摘要
白酒中有机酸分为挥发酸和不挥发酸,白酒中的不挥发酸有乳酸、柠檬酸、酒石酸、苹果酸、琥珀酸等。白酒中的不挥发酸具有除苦减涩压暴;斧正香气和口味;稳定香气、柔和酒体;延长、丰富味感;提高酒体的总酸度和缓冲作用等;可丰富白酒香味和提高白酒质量。(孙悟)
The organic acids in liquor are classified into volatile acids and involatile acids. The involatile acids include lactic acid, citric acid, tartaric acid, malic acid and amber acid etc. They play the following roles in liquor： eliminating bitterness and reducing acerbity, making flavor and improving taste, stabilizing aroma and softening liquor body, prolonging and enriching the taste, and increasing the total acidity of liquor body, and improving liquor quality.
出处
《酿酒科技》
北大核心
2007年第6期56-58,共3页
Liquor-Making Science & Technology
关键词
白酒
不挥发酸
香味
质量
liquor
involatile acids
flavor
quality
