[實施發明之形態]
＜蒸餾酒＞
本發明之蒸餾酒，只要是藉由蒸餾製造而成者則不特別限制，較佳為單式蒸餾酒類。其可舉出例如烈酒、燒酒、蘭姆酒、白蘭地、琴酒、威士忌等，但不限定於此。當蒸餾酒為燒酒時，可為連續式蒸餾燒酒(甲類燒酒，酒精含量：未達36v/v%)或單式蒸餾燒酒(乙類燒酒，酒精含量：45v/v%以下)，而單式蒸餾燒酒(乙類燒酒)為特佳之樣態。燒酒的原料不特別限制，可適宜使用例如米、麥、甘薯、黑糖、蕎麥、栗子、酒粕、糖蜜等，但不限定於此。此外，於蒸餾時若添加規定物質以外的物質，則於酒稅法上非分類為燒酒；而於本發明中，於燒酒中添加其他物質時則亦屬燒酒。於本說明書中，係規定為在烈酒中添加其他物質時，亦包含於烈酒中。
本發明之蒸餾酒，按蒸餾酒的酒精含量每1v/v%係含有2μg/L以上的4-甲基-1-戊醇。4-甲基-1-戊醇係以具有堅果般的香氣為特徵。4-甲基-1-戊醇與減少蒸餾酒的酒精刺激感有關實屬意外發現。蒸餾酒中之4-甲基-1-戊醇的含量，按蒸餾酒的酒精含量每1v/v%為2μg/L以上，較佳為3μg/L以上，更佳為5μg/L以上，更佳為8μg/L以上，更佳為10μg/L以上，更佳為15μg/L以上。蒸餾酒中之4-甲基-1-戊醇的含量的上限可視需求來設定。例如，4-甲基-1-戊醇的含量的上限可設定為按蒸餾酒的酒精含量每1v/v%為 10000μg/L以下，較佳為5000μg/L以下，更佳為4000μg/L以下，更佳為3000μg/L以下，更佳為2000μg/L以下，更佳為1000μg/L以下，更佳為900μg/L以下，更佳為700μg/L以下，更佳為600μg/L以下。4-甲基-1-戊醇不特別限定，能以周知方法來測定。例如，可利用本說明書中所說明的方法來測定。
本發明之蒸餾酒，除4-甲基-1-戊醇外，或取而代之按蒸餾酒的酒精含量每1v/v%含有1μg/L以上的乙酸己酯。乙酸己酯係以微量芳香成分形式含於各種果物等。乙酸己酯與減少蒸餾酒的酒精刺激感有關實屬意外發現。蒸餾酒中之乙酸己酯，按蒸餾酒的酒精含量每1v/v%為1μg/L以上，較佳為2μg/L以上，更佳為3μg/L以上。蒸餾酒中之乙酸己酯的含量的上限可視需求來設定。例如，乙酸己酯的含量的上限可設定為按蒸餾酒的酒精含量每1v/v%為1000μg/L以下，較佳為500μg/L以下，更佳為400μg/L以下，更佳為300μg/L以下，更佳為250μg/L以下，更佳為150μg/L以下，更佳為100μg/L以下，更佳為70μg/L以下。乙酸己酯不特別限定，能以周知方法來測定。例如，可利用本說明書中所說明的方法來測定。就4-甲基-1-戊醇及乙酸己酯之各成分，雖有減少酒精刺激感之效果，若同時含有兩成分時，則可獲得更佳之效果。較佳的是，4-甲基-1-戊醇的含量按蒸餾酒的酒精含量每1v/v%為2～10000μg/L，且乙酸己酯按蒸餾酒的酒精含量每1v/v%為1～1000μg/L。
本發明之蒸餾酒係進一步按蒸餾酒的酒精含量每1v/v%含有0.01mg/L以上的乙酸異戊酯。乙酸異戊酯係以具有果實般的香氣為特徵。乙酸異戊酯與減少蒸餾酒的酒精刺激感有關實屬意外發現。蒸餾酒中之乙酸異戊酯的含量，按蒸餾酒的酒精含量每1v/v%為0.01mg/L以上，較佳為0.05mg/L以上，更佳為0.1mg/L以上、0.2mg/L以上，更佳為0.5mg/L以上，更佳為0.75mg/L以上，更佳為1mg/L以上，更佳為2mg/L以上。蒸餾酒中之乙酸異戊酯的含量的上限可視需求來設定。例如，乙酸異戊酯的含量的上限可設定為按蒸餾酒的酒精含量每1v/v%為20mg/L以下，較佳為15mg/L以下，更佳為10mg/L以下，更佳為9mg/L以下，更佳為8mg/L以下，更佳為6mg/L以下。乙酸異戊酯不特別限定，能以周知方法來測定。例如，可利用本說明書中所說明的方法來測定。乙酸異戊酯若與4-甲基-1-戊醇及乙酸己酯的至少1種以上共同存在於蒸餾酒中，則可獲得更佳之效果。較佳的是，乙酸異戊酯的含量按蒸餾酒的酒精含量每1v/v%為0.01～20mg/L，且4-甲基-1-戊醇的含量按蒸餾酒的酒精含量每1v/v%為2～10000μg/L。較佳的是，乙酸異戊酯的含量按蒸餾酒的酒精含量每1v/v%為0.01～20mg/L，且乙酸己酯的含量按蒸餾酒的酒精含量每1v/v%為1～1000μg/L。
再者，於本發明之蒸餾酒中，可降低苯乙醇含量。苯乙醇的含量愈少，則蒸餾酒愈優良。此可抑制苯乙醇所引起的焦臭味，且可對蒸餾酒賦予無餘味及華麗的香氣。蒸餾酒中之苯乙醇的含量可設為按蒸餾酒的酒精含量每1v/v%，較佳為12mg/L以下，更佳為11mg/L以下，更佳為10mg/L以下，更佳為9mg/L以下，更佳為7mg/L以下，更佳為5mg/L以下，更佳為4mg/L以下。苯乙醇含量愈低愈佳，從而無需設定下限；若有必要時，可設為按蒸餾酒的酒精含量每1v/v%為0.01mg/L以上，較佳為0.05mg/L以上，更佳為0.1mg/L以上，更佳為0.5mg/L以上，更佳為1mg/L以上。苯乙醇不特別限定，能以周知方法來測定。例如，可利用本說明書中所說明的方法來測定。苯乙醇與4-甲基-1-戊醇及乙酸己酯的至少1種以上共同存在於蒸餾酒時，含量愈少愈可獲得更佳之效果。較佳的是，蒸餾酒中之苯乙醇的含量按蒸餾酒的酒精含量每1v/v%為0.01～12mg/L，且4-甲基-1-戊醇的含量按蒸餾酒的酒精含量每1v/v%為2～10000μg/L。較佳的是，蒸餾酒中之苯乙醇的含量按蒸餾酒的酒精含量每1v/v%為0.01～12mg/L，且乙酸己酯的含量按蒸餾酒的酒精含量每1v/v%為1～1000 μg/L。
本發明之蒸餾酒的酒精含量不特別限定，可定為例如1v/v%以上，較佳為10v/v%以上，更佳為25v/v%以上。蒸餾酒中之酒精的含量的上限可視需求來設定。例如，蒸餾酒的酒精含量的上限可設定為99v/v%以下，較佳為60v/v%以下，更佳為50v/v%以下，更佳為45v/v%以下。酒精含量能以周知方法來測定。例如，可利用本說明書中所說明的方法來測定。
