ester compounds in liquor, especially the ratio of ethyl hexanoate and ethyl lactate, and further coordinate base liquor flavor. The high quality rate of base liquor increased from 35.52%to 51.09%.%通过对比不分段摘酒与分段摘酒工艺基酒的理化指标和产质量情况发现，不分段摘酒依然能够确保基酒的优良品质，且该摘酒工艺能调节基酒中的四大酯的比例，特别是己酸乙酯和乳酸乙酯的比例，协调基酒感官风味。入库基酒优质品率从35.52%提高到51.09%。