Study On Stability Of Low Alcohol Liquor And Its Application

With the improving of economic and cultural level, people's habits of drinking are changing from high alcohol liquor to low slowly. However, the quality of low alcohol liquor decrease with the increasing of storing time, which restrains its development of low alcohol liquor seriously and induces large economic loss to factories. Low alcohol liquor is becoming main body of the world liquor market today, so how to make it more stable has become a technical problem under solving.This thesis studies "Study on Stability of Low Alcohol Liquor and Its Application" with contemporary chromatogram and spectrum, analyze the Fen-flavor liquor, which is based on the theory of QSAR/QSPR and has finished as follows :1.this thesis makes a detailed study on associated action of ethanol -water system through determining the volume contraction of ethanol -water system, Vis-IR spectrum and 1H NMR, the research results indicated that alcoholicity of liquor affect associated intensity of ethanol -water system, at the same time, a new method of determination of ethanol concentration in alcoholic beverage is based on the associated action of ethanol-water system.2.Fen liquor of the same liquor age and different alcoholicity and storage period was studied. The research results indicated that liquor of high alcoholicity had stronger stability during storage (its main flavoring components esters reduced little with the increase of liquor age, however,the great quality changes presented for liquor of low alcoholicity andJiangdu liquor during storage (esters reduced more with the increase of liquor age).3.We measured the reaction rate constant (k) of esters in a variety of conditions, made correlative analysis about the relations between k and such factors as the constant of molecular structure and hydrolysis condition. The results show that the values of k drop dramatically with the increment of polarization effect index (PEI(R)) but appear a kind of positive correlation to the system dielectric constant( e ).Based on this founding, we derive a equation which can explain the hydrolysis phenomenon of fatty acid ethyl ester compounds in different conditions quantitatively : lgk=a+blg PEI(R)+clg e .4.Based on all of research, we have studied that how did the combination behavior between stabilizer and fatty acid ethyl esters. We also found the way to determine the combination constants(A) between them quantificationaly. In addition, we deduced and validated quantificational mathematic expression between hydrolysis rate constants(k) of fatty acid ethyl ester and the concentration(M) of stabilizer :k=k'/(1+AM). Then we build methods restraining hydrolysis of esters in liquor The result shows that stabilizer could restrain the hydrolysis reaction of fatty acid ethyl ester. When applying the stabilizer to the practice of increasing and stabilizing the quality of low alcohol liquor, a satisfied result has achieved.