＜蒸餾酒的製造＞
本發明之蒸餾酒可藉由將選自4-甲基-1-戊醇及乙酸己酯的至少1種以上在蒸餾酒中的含量調整於上述所說明的範圍而得。再者，亦可將蒸餾酒中之乙酸異戊酯含量調整於上述所說明的範圍。
此等成分的調整，可於蒸餾酒製造的任何階段進行，且不拘其方式。雖不予限定，於蒸餾酒製造時，可在酒醪(醪)調製步驟、蒸餾酒醪之步驟的至少一項步驟中調整此等成分。亦即，可於蒸餾製造的任何階段，測定所欲調整之成分的含量，並基於測定結果，進行所需之操作(藉由蒸餾、分餾使該成分的含量增加；添加、去除或稀釋該成分等)，而將該成分的含量調整於設定的範圍。或者，測定該成分之結果，判明該成分的含量處於設定的範圍內時，可理解無需獨立進行調整該成分的含量之步驟。
以下，以燒酒的製造為例加以說明，惟對於其他的蒸餾酒亦可同樣地適用判斷。
本發明中的燒酒，可藉由包含獲得一次酒醪(醪)之步驟(一次釀造)、獲得二次酒醪之步驟(二次釀造)及蒸餾二次酒醪之步驟而成的製法而得。於此，蒸餾步驟可進行至蒸餾液的酒精含量達特定值為止。一次酒醪、二次酒醪的製造方法，只要是一般所實施之方法則不特別限定。於燒酒製造時，有時亦會實施三次、四次釀造等多階釀造，惟可理解只要進行前述之蒸餾步驟，則可發揮本發明之效果。以下說明以二階釀造製造麥燒酒之實例，惟本業者可參照該說明來製造其他的蒸餾酒。
獲得一次酒醪之步驟：於酒麴中加入水與酵母並混合，在既定的條件下使酵母繁殖至發酵所需程度的酵母數，而製成一次酒醪。獲得一次酒醪之步驟係稱一次釀造。酒麴若為一般燒酒使用的麴，則其原料、麴菌的種類、製麴方法亦不特別限定。麴菌一般係使用白麴菌(Aspergillus. kawachii、Aspergillus. usami)、黑麴菌(Aspergillus. awamori)、黃麴菌(Aspergillus. oryzae)等。
若無酒麴時，可使用在經利用一般方法蒸過的米、麥等榖物原料，或經粉碎處理等的米、麥等榖物原料中，添加α-澱粉酶或葡萄糖澱粉酶等液化酵素及糖化酵素者來取而代之。此時，有關酵素劑的選擇、添加量，只要可使酵母繁殖定不特別限定。
酵母只要是具有酒精發酵能力者則不特別限定。可使用一般使用於酒類的酵母如葡萄酒酵母、清酒酵母、威士忌酵母、燒酒酵母等。其使用形態亦不特別限定，例如可為封入安瓶等容器的液體狀物質，亦可為乾燥酵母等。
獲得二次酒醪之步驟：於一次酒醪中加入釀造原料與水並混合，在既定的條件下使其發酵而製成二次酒醪。獲得二次酒醪之步驟係稱二次釀造。此時，係將經蒸煮步驟後的麥作為全部或部分的釀造原料使用。
可使用於本發明之麥的形態不特別限定。可為生麥或者經切斷成適當的大小者，亦可為採收後經冷凍保存者。又，也可為經實施乾燥、切斷、粉碎處理等加工處理者。麥的品種亦不特別限定。
於本發明中，經洗淨原料麥等一般的前處理步驟後，實施蒸煮步驟。使用於蒸煮步驟的裝置(蒸煮機)，只要是一般使用於燒酒之蒸煮步驟者則不特別限定，但由於必須長時間維持溫度，可使用可密閉的裝置，例如批次式蒸煮機。
蒸煮步驟(1)係為了使麥α化之步驟，為使麥升溫，而對裝置內通入水蒸氣。之後，利用蒸煮步驟(2)，使麥中的澱粉進行α化。此外，於蒸煮步驟(3)中，可在不燒焦的程度下通入蒸氣，惟亦可停止蒸氣。另外，亦可以打開裝置，然而為了防止污染、溫度下降等狀況，以密閉狀態為佳。以往的麥燒酒用之麥，並未進行本發明之蒸煮步驟(3)，而是於蒸煮步驟(2)完成後，藉由強制送風等方式進行冷卻。
經蒸煮步驟之麥，冷卻後立即以破碎機進行破碎並投入二次酒醪內。麥的破碎方法只要是使用於一般的麥燒酒製造方法之方式則不特別限定。一般使用於麥燒酒的破碎方法可舉出切碎型、滾筒式、錘式粉碎式、切斷式等。
添加於二次酒醪之麥的量，只要是可賦予本發明之效果的量則不特別限定。一般在麥燒酒中添加於二次酒醪之釀造原料的重量，相對於添加於一次酒醪之酒麴或者穀類的重量，例如可取約2～5倍。
(含糖物質)
除經實施蒸煮步驟之麥外，亦可將含糖物質添加於二次酒醪中。含糖物質可舉出米、麥(大麥、裸麥、小麥、野燕麥、青稞等)、蕎麥、玉米、小米、稷、日本粟等穀類、馬鈴薯、芋頭、菊芋、日本薯蕷、山藥、野生日本薯蕷等根莖類、南瓜、番茄、胡蘿蔔等蔬菜類、椰棗(椰棗樹)等果實類等。穀類、根莖類等必須使澱粉α化之含糖物質，係於實施一般的蒸煮步驟後再使用。
經實施本發明之蒸煮步驟的麥與含糖物質的重量比，只要是可賦予本發明效果之範圍則不特別限定，可因應期望的品質適宜選擇而決定。
(酵素劑)
於一次酒醪、二次酒醪的發酵過程中，以促進發酵、提升酒精產率、促進生成酯類等令人喜愛的香氣等為目的，亦可添加市售的酵素劑。一般使用於燒酒製造的酵素劑有α澱粉酶、葡萄糖澱粉酶、纖維素酶、聚木醣酶、脂酶等。
蒸餾
將停止發酵後的二次酒醪置入蒸餾機，實施蒸餾獲得燒酒的原酒。蒸餾方法只要是可賦予本發明效果則不特別限定。使用於一般燒酒製造的蒸餾方法有常壓蒸餾及減壓蒸餾。
常壓蒸餾係於大氣壓下蒸餾二次酒醪後獲得原酒，一般可製得力道強勁、口味具層次感酒質的原酒。減壓蒸餾由於係使用真空幫浦等，將蒸餾機內的氣壓，減壓至較大氣壓力更低的氣壓後進行蒸餾而獲得原酒，一般可製得具有柔和且輕快酒質的原酒。任一種蒸餾方法、蒸餾操作，只要是能賦予本發明效果之範圍，則可因應期望的品質來實施。
於本發明中，蒸餾係進行至蒸餾液的酒精含量達特定值為止。以蒸餾液的酒精含量為指標進行蒸餾，可有效減少所得燒酒原酒的燒酒臭味或焦臭味。於本發明中，蒸餾可進行至蒸餾液的酒精含量成為例如65v/v%、62v/v%、60v/v%、58v/v%、55v/v%、50v/v%、44v/v%、43v/v%、42v/v%、41v/v%或40v/v%、38v/v%、36v/v%為止。
