摘要
不同的酿酒工艺决定了不同香型白酒的独特香味成分。5种香型酒中酸含量最高的是酱香型、药香型酒,清香型酒酸含量最低;酯含量最高的是浓香型酒,最低的是米香型酒;醇类含量最高的是药香型酒,最低的是清香型酒;羰基化合物含量最高的是酱香型酒,最低的是米香型酒。(陶然)
The special flavoring component of liquors of different flavor types are determined by corresponding liquor-making techniques. Among all the liquors of five flavoring types, acids contents in Maotai-flavor liquors and Medicinal-flavor liquors are the highest and in Fen-flavor liquors the lowest. Esters content in Luzhou-flavor liquors is the highest and in Rice-flavor liquors the lowest. Alcohols content in Medicinal-flavor liquors is the highest and in Fen-flavor liquor the lowest. Carbonyl compounds content in Maotai-flavor liquors is the highest and in Rice-flavor liquors the lowest. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2005年第8期92-93,共2页
Liquor-Making Science & Technology
关键词
白酒
香型
生产工艺
香味成分
liquor
flavor types
production technology
flavoring components
