采用感官品评方法对13款浓香白酒原酒进行分析,将样品按不同绵甜度分成3类。对比样品风味构成得出,乳酸和乳酸乙酯等风味在A类最绵甜的酒样中含量相对较高,其乳己比稳定在1.2~1.5之间,乙乳比稳定在1.0以下,酸酯比稳定在0.6左右,醇酯比控制在0.15~0.20。通过多元线性回归方程建立浓香白酒绵甜型感官指数模型,其中乳己比和酸酯比对白酒的绵甜感官具有正向作用,在一定范围内乳己比和酸酯比越高,酒体绵甜度越高。
13 samples of Strong-flavor Baijiu raw liquor were analyzed by sensory evaluation method, and the samples were divided into 3 categories according to the level of different soft-sweet. By comparing the flavor compounds composition of the samples, it can be concluded that the flavor compounds of lactic acid and ethyl lactate are relatively high in the category A liquor samples with the most soft-sweet flavor. The ethyl lactate to ethyl hexanoate ratio was stably between 1.2 and 1.5, the ethyl acetate to ethyl lactate ratio was stably below 1.0, the acid to ethyl ratio was stable around 0.6, and the alcohol to ethyl ratio was controlled between 0.15 and 0.20. Multiple linear regression equation was used to establish the index model of soft-sweet’s sense in Strong-flavor Baijiu, in which the ethyl lactate to ethyl hexanoate ratio and the acid to ethyl ratio had a positive effect on the sense of soft-sweet in liquor, and the higher ratio had a positive effect on the improvement of soft- sweet’s level in liquor within limits.
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