其他步驟：在如上述所說明之蒸餾酒之製造方法中，亦可進一步進行其他步驟。此種步驟，只要不損及本發明之效果則不特別限定。一般蒸餾酒製造過程中的作法，雖不予限制，有時會有與於不同條件下，如過濾、離子交換樹脂處理、活性碳處理、儲存於木製儲存容器(例如樫木酒樽)、在桶槽及甕等容器內熟成等方式所製造的原酒，進行混合等。該等處理亦可單獨或經過組合後實施。
＜容器裝酒精飲料＞
本發明係進一步提供容器裝酒精飲料。該酒精飲料，只要含有本發明之蒸餾酒作為原料用酒精，則種類、製法、原料等不特別限定。而且，可進一步含有其他的原料用酒精(以糖蜜為原料的中性烈酒、以穀物為原料的穀物烈酒等)、釀造酒類(清酒、果實酒等)、發泡酒、混成酒類(合成清酒、甜味果實酒、利口酒等)等可飲用之酒精的1種或多種。容器的形態不受任何限制，可舉出以塑膠為主成分的成形容器、金屬罐、與金屬箔或塑膠膜積層而成的層合紙容器、玻璃瓶等。作成容器裝酒精飲料時，作為容量，宜使本發明之蒸餾酒含有0.01～100%。作為容量，較佳為4%以上、12%以上、20%以上、28%以上、36%以上、50%以上。
＜成分分析＞
成分分析可依以下方法來進行。於本發明中，除非特別記載，否則係根據以下方法來進行各成分的分析或測定。
(1)酒精含量
酒精含量可使用震動式密度計來測定。更詳而言之，係將作為測定對象的酒精飲料藉由過濾或超音波處理，調製成經去除二氧化碳的試料，接著，將該試料進行直火蒸餾，所得蒸餾液於15℃測定密度，使用國稅廳規定分析法(平成19年國稅廳訓令第6號，平成19年6月22日修訂)附表之「第2表酒精分與密度(15℃)及比重(15/15℃)換算表」進行換算，求得酒精含量。未達1.0(v/v)%的酒精含量，可透過使用國稅廳規定分析法3-4(酒精分)記載之「B)氣相層析分析法」來測定。
(2)關於4-甲基-1-戊醇、乙酸己酯、乙酸異戊酯、苯乙醇
此等成分不予限定，可藉由設定為以下條件的氣相層析法來進行。
GC-MS分析條件：
將作為試料的蒸餾酒，依以下條件供予至氣相層析質譜儀(GC-MS)。GC的分析條件如下：
GC裝置：Agilent Technologies GC-MSD
GC烘箱溫度條件：40℃(5分鐘)-6℃/min-240℃
質量分析(MS)條件
四極設定值：150
離子源設定值：230
面積值算出條件
總離子模式
質量(LOW)：35
質量(HIGH)：550
管柱：DB-WAXETR 60m、內徑320μm、膜厚0.25μm
試料前處理條件：將試料80μL與內標準物質(癸酸甲酯20ppm酒精水溶液)20μL於20mL螺旋蓋小瓶中混合。
動態頂空注入分析條件
裝置：GERSTEL公司MPS
吸附劑：TENAX
試料氣化溫度：80℃
試料氣化用氣體供給量：3000ml
試料氣化用氣體供給速度：100ml/min
試料氣化用氣體種類：氮氣
譜峰保持時間：藉由MS的解析來進行成分及濃度的鑑定。
＜發明之效果＞
根據本發明，可提供一種可減少酒精刺激感的蒸餾酒。該蒸餾酒亦可具有無餘味或華麗的香氣。
[實施例]
以下示出本發明之具體例。惟，以下之具體例係以理解本發明為目的者，而非意圖限定本發明之範圍。
[實施例1] 本發明品的製造
一次釀造係如下進行。麥麴係使用一般在麥燒酒的製造中所使用的一般燒酒黑麴菌(河內菌黑麴NK)，依循常用方法進行製麴。具體而言，係使用燒酒用黑麴自動滾筒型製麴機將麥進行製麴，於42～48小時後出麴，而得到麥麴。於發酵用桶槽中加入麥麴6kg及水7.2L，並添加倒入酵母(後述之原酒A、F使用鹿兒島5號，原酒B使用鹿兒島4號，原酒C使用協會S-4號，原酒D使用協會1081號，原酒E使用協會1071號)使酵母數最終濃度成為105
cell/mL，於常溫下進行發酵約5日。
二次釀造係如下進行。於藉由一次釀造而得之一次酒醪中分別投入一般蒸煮麥12kg與水20L，於常溫下進行二次發酵約9日。
前述之一般蒸煮麥係如下製造。將麥投入燒酒用黑麴自動滾筒型製麴機，實施一般的蒸煮步驟。具體而言，將麥投入燒酒用黑麴自動滾筒型製麴機內並泡水約60分鐘後，進行除水60分鐘。其後，對燒酒用黑麴自動滾筒型製麴機持續送入蒸氣約60分鐘，然後停止送入蒸氣，藉由將外部氣體強制送入蒸煮機內而進行冷卻約30分鐘。
蒸餾步驟係如下進行。將二次釀造完成後的麥燒酒酒醪(二次酒醪)以減壓蒸餾法蒸餾至蒸餾液全體的酒精含量成為55v/v%以上，而得到原酒A、B、C、D、E。
又，將與原酒A相同的麥燒酒酒醪在減壓下減壓蒸餾至蒸餾液全體的酒精含量成為43v/v%，而得到原酒F。將原酒A、B、C、D、E及F以原酒F的比例成為50v/v%以下的方式混合並加水，而得到酒精含量25v/v%的麥燒酒。將其作為本發明品，使用於以下的探討。
[試驗例1] 成分分析
針對實施例1中所製造的本發明品進行成分分析與官能評定。作為比較，對於既有的麥燒酒亦同樣地進行分析。本試驗中所使用之習知品為7種品牌(A～G)(表1)。
(1)成分分析
將本發明品與既有的麥燒酒A～G之各1mL添加於20mL螺旋蓋小瓶中，以9mL的天然水(商品名：三得利 南阿爾卑斯天然水)稀釋後添加3g的鹽，加以混合而調製成分析用之試料。
依循上述所記載之條件，將試料供予氣相層析分析。針對4-甲基-1-戊醇及乙酸己酯各者，檢測對應之譜峰並進行定量。
(2)官能評定
針對本發明品及既有的麥燒酒A～G的酒精刺激感，實施官能評定。由訓練有素的3位官能檢查員進行官能評定，經協調後決定各試樣的評定結果。評定基準如下：
◎：未感到刺激感
○：幾乎未感到刺激感
△：些許感到刺激感
×：感到刺激感
(3)結果
將結果示於表1。本發明品與既有的麥燒酒相比，顯示乙酸己酯與4-甲基-1-戊醇的含量較高。而且，本發明品與既有的麥燒酒相比，顯示酒精刺激感大幅減少。
其間接表明本發明品之獨特成分的4-甲基-1-戊醇與乙酸己酯係有助於減少蒸餾酒的酒精刺激感。
[試驗例2]
