Investigation on Fen-flavor Xiaoqu Liquor and the Formulation of Its National Standards

Fen-flavor Xiaoqu liquor could be divided into two types according to its production techniques: Xiaoqu liquor by traditional method and Xiaoqu liquor by Sichuan method(pure rhizopus species fermentation).There are great differences in main flavoring compositions for the two types of liquor as follows: compared with Xiaoqu liquor by Sichuan method,total acids content and total esters content in Xiaoqu liquor by traditional method are higher especially the content of ethyl acetate(1.5～2 times) and ethyl lactate(2～4 times),and the content of n-propyl alcohol in Xiaoqu liquor is far higher,however,the content of fusel oil in Xiaoqu liquor by traditional method is lower.Besides,the taste of Fen-flavor Xiqoqu liquor by traditional method is better(mellow and full taste).Some recommendations were put forward in this paper in the formulation of national standards of Fen-flavor Xiaoqu liquor: 1.the formulated standards should be representative;2.the formulation could refer to 2006 national standards for liquor of other types;3.to maintain the advanced nature and the individuality in the formulation of the standards;4.to consider how to use the latest research achievements in the formulation.(Tran.by YUE Yang)