Why does the national standard for sauce flavored liquor stipulate the upper limit of ethyl caproate

Ethyl caproate is not used as the main index in sauce-flavored liquor, and ethyl caproate is the main aroma component and main aroma substance of strong flavor liquor. If too much ethyl caproate is contained in sauce-flavored liquor, it will cause the problem of off-flavor of liquor. If you are interested, please click on it and learn about it for free:

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Sauce-flavored liquor is mainly based on sauce aroma, slightly burnt aroma, delicate and complex, soft and unprominent, ester fragrance is soft and elegant, ester first and then sauce, the sauce fragrance is long, the aroma in the cup remains unchanged for a long time, the fragrance in the empty cup lasts for a long time, the taste is greater than the fragrance, the bitterness is moderate, and the alcohol degree is low and unchanged. The standard comment of sauce-flavored liquor is colorless and transparent, no suspended solids, no precipitation, prominent sauce aroma, elegant and delicate, elegant and long-lasting fragrance in the empty cup, soft and mellow in the mouth, and long aftertaste.

The brewing process of sauce-flavored liquor: mother grains, Daqu, crushed koji flour, sorghum (Xiasha), crushed ingredients, steamed liquor, steamed material, cooling, and koji wine tail, raw liquor storage, blending, and then storage, stirring, piling into the cellar to ferment and ferment out of the cellar, fermenting sorghum flour (rough sand). The raw material of sauce-flavored liquor is "sha", which is the local dialect of Renhuai area, referring to red tassel glutinous sorghum.

Pour the liquor into a colorless and transparent glass, observe it in natural light, and the liquor should be clear and transparent, free of suspended matter and sediment; Then smell its aroma, use your nose close to the mouth of the cup to distinguish the height of the aroma and the characteristics of the aroma; Finally, taste the taste, drink a small amount of wine and spread it on the tongue to distinguish the thinness, softness, mellowness, and roughness of the taste, as well as whether the sourness, sweetness, sweetness, and spiciness, and the presence and length of the aftertaste.

Ethyl caproate is a strong flavor liquor.

The characteristic flavor substance, although the characteristic flavor substance of this strong aroma is in soy sauce wine.

In the study, it was found that in order to ensure the typicality of its own style, the content of ethyl caproate was given an upper limit. (It should be noted that since the bottom of the cellar used for soy sauce wine brewing is also a cellar mud similar to the strong aroma, it is said that the soy sauce wine also has the aroma of the bottom of the cellar, but it cannot be overpassed, otherwise it will be off-grid).

Summary. Dear, hello, I am glad to answer for you the physical and chemical index of liquor excellent grade ethyl caproate is calculated as excellent grade 06 version of the strong aroma liquor standard, 41 to 68 degrees of high liquor excellent grade ethyl caproate content in grams per liter, grade 1 in grams per liter, 25 to 40 degrees of low-alcohol liquor are to g per liter and to grams per liter. Ethyl caproate is the main aroma of strong aroma liquor, which plays a role in increasing the prominence of the aroma of the object.

Ethyl caproate, molecular formula C8H16O2, molecular weight . used in organic synthesis, artificial flavors. used as solvents, organic synthesis intermediates and fragrances.

It has the aroma of koji and pineapple, and is used for the preparation of edible, tobacco flavor and for koji wine flavoring.

Dear, hello, I am glad to answer for you the physical and chemical index ethyl caproate of the excellent grade of liquor, the 06 version of the strong aroma liquor standard, 41 to 68 degrees of high liquor grade ethyl caproate content in grams per liter, the first grade in grams per liter, 25 to 40 degrees of low-alcohol liquor are to g per liter and to grams per liter. Ethyl caproate is the main aroma of the strong aroma type Bai Laowu liquor, which plays a role in increasing the prominence of the object fragrance. Ethyl caproate, molecular formula C8H16O2, molecular weight .

used in organic synthesis, artificial flavors. used as solvents, organic synthesis intermediates and fragrances. It has the aroma of koji and pineapple, and is used for the preparation of edible, tobacco flavor and for koji wine flavoring.

Is that possible? Every equipment has errors, and does the country allow errors?

Errors are allowed.