於試驗例1中，確認判明為本發明特有的成分對酒精刺激感的影響。
於試驗例1中所使用之既有的麥燒酒B(酒精度數25v/v%)中添加4-甲基-1-戊醇或乙酸己酯。如表2所示改變添加後的含量(水準1～20)。將其作為試料，針對減少酒精刺激感之效果，實施官能評定。由訓練有素的3位官能檢查員進行官能評定，經協調後決定各試樣的評定結果。評定基準如下：
◎：未感到刺激感
○：幾乎未感到刺激感
△：些許感到刺激感
×：感到刺激感
結果
藉由在燒酒B中添加4-甲基-1-戊醇，顯示麥燒酒的酒精刺激感減少。當麥燒酒的酒精每1v/v%的4-甲基-1-戊醇的含量為2.7μg/L以上時，可獲得明顯的效果。惟，可知麥燒酒的酒精每1v/v%的4-甲基-1-戊醇含量超過5000μg/L時，會明顯聞到4-甲基-1-戊醇特有的堅果般的香氣，而有可能損及原本的香味平衡。由此，係以使蒸餾酒的酒精每1v/v%的4-甲基-1-戊醇為5000μg/L以下。又，尤其是就水準4至水準7，可減少酒精刺激感，且香味中可感到無餘味，飲料均衡性良好而極佳。
藉由在燒酒B中添加乙酸己酯，顯示麥燒酒的酒精刺激感減少。當麥燒酒的酒精每1v/v%的乙酸己酯的含量為1.1μg/L以上時，可獲得明顯的效果。惟，可知酒精每1v/v%的乙酸己酯含量超過500μg/L時，會聞到乙酸己酯特有的華麗香氣，而有可能損及原本的香味平衡。由此，係以使酒精每1v/v%的乙酸己酯含量為500μg/L以下。又，尤其是就水準15至水準19，可減少酒精刺激感，且香味中可感到無餘味，飲料均衡性良好而極佳。
[試驗例3]
進而確認判明本發明品特有的成分對酒精刺激感的影響。藉由在市售酒精含量40v/v%的烈酒(商品名：SUNTORY VODKA 80 PROOF)中加水，而調製成酒精含量10v/v%的烈酒。
於烈酒(酒精度數10v/v%)中添加4-甲基-1-戊醇或乙酸己酯。如表3所示改變添加後的含量(水準21～40)。將其作為試料，針對減少酒精刺激感之效果，實施官能評定。由訓練有素的3位官能檢查員進行官能評定，經協調後決定各試樣的評定結果。評定基準如下：
◎：未感到刺激感
○：幾乎未感到刺激感
△：些許感到刺激感
×：感到刺激感
結果
藉由在烈酒中添加4-甲基-1-戊醇，顯示烈酒的酒精刺激感減少。當烈酒的酒精每1v/v%的4-甲基-1-戊醇的含量為2.0μg/L以上時，可獲得明顯的效果。惟，可知酒精每1v/v%的4-甲基-1-戊醇含量超過5000μg/L時，會明顯聞到4-甲基-1-戊醇特有的堅果般的香氣，而有可能損及原本的香味平衡。由此，係以使酒精每1v/v%的4-甲基-1-戊醇為5000μg/L以下。
藉由在烈酒中添加乙酸己酯，顯示烈酒的酒精刺激感減少。當烈酒的酒精每1v/v%的乙酸己酯的含量為1.0μg/L以上時，可獲得明顯的效果。惟，可知酒精每1v/v%的乙酸己酯含量超過500μg/L時，會明顯聞到乙酸己酯特有的華麗香氣，而有可能損及原本的香味平衡。由此，係以使酒精每1v/v%的乙酸己酯含量為500μg/L以下。[The form of implementing the invention]
＜Distilled liquor＞
The distilled liquor of the present invention is not particularly limited as long as it is produced by distillation, and it is preferably a single distilled liquor. Examples thereof include spirits, shochu, rum, brandy, gin, and whiskey, but are not limited to these. When the distilled spirit is shochu, it can be continuous distilled shochu (Class A shochu, alcohol content: less than 36v/v%) or single distilled shochu (Class B shochu, alcohol content: 45v/v% or less), and single Distilled shochu (B-type shochu) is particularly good. The raw material of shochu is not particularly limited, and for example, rice, wheat, sweet potato, brown sugar, buckwheat, chestnut, sake dregs, molasses, etc. can be suitably used, but it is not limited thereto. In addition, if substances other than the prescribed substances are added during distillation, they are not classified as shochu in the liquor tax law; and in the present invention, when other substances are added to shochu, it is also classified as shochu. In this specification, it is stipulated that when other substances are added to spirits, they are also included in spirits.
