浓香型白酒应适当降低摘酒浓度

摘要

通过＂适当降低浓香型白酒的摘酒浓度＂试验进行比对,发现试验样中的己酸乙酯、总酸、总酯的含量比对照样高。经过3年的贮存,试验样的＂酯＂水解速度反而比对照样的慢,这与大家之前的认定完全不同,试验样的感官质量也明显优于对照样。%The contrast experiments of proper reduce of liquor-extracting alcoholicity were carried out. It was found that the content of ethyl caproate, total acids, and total esters in experimental samples was higher than that in contrast samples. After three-year storage, the hydrolysis of esters in experimental samples was slower than that in contrast samples, quite different from previous understanding, besides, sensory quality of experimental samples was evidently better than contrast samples. （Tran. by YUE Yang）