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中国精品科技期刊2020
杨荣,华进,周亚宾. 白酒酿造过程中乳酸乙酯产生机理及“降乳”技术研究进展[J]. 食品工业科技,2024,45(20):398−406. doi: 10.13386/j.issn1002-0306.2023110117.
引用本文: 杨荣,华进,周亚宾. 白酒酿造过程中乳酸乙酯产生机理及“降乳”技术研究进展[J]. 食品工业科技,2024,45(20):398−406. doi: 10.13386/j.issn1002-0306.2023110117.
YANG Rong, HUA Jin, ZHOU Yabin. Progress in the Research of the Mechanism of Ethyl Lactate Production and ''Ethyl Lactate Reduction'' Techniques in the Baijiu Brewing Process[J]. Science and Technology of Food Industry, 2024, 45(20): 398−406. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023110117.
Citation: YANG Rong, HUA Jin, ZHOU Yabin. Progress in the Research of the Mechanism of Ethyl Lactate Production and ''Ethyl Lactate Reduction'' Techniques in the Baijiu Brewing Process[J]. Science and Technology of Food Industry, 2024, 45(20): 398−406. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023110117.

白酒酿造过程中乳酸乙酯产生机理及“降乳”技术研究进展

Progress in the Research of the Mechanism of Ethyl Lactate Production and ''Ethyl Lactate Reduction'' Techniques in the Baijiu Brewing Process

  • 摘要: 白酒中乳酸乙酯的含量与白酒酿造过程密切相关,这使得白酒中乳酸乙酯的含量难以控制。乳酸乙酯含量偏高会负面影响白酒风味和人体饮后舒适度。因此,分析乳酸乙酯的产生机理,确保其在不同香型白酒中的适宜浓度,对酒企生产和消费者的健康饮用具有重要指导意义。本文阐述了白酒中乳酸乙酯由乳酸和乙醇经酯化反应和化学反应合成的机理,总结了其在白酒中产香增味的作用及不同香型白酒中乳酸乙酯含量的标准,并探讨了在酿造原料、酒曲、乳酸降解菌、微生物相互作用、封窖方式、蒸馏设备、蒸馏压力、摘酒顺序、白酒陈化工艺中的“降乳”措施;分析了“降乳”措施对白酒品质、感官、出酒率的影响,以及部分酒企的实际应用情况,并提出了未来应从生物技术、基因工程、代谢工程方面探索和优化更加高效、环保的“降乳”技术。本研究旨在为“降乳”技术在白酒酿造中的进一步应用提供一些参考。

     

    Abstract: The content of ethyl lactate in baijiu is difficult to control owing to its high dependent on the brewing process. However, high levels of ethyl lactate can negatively affect the flavor of Baijiu and the after-effects of consumption. Therefore, analyzing the production mechanism of ethyl lactate and ensuring its appropriate concentration in different flavored baijiu holds significant guiding implications for both the production of distilleries and the healthy consumption of consumers. This article elaborates on the mechanism of ethyl lactate production from lactic acid and ethanol through esterification and chemical reactions in Baijiu, summarizes its effects on aroma production and taste enrichment, and sets standards for ethyl lactate content in different flavored Baijiu. Furthermore, this review discusses the measures utilized to control the content of ethyl lactate in Baijiu production, including raw materials, Jiuqu, lactic acid-degrading bacteria, microbial interactions, sealing methods, distillation equipment, distillation pressure, sequence, and aging process. It also analyzes the effects of lactate reduction measures on the quality, taste, and yield of baijiu, as well as the practical application of these measures in some Baijiu enterprises. The study proposes that future exploration and optimization of more efficient and environmentally friendly techniques of lactate reduction should focus on biotechnology, including genetic and metabolic engineering to provide reference for the further application of lactate reduction techniques in Baijiu brewing.

     

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