The distilled liquor of the present invention contains more than 2 μg/L of 4-methyl-1-pentanol per 1 v/v% of the alcohol content of the distilled liquor. 4-Methyl-1-pentanol is characterized by a nut-like aroma. It is an unexpected discovery that 4-methyl-1-pentanol is related to reducing the alcohol irritation of distilled spirits. The content of 4-methyl-1-pentanol in the distilled wine is 2μg/L or more per 1v/v% of the alcohol content of the distilled wine, preferably 3μg/L or more, more preferably 5μg/L or more, more It is preferably 8 μg/L or more, more preferably 10 μg/L or more, and even more preferably 15 μg/L or more. The upper limit of the content of 4-methyl-1-pentanol in distilled spirits can be set according to requirements. For example, the upper limit of the content of 4-methyl-1-pentanol can be set to less than 10000μg/L per 1v/v% of the alcohol content of distilled spirits, preferably less than 5000μg/L, more preferably less than 4000μg/L , More preferably 3000 μg/L or less, more preferably 2000 μg/L or less, more preferably 1000 μg/L or less, more preferably 900 μg/L or less, more preferably 700 μg/L or less, and more preferably 600 μg/L or less. 4-methyl-1-pentanol is not particularly limited, and can be measured by a known method. For example, it can be measured by the method described in this specification.
In addition to 4-methyl-1-pentanol, the distilled wine of the present invention, or instead, contains more than 1 μg/L of hexyl acetate per 1 v/v% of the alcohol content of the distilled wine. Hexyl acetate is contained in various fruits and the like in the form of trace aromatic components. It is an unexpected discovery that hexyl acetate is related to reducing the alcohol irritation of distilled spirits. The hexyl acetate in the distilled wine is 1 μg/L or more per 1 v/v% of the alcohol content of the distilled wine, preferably 2 μg/L or more, and more preferably 3 μg/L or more. The upper limit of the content of hexyl acetate in the distilled liquor can be set according to requirements. For example, the upper limit of the content of hexyl acetate can be set to 1000 μg/L or less per 1 v/v% of the alcohol content of distilled spirits, preferably 500 μg/L or less, more preferably 400 μg/L or less, and more preferably 300 μg/L L or less, more preferably 250 μg/L or less, more preferably 150 μg/L or less, more preferably 100 μg/L or less, still more preferably 70 μg/L or less. Hexyl acetate is not particularly limited, and can be measured by a known method. For example, it can be measured by the method described in this specification. Regarding the components of 4-methyl-1-pentanol and hexyl acetate, although they have the effect of reducing alcohol irritation, if both components are contained at the same time, a better effect can be obtained. Preferably, the content of 4-methyl-1-pentanol is 2～10000μg/L per 1v/v% of the alcohol content of distilled wine, and hexyl acetate is 2～10000μg/L per 1v/v% of the alcohol content of distilled wine 1～1000μg/L.
The distilled wine of the present invention further contains 0.01 mg/L or more of isoamyl acetate per 1 v/v% of the alcohol content of the distilled wine. Isoamyl acetate is characterized by a fruit-like aroma. It is an unexpected discovery that isoamyl acetate is related to reducing the alcohol irritation of distilled spirits. The content of isoamyl acetate in the distilled wine is 0.01mg/L or more per 1v/v% of the alcohol content of the distilled wine, preferably 0.05mg/L or more, more preferably 0.1mg/L or more, 0.2mg/ L or more, more preferably 0.5 mg/L or more, more preferably 0.75 mg/L or more, more preferably 1 mg/L or more, and even more preferably 2 mg/L or more. The upper limit of the content of isoamyl acetate in distilled spirits can be set according to requirements. For example, the upper limit of the content of isoamyl acetate can be set to be 20 mg/L or less per 1 v/v% of the alcohol content of distilled spirits, preferably 15 mg/L or less, more preferably 10 mg/L or less, and more preferably 9 mg /L or less, more preferably 8 mg/L or less, more preferably 6 mg/L or less. Isoamyl acetate is not particularly limited, and can be measured by a known method. For example, it can be measured by the method described in this specification. If isoamyl acetate and at least one of 4-methyl-1-pentanol and hexyl acetate coexist in distilled spirits, better effects can be obtained. Preferably, the content of isoamyl acetate is 0.01-20 mg/L per 1 v/v% of the alcohol content of distilled wine, and the content of 4-methyl-1-pentanol is per 1 v/L of the alcohol content of distilled wine. v% is 2～10000μg/L. Preferably, the content of isoamyl acetate is 0.01-20 mg/L per 1 v/v% of the alcohol content of distilled wine, and the content of hexyl acetate is 1-1000 μg per 1 v/v% of the alcohol content of distilled wine /L.
Furthermore, in the distilled liquor of the present invention, the content of phenylethyl alcohol can be reduced. The less phenylethyl alcohol content, the better the distilled spirit. This can suppress the burnt odor caused by phenethyl alcohol, and can impart no aftertaste and gorgeous aroma to the distilled liquor. The content of phenylethyl alcohol in distilled liquor can be set per 1v/v% of the alcohol content of distilled liquor, preferably 12mg/L or less, more preferably 11mg/L or less, more preferably 10mg/L or less, more preferably It is 9 mg/L or less, more preferably 7 mg/L or less, more preferably 5 mg/L or less, and even more preferably 4 mg/L or less. The lower the phenethyl alcohol content, the better, so there is no need to set a lower limit; if necessary, it can be set to be 0.01mg/L or more per 1v/v% of the alcohol content of distilled spirits, preferably 0.05mg/L or more, more preferably It is 0.1 mg/L or more, more preferably 0.5 mg/L or more, and even more preferably 1 mg/L or more. Phenylethanol is not particularly limited, and can be measured by a known method. For example, it can be measured by the method described in this specification. When phenethyl alcohol and at least one of 4-methyl-1-pentanol and hexyl acetate coexist in distilled spirits, the smaller the content, the better the effect can be obtained. Preferably, the content of phenethyl alcohol in distilled spirits is 0.01-12 mg/L per 1 v/v% of the alcohol content of distilled spirits, and the content of 4-methyl-1-pentanol is based on the alcohol content of distilled spirits per 1 v/v%. 1v/v% is 2～10000μg/L. Preferably, the content of phenethyl alcohol in the distilled wine is 0.01-12 mg/L per 1 v/v% of the alcohol content of the distilled wine, and the content of hexyl acetate is 1 per 1 v/v% of the alcohol content of the distilled wine. ~1000 μg/L.
