Study On The Acid And Ester’s Stability Of Low-alcohol Solid-liquor Bonding Luzhou-flavor

As the change of consumer spending habits and health care consciousness enhancement, in our country, low-alcohol liquor is becoming more apparent. Low-alcohol liquor not only is beneficial to human body health,but also has the comfortable by activating blood,eliminate fatigue. At the same time, in the process of the production of low-alcohol liquor,after adsorption, filtering and other processing of base liquor, the harmful ingredients have reduced such as methanol and fusel oil in liquor so that the liquid is more advantageous to the health of the drinker.Moreover,the production of low-alcohol liquor has improved liquor yied,saved food, reduced costs,increased profits. But because the relative concentration of ethanol in flavor substances is not rich, low-alcohol liquor is not like high liquor,as the extension of storage time and the wine quality become better, on the other hand,with the increase of storage time,low-alcohol liquor taste acidity,appear precipitation, color yellow these make the liquor quality serious decline,and has brought the serious burden to the enterprise.Therefore, how to keep stable low-alcohol liquor quality is the most important problem for all workers of liquor-making industry.For luzhou-flavor liquor as the research object,this paper completed the following contents:1) On the basis of the existing reference data, adding different content and different types acid to the two different kinds of38%vol liquor,please national liquor judges to evaluat the quality of these wine,in each wine samples,selecting best tasting three wine sample seal preservation,the best results showed:Hexanoic acid:50-70mg/L;Acetic acid:5-21mg/L;Butyric acid:5-19mg/L;Lactic acid:5-17mg/L.2) After one year,testing the changes in taste and acid and ester,result showed:the taste remains the same,in A series of wine samples:hexanoic acid<butyric acid<acetic acid<lactic acid;in B series of wine samples:hexanoic acid<acetiv acid<butyric acid<lactic acid.3) Adding different content macromolecular ester in low-alcohol luzhou-flavor tofind the relationship among total acid and total ester and the concentration ofmacromolecular ester. The result showed:the concentration of purchase of esterifyingliquid is0.2%; the homemade esterifying liquid is6%D.4) Adding different type and different content metal ions to the low-grade newprogress in the finished wine to explore its relationship with the stability. The resultshowed:Mg²⁺is the best.