小窖宣酒芝麻香型白酒主要酯类化合物在蒸馏过程中的变化规律

摘要

The compounds of small pits Xuanjiu sesame flavor liquor during distillation were detected by gas chromatography. Then the change rule of main ester compounds in processes of liquor distillation was analyzed to provide guidance for the process improvement, stored and blend of liquor, such as formic acid ethyl ester, ethyl acetate, ethyl butyrate, ethyl valerate, ethyl hexanoate, ethyl heptanoate and ethyl lactate.%基于气相色谱技术，对不同发酵糟层小窖芝麻香型白酒各个时间段馏分中的风味物质进行检测，并分析讨论主要的七种酯类化合物，即甲酸乙酯、乙酸乙酯、丁酸乙酯、戊酸乙酯、己酸乙酯、庚酸乙酯以及乳酸乙酯在蒸馏过程中的迁移规律，为量质摘酒以及后期的贮存、勾兑提供一定的理论指导。