The alcohol content of the distilled spirits of the present invention is not particularly limited, and can be set to, for example, 1 v/v% or more, preferably 10 v/v% or more, and more preferably 25 v/v% or more. The upper limit of the alcohol content in distilled liquor can be set according to demand. For example, the upper limit of the alcohol content of distilled spirits can be set to 99v/v% or less, preferably 60v/v% or less, more preferably 50v/v% or less, and more preferably 45v/v% or less. The alcohol content can be determined by well-known methods. For example, it can be measured by the method described in this specification.
＜Manufacture of distilled liquor＞
The distilled liquor of the present invention can be obtained by adjusting the content of at least one selected from 4-methyl-1-pentanol and hexyl acetate in the distilled liquor within the range described above. Furthermore, the content of isoamyl acetate in the distilled liquor can also be adjusted to the range described above.
The adjustment of these ingredients can be carried out at any stage of the distilled spirits manufacturing, regardless of the method. Although not limited, these components can be adjusted in at least one of the mash preparation step and the mash distilling step during the production of distilled alcohol. That is, the content of the component to be adjusted can be measured at any stage of the distillation manufacturing, and based on the measurement result, the required operation (increasing the content of the component by distillation, fractionation; adding, removing or diluting the component) Etc.), and the content of the component is adjusted to the set range. Alternatively, when the result of measuring the component shows that the content of the component is within the set range, it can be understood that there is no need to independently perform the step of adjusting the content of the component.
Hereinafter, the manufacture of shochu will be described as an example, but the same judgment can be applied to other distilled spirits.
The shochu of the present invention can be obtained by a manufacturing method including the steps of obtaining a primary mash (primary brewing), obtaining a second mash (second brewing), and distilling the second mash . Here, the distillation step can be carried out until the alcohol content of the distilled liquid reaches a specific value. The manufacturing method of the primary mash and the secondary mash is not particularly limited as long as it is a method generally implemented. In the production of shochu, multi-stage brewing such as three or four brewing is sometimes performed, but it is understood that the effect of the present invention can be exerted by performing the aforementioned distillation step. The following describes an example of making barley shochu with two-stage brewing, but the industry can refer to this description to make other distilled spirits.
Steps to obtain a mash: add water and yeast to the mash and mix them, and make the yeast multiply to the required number of yeasts under the established conditions to make a mash. The step of obtaining a mash is called a brewing. If the sake koji is the koji used in general shochu, the raw material, the type of koji bacteria, and the method of preparing the koji are also not particularly limited. Aspergillus kawachii (Aspergillus. kawachii, Aspergillus. usami), black aspergillus (Aspergillus. awamori), yellow aspergillus (Aspergillus. oryzae) and the like are generally used.
If there is no sake koji, it can be used to liquefy by adding α-amylase or glucoamylase to raw materials such as rice and wheat that have been steamed by ordinary methods, or raw materials such as rice and wheat that have been pulverized. Enzymes and saccharification enzymes will replace them. At this time, the selection and addition amount of the enzyme agent are not particularly limited as long as the yeast can be multiplied.
Yeast is not particularly limited as long as it is capable of alcohol fermentation. Yeasts generally used in liquors such as wine yeast, sake yeast, whiskey yeast, shochu yeast, etc. can be used. The use form is also not particularly limited. For example, it may be a liquid substance enclosed in a container such as an ampoule, or may be dry yeast.
The steps of obtaining the second mash: add brewing raw materials and water to the first mash, mix them, and ferment them under predetermined conditions to make the second mash. The step of obtaining the second mash is called the second brewing. At this time, the wheat after the steaming step is used as all or part of the brewing raw material.
The form of the wheat that can be used in the present invention is not particularly limited. It can be raw wheat or cut to an appropriate size, or it can be frozen and preserved after harvest. In addition, it may be a person who has undergone processing such as drying, cutting, and pulverization. The variety of wheat is also not particularly limited.
In the present invention, a steaming step is implemented after general pretreatment steps such as washing the raw material wheat. The device (cooker) used in the steaming step is not particularly limited as long as it is generally used in the steaming step of shochu. However, since the temperature must be maintained for a long time, a sealable device such as a batch-type steamer can be used.
The steaming step (1) is a step to make the wheat alpha, in order to raise the temperature of the wheat, steam is introduced into the device. Afterwards, using the steaming step (2), the starch in the wheat is gelatinized. In addition, in the steaming step (3), steam can be passed in without burning, but the steam can also be stopped. In addition, the device can also be opened, but in order to prevent pollution, temperature drop, etc., it is better to be closed. The barley used for barley shochu in the past has not been subjected to the steaming step (3) of the present invention, but after the steaming step (2) is completed, it is cooled by means of forced air supply or the like.
After the steaming step, the wheat is crushed by a crusher immediately after cooling and poured into the second mash. The method of crushing barley is not particularly limited as long as it is used in a general method for producing barley shochu. The crushing method generally used for barley shochu includes a shredding type, a drum type, a hammer crushing type, and a cutting type.
The amount of barley added to the secondary mash is not particularly limited as long as it can impart the effects of the present invention. Generally, the weight of the brewing materials added to the secondary mash in the barley shochu may be about 2 to 5 times the weight of the mash or grains added to the primary mash.
(Sugar-containing substances)
In addition to the wheat that has undergone the cooking step, sugar-containing substances can also be added to the secondary mash. Sugar-containing substances include rice, wheat (barley, rye, wheat, wild oats, highland barley, etc.), buckwheat, corn, millet, millet, Japanese millet and other cereals, potato, taro, Jerusalem artichoke, Japanese yam, yam, wild Japan Roots such as yam, vegetables such as pumpkin, tomato, carrot, fruits such as dates (date palm), etc. Cereals, rhizomes, and other sugar-containing substances that must be starch-transformed are used after general cooking steps.
The weight ratio of the wheat to the sugar-containing substance subjected to the cooking step of the present invention is not particularly limited as long as it is a range that can impart the effects of the present invention, and can be appropriately selected and determined according to the desired quality.
(Enzyme agent)
In the fermentation process of primary mash and secondary mash, for the purpose of promoting fermentation, increasing alcohol yield, and promoting the formation of esters and other favorite aromas, commercially available enzymes can also be added. Enzymes generally used in the manufacture of shochu include alpha amylase, glucoamylase, cellulase, xylanase, and lipase.
