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刊物期号: 200710

试论芝麻香型白酒

作者: 黄业立1,张 彬2,武金华2

地址:1.山东省白酒工业协会,山东 济南 250014;2.泰山生力源集团,山东 泰安 271000
摘要 芝麻香型白酒是目前确认的十二大香型白酒之一,属建国后的重要创新香型。其与浓清酱工艺的巧妙结合,香气成分复杂,除含适量的乙酸乙酯、己酸乙酯外,主要还含类似焦香的吡嗪类与呋喃类(甜香)、酚类(烟味)、噻唑(坚果香)、含硫化合物(葱香)等成分,这些成分以适当的比例共存时才能构成芝麻香的特有香气。芝麻香白酒的香气成分是还原糖和氨基酸在高温堆积、高温发酵条件下,糖类物质和蛋白质物质在多种微生物的协同作用下经美拉德反应形成的。生产工艺上,高淀粉、较高蛋白质配料、多微共酵、高温堆积、高温发酵、分层蒸馏、量质摘酒、长期贮存、科学勾兑构成了芝麻香型白酒的独特特征。
关键词 白酒; 芝麻香型白酒; 香气成分; 酿造工艺
中图分类号: TS262.3;TS262.39;TS261.4 文献标识码: B 文章编号: 1001-9286(2007)10-0116-04

英文标题: Discussion on Sesame-flavor Liquor

英文作者: HUANG Ye-li1, ZHANG Bin2 and WU Jin-hua2

英文地址: 1.Shandong Liquor Industry Association, Ji′nan, Shandong 250014; 2. Taishan Shengliyuan Group., Tai′an, Shandong 271000, China

英文摘要 Sesame-flavor is one of liquor flavor types and an important innovative liquor flavor type after the foundation of PRC. Sesame-flavor liquor (produced by the combination of Luzhou-flavor liquor production techniques, Maotai-flavor liquor production techniques and Fen-flavor production techniques) contains multiple flavoring compositions including ethyl acetate, ethyl caproate, pyrazine, furan, phenols, thiazole and sulfur compound etc. The coexistence of those flavoring compositions in proper proportion finally forms the special sesame flavor. Besides, the formation of the flavoring compositions of Sesame-flavor liquor is dependent on mutual reaction of sugar and proteins (maillard reaction) under the conditions of high-temperature stacking and high-temperature fermentation. The particular production techniques including raw materials of high amylum and high protein, co-fermentation of multiple microbe, high-temperature stacking, high-temperature fermentation, layered distillation, liquor storage according to liquor quality, long-term storage, and scientific blending are also important factors to form the special characteristics of sesame-flavor liquor. (Tran. by YUE Yang)
英文关键词 liquor; sesame-flavor liquor; flavoring compositions; production techniques
      

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