Distillation
The second mash after fermentation is put into a distillation machine, and distillation is performed to obtain the original sake of shochu. The distillation method is not particularly limited as long as it can impart the effects of the present invention. The distillation methods used in general shochu production include atmospheric distillation and vacuum distillation.
Atmospheric distillation is to obtain the original wine after distilling the mash twice under atmospheric pressure. Generally, the original wine with strong strength and layered taste can be obtained. Vacuum distillation is based on the use of vacuum pumps. The pressure in the distillation machine is reduced to a higher pressure and lower pressure and then distilled to obtain raw wine. Generally, raw wine with soft and light wine quality can be produced. Any distillation method or distillation operation can be implemented according to the desired quality as long as it is within the range that can impart the effects of the present invention.
In the present invention, the distillation system is performed until the alcohol content of the distilled liquid reaches a specific value. Distilling with the alcohol content of the distilled liquid as an indicator can effectively reduce the shochu odor or burnt odor of the obtained shochu original wine. In the present invention, the distillation can be carried out until the alcohol content of the distillate becomes, for example, 65v/v%, 62v/v%, 60v/v%, 58v/v%, 55v/v%, 50v/v%, 44v/v% , 43v/v%, 42v/v%, 41v/v% or 40v/v%, 38v/v%, 36v/v%.
Other steps: In the manufacturing method of distilled liquor as described above, other steps may be further carried out. Such steps are not particularly limited as long as they do not impair the effect of the present invention. The general method of distilled liquor manufacturing is not limited. Sometimes it may be under different conditions, such as filtration, ion exchange resin treatment, activated carbon treatment, storage in wooden storage containers (such as Kashiwa wine bottles), and barrels. And the raw wine produced by the method of aging in the container such as urn, etc., and mixing. These treatments can also be implemented individually or in combination.
＜Container-packed alcoholic beverages＞
The present invention further provides containerized alcoholic beverages. As long as the alcoholic beverage contains the distilled spirit of the present invention as a raw material alcohol, the type, production method, raw material, etc. are not particularly limited. In addition, it may further contain alcohol for other raw materials (neutral spirits made from molasses, grain spirits made from grains, etc.), brewed alcoholic beverages (sake, fruit wine, etc.), sparkling wine, and mixed alcoholic beverages (synthetic alcohol) One or more types of drinkable alcohol such as sake, sweet fruit wine, liqueur, etc.). The form of the container is not limited at all, and examples include molded containers made of plastic as the main component, metal cans, laminated paper containers laminated with metal foils or plastic films, and glass bottles. When making alcoholic beverages in containers, it is preferable that the distilled spirits of the present invention contain 0.01-100% as the capacity. The capacity is preferably 4% or more, 12% or more, 20% or more, 28% or more, 36% or more, or 50% or more.
＜Component analysis＞
The component analysis can be carried out according to the following methods. In the present invention, unless otherwise stated, the analysis or measurement of each component is performed according to the following method.
(1) Alcohol content
The alcohol content can be measured using a vibrating density meter. More specifically, the alcoholic beverage that is the measurement object is filtered or ultrasonically processed to prepare a sample with carbon dioxide removed, and then the sample is subjected to direct fire distillation, and the density of the obtained distillate is measured at 15°C and used National Tax Agency Regulations Analysis Method (National Tax Agency Order No. 6 of 2007, revised on June 22, 2007) "Table 2 Alcohol Content and Density (15°C) and Specific Gravity (15/15°C) in the attached table Conversion table" performs conversion to obtain the alcohol content. The alcohol content of less than 1.0(v/v)% can be determined by using the "B) Gas Chromatography Method described in the National Tax Agency's analytical method 3-4 (alcohol content).
(2) About 4-methyl-1-pentanol, hexyl acetate, isoamyl acetate, phenethyl alcohol
These components are not limited, and can be performed by gas chromatography set to the following conditions.
GC-MS analysis conditions:
The distilled liquor as a sample was supplied to a gas chromatography mass spectrometer (GC-MS) under the following conditions. The analysis conditions of GC are as follows:
GC device: Agilent Technologies GC-MSD
GC oven temperature conditions: 40°C (5 minutes) -6°C/min-240°C
Mass analysis (MS) conditions
Four-pole setting value: 150
Ion source setting value: 230
Area value calculation conditions
Total ion mode
Quality (LOW): 35
Quality (HIGH): 550
Column: DB-WAXETR 60m, inner diameter 320μm, film thickness 0.25μm
Pretreatment conditions of the sample: 80μL of the sample and 20μL of the internal standard substance (methyl caprate 20ppm alcohol aqueous solution) were mixed in a 20mL screw cap vial.
Dynamic headspace injection analysis conditions
Device: MPS from GERSTEL
Adsorbent: TENAX
Sample vaporization temperature: 80℃
Gas supply amount for sample gasification: 3000ml
Gas supply rate for sample gasification: 100ml/min
Type of gas for sample gasification: Nitrogen
Peak retention time: Use MS analysis to identify components and concentrations.
<Effects of Invention>
According to the present invention, it is possible to provide a distilled liquor that can reduce the irritation of alcohol. The distilled wine may also have no aftertaste or gorgeous aroma.
[Example]
Specific examples of the present invention are shown below. However, the following specific examples are for the purpose of understanding the present invention, and are not intended to limit the scope of the present invention.
[Example 1] Manufacture of the product of the present invention
The primary brewing system is carried out as follows. Barley koji is made using the common shochu black koji fungus (Kawachi fungus black koji NK) that is generally used in the production of barley shochu, and the koji is produced according to the usual methods. Specifically, the koji was produced by using an automatic drum-type koji making machine for black koji for shochu, and the koji was produced after 42 to 48 hours to obtain the koji. Add 6kg of barley koji and 7.2L of water to the fermentation tank, and add yeast (the following original wine A and F use Kagoshima No. 5, the original wine B uses Kagoshima No. 4, and the original wine C uses Association S-4. The original wine D uses the association No. 1081, the original wine E uses the association No. 1071) so that the final concentration of the yeast number becomes 105
cell/mL, fermentation is carried out at room temperature for about 5 days.
The secondary brewing system is carried out as follows. Put 12kg of general steamed wheat and 20L of water into the primary mash obtained by one brewing, and conduct secondary fermentation at room temperature for about 9 days.
The aforementioned general steamed wheat is produced as follows. Put the wheat into the black koji automatic drum type koji making machine for shochu, and perform the general steaming process. Specifically, after putting the barley into the black koji automatic drum type koji making machine for shochu and soaking in water for about 60 minutes, the water was removed for 60 minutes. After that, steam was continuously fed into the black koji automatic drum-type koji making machine for shochu for about 60 minutes, and then the steam feeding was stopped, and external air was forced into the digester to cool for about 30 minutes.
The distillation step is carried out as follows. The barley shochu mash (secondary mash) after the completion of the secondary brewing was distilled by the vacuum distillation method until the alcohol content of the whole distillate became 55 v/v% or more, and the original wines A, B, C, D, and E were obtained.
In addition, the same barley shochu mash as the original wine A was distilled under reduced pressure under reduced pressure until the alcohol content of the entire distillate became 43 v/v%, and the original wine F was obtained. The raw wines A, B, C, D, E, and F are mixed so that the ratio of the raw wine F becomes 50 v/v% or less, and water is added to obtain barley shochu with an alcohol content of 25 v/v%. This was used as the product of the present invention for the following discussion.
[Test Example 1] Component analysis
For the product of the present invention manufactured in Example 1, component analysis and sensory evaluation were performed. For comparison, the existing barley shochu was also analyzed in the same way. The conventional products used in this experiment are 7 brands (A～G) (Table 1).
(1) Component analysis
Add 1 mL each of the product of the present invention and existing barley shochu A to G to a 20 mL screw cap vial, dilute with 9 mL of natural water (trade name: Suntory Southern Alps natural water), add 3 g of salt, and mix to prepare As a sample for analysis.
According to the above-mentioned conditions, the sample was subjected to gas chromatography analysis. For each of 4-methyl-1-pentanol and hexyl acetate, the corresponding peaks were detected and quantified.
(2) Sensory assessment
Sensory evaluation was performed on the alcohol irritation of the product of the present invention and existing barley shochu A to G. The sensory assessment is conducted by 3 well-trained sensory inspectors, and the assessment results of each sample are determined after coordination. The evaluation criteria are as follows:
◎: No irritation
○: Almost no irritation
△: Slightly irritating
×: Feel irritating
(3) Results
The results are shown in Table 1. Compared with the existing barley shochu, the product of the present invention has a higher content of hexyl acetate and 4-methyl-1-pentanol. Moreover, the product of the present invention exhibits a significant reduction in alcohol irritation compared with the existing barley shochu.
It indirectly indicates that 4-methyl-1-pentanol and hexyl acetate, which are unique components of the product of the present invention, help reduce the alcohol irritation of distilled spirits.
[Test Example 2]
In Test Example 1, it was confirmed that it is the influence of the ingredients peculiar to the present invention on the irritation of alcohol.
4-methyl-1-pentanol or hexyl acetate was added to the existing shochu B (alcohol content 25v/v%) used in Test Example 1. The content after addition was changed as shown in Table 2 (levels 1 to 20). Using it as a sample, sensory evaluation was conducted for the effect of reducing alcohol irritation. The sensory assessment is conducted by 3 well-trained sensory inspectors, and the assessment results of each sample are determined after coordination. The evaluation criteria are as follows:
◎: No irritation
○: Almost no irritation
△: Slightly irritating
×: Feel irritating
result
By adding 4-methyl-1-pentanol to shochu B, it was shown that the alcohol irritation of barley shochu was reduced. When the alcohol content of barley shochu per 1v/v% of 4-methyl-1-pentanol is above 2.7μg/L, significant effects can be obtained. However, it can be seen that when the alcohol content of barley shochu exceeds 5000μg/L per 1v/v% of 4-methyl-1-pentanol, the peculiar nut-like aroma of 4-methyl-1-pentanol will be clearly smelled. It may damage the original fragrance balance. Therefore, the alcohol of distilled spirits should be 5000 μg/L or less per 1 v/v% of 4-methyl-1-pentanol. In addition, especially in level 4 to level 7, the alcohol irritation can be reduced, and the aroma can be felt without aftertaste, and the balance of the drink is excellent and excellent.
The addition of hexyl acetate to shochu B showed that the alcohol irritation of barley shochu was reduced. When the alcohol content of barley shochu per 1v/v% of hexyl acetate is 1.1μg/L or more, significant effects can be obtained. However, it can be seen that when the content of hexyl acetate per 1v/v% of alcohol exceeds 500μg/L, the unique and gorgeous aroma of hexyl acetate will be smelled, which may damage the original fragrance balance. Therefore, the hexyl acetate content per 1 v/v% of alcohol is 500 μg/L or less. In addition, especially from level 15 to level 19, the alcohol irritation can be reduced, and there is no aftertaste in the aroma, and the beverage is well balanced and excellent.
[Test Example 3]
Furthermore, it was confirmed that the influence of the ingredients specific to the product of the present invention on the irritation of alcohol was confirmed. By adding water to a commercially available spirit with an alcohol content of 40v/v% (trade name: SUNTORY VODKA 80 PROOF), a spirit with an alcohol content of 10v/v% is prepared.
Add 4-methyl-1-pentanol or hexyl acetate to spirits (10v/v% alcohol). The content after addition was changed as shown in Table 3 (levels 21 to 40). Using it as a sample, sensory evaluation was conducted for the effect of reducing alcohol irritation. The sensory assessment is conducted by 3 well-trained sensory inspectors, and the assessment results of each sample are determined after coordination. The evaluation criteria are as follows:
◎: No irritation
○: Almost no irritation
△: Slightly irritating
×: Feel irritating
result
By adding 4-methyl-1-pentanol to spirits, the alcohol irritation of spirits is reduced. Obvious effects can be obtained when the content of 4-methyl-1-pentanol per 1v/v% of alcohol in spirits is more than 2.0μg/L. However, it can be seen that when the content of 4-methyl-1-pentanol per 1v/v% of alcohol exceeds 5000μg/L, the peculiar nut-like aroma of 4-methyl-1-pentanol will be clearly smelled, which may damage And the original fragrance balance. Therefore, the 4-methyl-1-pentanol per 1 v/v% of alcohol should be 5000 μg/L or less.
By adding hexyl acetate to spirits, the alcohol irritation of spirits is reduced. When the content of hexyl acetate per 1v/v% of alcohol in spirits is above 1.0μg/L, significant effects can be obtained. However, it can be seen that when the content of hexyl acetate per 1v/v% of alcohol exceeds 500μg/L, the unique and gorgeous aroma of hexyl acetate will be clearly smelled, which may damage the original fragrance balance. Therefore, the hexyl acetate content per 1 v/v% of alcohol is 500 μg/L or less.
